Avaliação matemática da inoculação dos Lactobacillus casei e Lactobacillus paracasei sobre a qualidade nutricional, características físico-químicas e tempo de vida útil de um embutido fermentado tipo salame de ovino

• Autor(a) principal: VALE, Natália Martins dos Santos do
• Data de Publicação: 2022
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8859
• topic: Lactobacillus casei; Lactobacillus paracasei; Produto cárneo; Bactéria ácido lática; Modelagem matemática; Modelagem preditiva; Qualidade alimentar; Inoculação; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Changes in the population's lifestyle contribute to the search for consumption and production of healthier foods. In this medium, meat products, such as those of sheep origin, added with probiotic culture, can be highlighted, as they present beneficial compounds to health, being considered functional. The objective of this work was to produce two fermented sausages, one inoculated with the probiotic Lactobacillus casei and the other inoculated with the probiotic Lactobacillus paracasei, monitor, standardize and guarantee their quality, as well as mathematically evaluate the growth of microorganisms comparing the one with the best efficiency for biopreservative and probiotic action. Physicochemical analyzes of pH, titratable acidity, moisture, ash, lipids and proteins, texture and color analyzes were performed. Microbiological assays and lactic acid bacteria (LAB) counting. Mathematical modeling was performed using MicroFit software to obtain the adjustments by the equations of the Baranyi and Roberts (BAR) and Gompertz (GOM) models. The microbiological results obtained were within the standards in force by the legislation on Good Manufacturing Practices (GMP), adequate storage, as well as the presence of probiotics, contributed to these results. The BAL count was performed in 84 days, in which the fermented sausages presented values above 107 CFU/mL at the end of this period, sufficient to contain probiotic activity according to the legislation. The application of the proposed mathematical models proved to be efficient only for the Baranyi and Roberts model during the shelf life of the fermented sausages, presenting the BAL curves fully adjustable and applicable to the BAR model. In view of the adequacy of the model, it can be guaranteed that the products maintained the viability of the probiotic strains for 84 days, biopreservative actions without the presence of pathogenic contaminants, as well as presented assured microbiological quality and adequate consumption conditions since they are within the defined standards. by legislation.