Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame
Ano de defesa: | 2007 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal de Santa Maria
|
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
|
Departamento: |
Ciência e Tecnologia dos Alimentos
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/5736 |
Resumo: | This work aimed to produce and to apply in dry fermented sausage a lactic acid starter culture using a pork plasma culture medium and to evaluate the effect of two levels (0.5% and 1%) of hydroalcoholic extract of marcela (Achyrocline satureioides) in the security and quality of dry fermented sausages. In the first experiment, the microorganism Lactobacillus plantarum was fermented with control of pH, during 36 hours, under continuous agitation of 100 rpm, at a temperature of 37 (± 0.1ºC). After entering in the stationary phase the culture was lyophilizated and applied in dry fermented sausage, evaluating its influence in the microbiological, physico-chemical and sensorial characteristics. For comparative effects, were elaborated treatments without addition of starter culture and with addition of a commercial culture. In the second experiment, dry fermented sausages had been elaborated with 0.5% and 1% of hydroalcoholic extract of marcela and without extract, considered as control. The parameters of pH, water activity, colour and weight loss were evaluated during the manufacture of the dry fermented sausages. During the storage the TBARS values were determined and verified the sensorial acceptance. The microorganism Lactobacillus plantarum had a maximum growth of 9.82 Log UFC.mL-1, after 30 hours of fermentation and it presented 90.05% of survival to the lyophilization. The dry fermented sausages elaborated with the starter culture produced had presented a decrease on pH significantly faster and a lower water activity than the others treatments. Moreover, the microorganism Lactobacillus plantarum improved significantly the flavor of the dry fermented sausages. The marcela extract addition decreased (p<0.05) the TBARS values during the storage of the dry fermented sausages, compared with the control. The treatment with 1% of marcela extract showed a bigger lipid stability than that with 0.5%, however it presented a reduction (p<0.05) in the sensorial acceptance. The two marcela extract levels had not influenced the parameters of pH, water activity, colour and weight loss. Therefore, this study indicated that the pork plasma culture medium is an alternative in the commercial production of lactic acid bacteria and that the starter culture produced provided a dry fermented sausage with greater microbiological security and better sensorial acceptance. The hydroalcoholic extract of marcela decreased the lipid oxidation and the concentration of 0.5% did not modify the sensorial characteristics, being able, therefore, to be used in the elaboration of safer dry fermented sausages to the consumers. |
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2007-03-202007-03-202007-01-24CAMPAGNOL, Paulo Cezar Bastianello. Starter culture produced in pork plasma culture medium and natural antioxidant in the dry fermented sausage elaboration. 2007. 74 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2007.http://repositorio.ufsm.br/handle/1/5736This work aimed to produce and to apply in dry fermented sausage a lactic acid starter culture using a pork plasma culture medium and to evaluate the effect of two levels (0.5% and 1%) of hydroalcoholic extract of marcela (Achyrocline satureioides) in the security and quality of dry fermented sausages. In the first experiment, the microorganism Lactobacillus plantarum was fermented with control of pH, during 36 hours, under continuous agitation of 100 rpm, at a temperature of 37 (± 0.1ºC). After entering in the stationary phase the culture was lyophilizated and applied in dry fermented sausage, evaluating its influence in the microbiological, physico-chemical and sensorial characteristics. For comparative effects, were elaborated treatments without addition of starter culture and with addition of a commercial culture. In the second experiment, dry fermented sausages had been elaborated with 0.5% and 1% of hydroalcoholic extract of marcela and without extract, considered as control. The parameters of pH, water activity, colour and weight loss were evaluated during the manufacture of the dry fermented sausages. During the storage the TBARS values were determined and verified the sensorial acceptance. The microorganism Lactobacillus plantarum had a maximum growth of 9.82 Log UFC.mL-1, after 30 hours of fermentation and it presented 90.05% of survival to the lyophilization. The dry fermented sausages elaborated with the starter culture produced had presented a decrease on pH significantly faster and a lower water activity than the others treatments. Moreover, the microorganism Lactobacillus plantarum improved significantly the flavor of the dry fermented sausages. The marcela extract addition decreased (p<0.05) the TBARS values during the storage of the dry fermented sausages, compared with the control. The treatment with 1% of marcela extract showed a bigger lipid stability than that with 0.5%, however it presented a reduction (p<0.05) in the sensorial acceptance. The two marcela extract levels had not influenced the parameters of pH, water activity, colour and weight loss. Therefore, this study indicated that the pork plasma culture medium is an alternative in the commercial production of lactic acid bacteria and that the starter culture produced provided a dry fermented sausage with greater microbiological security and better sensorial acceptance. The hydroalcoholic extract of marcela decreased the lipid oxidation and the concentration of 0.5% did not modify the sensorial characteristics, being able, therefore, to be used in the elaboration of safer dry fermented sausages to the consumers.Este trabalho teve por objetivo produzir e aplicar em salame uma cultura starter ácido láctica utilizando um meio de cultura de plasma suíno e avaliar o efeito de dois níveis (0,5% e 1%) de extrato hidro-alcoólico de marcela (Achyrocline satureioides) na segurança e qualidade de salames. No primeiro experimento, o microrganismo Lactobacillus plantarum foi fermentado em um meio de cultura de plasma suíno, com controle de pH, durante 36 horas, sob agitação contínua a 100 rpm e temperatura de 37 (± 0,1ºC). Após entrar na fase estacionária a cultura foi liofilizada e aplicada em salame, avaliando sua influência nas características microbiológicas, físico-químicas e sensoriais. Para efeitos comparativos, foram elaborados tratamentos sem adição de cultura starter e com adição de uma cultura comercial. No segundo experimento, salames foram elaborados com 0,5% e 1% de extrato hidro-alcoólico de marcela e sem extrato, considerados como controle. Os parâmetros de pH, atividade de água, cor e perda de peso foram avaliados durante a fabricação dos salames. Durante o armazenamento os valores de TBARS foram determinados e foi verificada a aceitação sensorial. O microrganismo Lactobacillus plantarum teve um crescimento máximo de 9,82 Log UFC.mL-1, após 30 horas de fermentação e apresentou 90,05% de sobrevivência a liofilização. Os salames elaborados com a cultura starter produzida apresentaram uma queda de pH significativamente mais rápida e uma menor atividade de água que os demais tratamentos. Além disso, o microrganismo Lactobacillus plantarum significativamente melhorou o sabor dos salames. A adição de extrato de marcela diminuiu (p<0,05) os valores de TBARS durante o armazenamento dos salames, comparado ao controle. O tratamento com 1% de extrato de marcela mostrou uma maior estabilidade lipídica do que aquele com 0,5%, porém apresentou uma diminuição (p<0,05) na aceitação sensorial. Os dois níveis de extrato de marcela não influenciaram significativamente os parâmetros de pH, atividade de água, cor e perda de peso. Portanto, este estudo indicou que o meio de cultura de plasma suíno é uma alternativa na produção comercial de bactérias ácido lácticas e que a cultura starter produzida proporcionou salames de maior segurança microbiológica e melhor aceitação sensorial. O extrato hidro-alcoólico de marcela diminuiu a oxidação lipídica e a concentração de 0,5% não alterou as características sensoriais, podendo, portanto, ser utilizada na elaboração de salames mais seguros aos consumidores.application/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosSalameCultura starterPlasma suínoMarcelaOxidação lipídicaDry fermented sausageStarter culturePork plasmaMarcelaLipid oxidationCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salameStarter culture produced in pork plasma culture medium and natural antioxidant in the dry fermented sausage elaborationinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisFries, Leadir Lucy Martinshttp://lattes.cnpq.br/5099404254254292Kubota, Ernesto Hashimehttp://lattes.cnpq.br/8122022073477067Santurio, Janio Moraishttp://lattes.cnpq.br/6316012260769979http://lattes.cnpq.br/7821610349128835Campagnol, Paulo Cezar Bastianello500700000006400500300500500ec7c52cc-9b7b-4fd1-ba48-c63e5286602562857b31-d919-49b1-b0c8-7908aceb482dd3b13743-67c1-436d-a32f-f24a6ebc72defcf059a8-da92-4056-88e2-8facd44a897ainfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALPaulo Cezar.pdfapplication/pdf344885http://repositorio.ufsm.br/bitstream/1/5736/1/Paulo%20Cezar.pdf8cdcde5fc777871e30660e12d0778d9bMD51TEXTPaulo Cezar.pdf.txtPaulo Cezar.pdf.txtExtracted texttext/plain146453http://repositorio.ufsm.br/bitstream/1/5736/2/Paulo%20Cezar.pdf.txt5a2ecab373d7e617c1a399f120743f81MD52THUMBNAILPaulo Cezar.pdf.jpgPaulo Cezar.pdf.jpgIM Thumbnailimage/jpeg5302http://repositorio.ufsm.br/bitstream/1/5736/3/Paulo%20Cezar.pdf.jpg46939c15338d71fba606080ca9eaab43MD531/57362023-01-04 16:48:27.97oai:repositorio.ufsm.br:1/5736Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2023-01-04T19:48:27Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame |
dc.title.alternative.eng.fl_str_mv |
Starter culture produced in pork plasma culture medium and natural antioxidant in the dry fermented sausage elaboration |
title |
Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame |
spellingShingle |
Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame Campagnol, Paulo Cezar Bastianello Salame Cultura starter Plasma suíno Marcela Oxidação lipídica Dry fermented sausage Starter culture Pork plasma Marcela Lipid oxidation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame |
title_full |
Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame |
title_fullStr |
Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame |
title_full_unstemmed |
Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame |
title_sort |
Cultura starter produzida em meio de cultura de plasma suíno e antioxidante natural na elaboração do salame |
author |
Campagnol, Paulo Cezar Bastianello |
author_facet |
Campagnol, Paulo Cezar Bastianello |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Fries, Leadir Lucy Martins |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/5099404254254292 |
dc.contributor.referee1.fl_str_mv |
Kubota, Ernesto Hashime |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/8122022073477067 |
dc.contributor.referee2.fl_str_mv |
Santurio, Janio Morais |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/6316012260769979 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7821610349128835 |
dc.contributor.author.fl_str_mv |
Campagnol, Paulo Cezar Bastianello |
contributor_str_mv |
Fries, Leadir Lucy Martins Kubota, Ernesto Hashime Santurio, Janio Morais |
dc.subject.por.fl_str_mv |
Salame Cultura starter Plasma suíno Marcela Oxidação lipídica |
topic |
Salame Cultura starter Plasma suíno Marcela Oxidação lipídica Dry fermented sausage Starter culture Pork plasma Marcela Lipid oxidation CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Dry fermented sausage Starter culture Pork plasma Marcela Lipid oxidation |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
This work aimed to produce and to apply in dry fermented sausage a lactic acid starter culture using a pork plasma culture medium and to evaluate the effect of two levels (0.5% and 1%) of hydroalcoholic extract of marcela (Achyrocline satureioides) in the security and quality of dry fermented sausages. In the first experiment, the microorganism Lactobacillus plantarum was fermented with control of pH, during 36 hours, under continuous agitation of 100 rpm, at a temperature of 37 (± 0.1ºC). After entering in the stationary phase the culture was lyophilizated and applied in dry fermented sausage, evaluating its influence in the microbiological, physico-chemical and sensorial characteristics. For comparative effects, were elaborated treatments without addition of starter culture and with addition of a commercial culture. In the second experiment, dry fermented sausages had been elaborated with 0.5% and 1% of hydroalcoholic extract of marcela and without extract, considered as control. The parameters of pH, water activity, colour and weight loss were evaluated during the manufacture of the dry fermented sausages. During the storage the TBARS values were determined and verified the sensorial acceptance. The microorganism Lactobacillus plantarum had a maximum growth of 9.82 Log UFC.mL-1, after 30 hours of fermentation and it presented 90.05% of survival to the lyophilization. The dry fermented sausages elaborated with the starter culture produced had presented a decrease on pH significantly faster and a lower water activity than the others treatments. Moreover, the microorganism Lactobacillus plantarum improved significantly the flavor of the dry fermented sausages. The marcela extract addition decreased (p<0.05) the TBARS values during the storage of the dry fermented sausages, compared with the control. The treatment with 1% of marcela extract showed a bigger lipid stability than that with 0.5%, however it presented a reduction (p<0.05) in the sensorial acceptance. The two marcela extract levels had not influenced the parameters of pH, water activity, colour and weight loss. Therefore, this study indicated that the pork plasma culture medium is an alternative in the commercial production of lactic acid bacteria and that the starter culture produced provided a dry fermented sausage with greater microbiological security and better sensorial acceptance. The hydroalcoholic extract of marcela decreased the lipid oxidation and the concentration of 0.5% did not modify the sensorial characteristics, being able, therefore, to be used in the elaboration of safer dry fermented sausages to the consumers. |
publishDate |
2007 |
dc.date.accessioned.fl_str_mv |
2007-03-20 |
dc.date.available.fl_str_mv |
2007-03-20 |
dc.date.issued.fl_str_mv |
2007-01-24 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
CAMPAGNOL, Paulo Cezar Bastianello. Starter culture produced in pork plasma culture medium and natural antioxidant in the dry fermented sausage elaboration. 2007. 74 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2007. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5736 |
identifier_str_mv |
CAMPAGNOL, Paulo Cezar Bastianello. Starter culture produced in pork plasma culture medium and natural antioxidant in the dry fermented sausage elaboration. 2007. 74 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2007. |
url |
http://repositorio.ufsm.br/handle/1/5736 |
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Universidade Federal de Santa Maria |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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