Efeito da aplicação da água eletrolisada fracamente ácida em peitos de frango resfriados
Ano de defesa: | 2015 |
---|---|
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
Centro de Ciências Rurais |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
|
Departamento: |
Ciência e Tecnologia dos Alimentos
|
País: |
Brasil
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://repositorio.ufsm.br/handle/1/17601 |
Resumo: | Chicken meat may suffer rapid deterioration because of spoilage microorganisms. The type and number of microorganisms define quality of the product. Many stuidies show the use of slight acid electrolyzed water (sAEA) with high free clorine concentration (FCC) has been investigated to control and reduce the microbial growth of chiken meat. However sAEA with low levels of free clorine were not studied. In the current study, the stability of sAEA with low free clorine concentration and its application in chicken breast meat was assessed by evolution of microorganisms and lipid oxidation during storage. To acess the stability, sAEA with pH 6 and 10 mg/L of FCC was diluted for 2 and 5 mg/L and its oxidation-redution potential (ORP), pH and FCC were determining over 5 days of storage at 4 °C. The sAEA was applied in chicken breast meat by immersion and by the combination of spray and immersion to evaluate the shelf-life during storad 4 °C for 6 days. The shelf-life was evaluated by mesophilic and psychotrophic bacteria growth, pH value and lipi oxidation by TBARS levels. All of sAEA maintained their ORP, pH and FCC characteristics during the storage. The chicken breast meat showed varied initial number of microorganisms, which influence the redution promoted by sAEA treatment. Higher mesophilic bacteria number show lower redution by sAEA. In general, sAEA was more effective in reducing mesophilic than psychotrophic bacteria after treatment application. The chicken breast pH were not affected by sAEFA. However, anyone sAEA application mode increase the shelf-life of chicken breast meat. TBARS values were confuse, and further studies are necessary to clarify the sAEA action mechanism front lipid oxidation. |
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Biblioteca Digital de Teses e Dissertações do UFSM |
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2019-07-29T21:20:27Z2019-07-29T21:20:27Z2015-02-02http://repositorio.ufsm.br/handle/1/17601Chicken meat may suffer rapid deterioration because of spoilage microorganisms. The type and number of microorganisms define quality of the product. Many stuidies show the use of slight acid electrolyzed water (sAEA) with high free clorine concentration (FCC) has been investigated to control and reduce the microbial growth of chiken meat. However sAEA with low levels of free clorine were not studied. In the current study, the stability of sAEA with low free clorine concentration and its application in chicken breast meat was assessed by evolution of microorganisms and lipid oxidation during storage. To acess the stability, sAEA with pH 6 and 10 mg/L of FCC was diluted for 2 and 5 mg/L and its oxidation-redution potential (ORP), pH and FCC were determining over 5 days of storage at 4 °C. The sAEA was applied in chicken breast meat by immersion and by the combination of spray and immersion to evaluate the shelf-life during storad 4 °C for 6 days. The shelf-life was evaluated by mesophilic and psychotrophic bacteria growth, pH value and lipi oxidation by TBARS levels. All of sAEA maintained their ORP, pH and FCC characteristics during the storage. The chicken breast meat showed varied initial number of microorganisms, which influence the redution promoted by sAEA treatment. Higher mesophilic bacteria number show lower redution by sAEA. In general, sAEA was more effective in reducing mesophilic than psychotrophic bacteria after treatment application. The chicken breast pH were not affected by sAEFA. However, anyone sAEA application mode increase the shelf-life of chicken breast meat. TBARS values were confuse, and further studies are necessary to clarify the sAEA action mechanism front lipid oxidation.Devido à sua composição, a carne de frango pode sofrer rápida deterioração pela presença de microrganismos, sendo que o tipo e número de microrganismos definem a qualidade higiênico-sanitária do produto. O uso da água eletrolisada fracamente ácida (AEFA) com alta concentração de cloro livre tem sido investigado na redução da carga microbiana de frangos de corte, mas com baixa concentração não se tem relatos. Esse trabalho teve como objetivo avaliar a estabilidade e método de aplicação da AEFA com 2, 5 e 10 mg/L de cloro livre em peitos de frango, e acompanhar a evolução dos microrganismos deteriorantes e a oxidação dos lipídios durante o armazenamento refrigerado. Estudou-se a estabilidade da AEFA com pH 6,0 com 2, 5 e 10 mg/L de cloro livre, determinando o potencial de oxirredução (POR), pH e concentração de cloro livre (CCL) ao longo de 5 dias de armazenamento a 4 °C. As AEFAs foram aplicadas nos peitos de frango pelo método de imersão e pela combinação de spray e imersão para avaliação da vida-útil de peitos de frango armazenados a 4 °C durante 6 dias. A vida-útil foi acompanhada pelo crescimento de bactérias mesófilas e psicrotróficas, valor de pH e a evolução da oxidação lipídica foi acompanhada pelos níveis de TBARS. As AEFAs elaboradas mantiveram suas características de POR, pH e CCL durante o período de armazenamento estudado. Os peitos de frango apresentaram número inicial de microrganismos variado, o que influenciou na redução promovida pelo tratamento com AEFA, sendo que quanto maior a carga de bactérias mesófilas, menor a percentagem de redução promovida pela AEFA. Notou-se, em todos os métodos de aplicação, que a AEFA foi mais efetiva frente às bactérias mesófilas do que as psicrotróficas logo após a aplicação dos tratamentos, e que o pH dos peitos de frango não foram influenciados pela aplicação da AEFA. Entretanto, os diferentes tratamentos de AEFA aplicados não aumentaram o tempo de vida-útil dos peitos de frango, pois apresentaram carga microbiológica e pH considerados impróprios para o consumo no sexto dia de armazenamento. Mais estudos são necessários para esclarecer melhor o mecanismo de ação da AEFA frente às reações de oxidação lipídicaConselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPqporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBrasilCiência e Tecnologia dos AlimentosAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessEletróliseDesinfecçãoMicrobiologiaOxidaçãopHCarne de frangoÁgua eletrolisada fracamente ácidaElectrolysisDisinfectionMicrobiologyOxidationChicken meatSlight acid electrolyzed waterCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSEfeito da aplicação da água eletrolisada fracamente ácida em peitos de frango resfriadosEffects of slight acid electolyzed water of frozen chicken breast meatinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisCichoski, Alexandre Joséhttp://lattes.cnpq.br/8253591322909707Barin, Juliano Smaniotohttp://lattes.cnpq.br/7545847424095994Wagner, Rogerhttp://lattes.cnpq.br/4780821244553957Nespolo, Cássia Reginahttp://lattes.cnpq.br/9101858681342985http://lattes.cnpq.br/5177485682496260Ruviaro, Amanda Roggia5007000000066009c69fe35-1754-4b84-afc3-ceda09ac58ec712ff9d6-bec0-4119-b720-dd17325fbed5887403c5-4350-4f25-88c6-bfe44e28dd2e74b27fe4-c135-437f-b869-245b3b7ae36d8d1822a0-6efa-43cf-9069-c9c079867b7breponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALDIS_PPGCTA_2015_RUVIARO_AMANDA.pdfDIS_PPGCTA_2015_RUVIARO_AMANDA.pdfDissertação de Mestradoapplication/pdf1953790http://repositorio.ufsm.br/bitstream/1/17601/1/DIS_PPGCTA_2015_RUVIARO_AMANDA.pdf1e61e46ffada5667919198500eb1f9f4MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Efeito da aplicação da água eletrolisada fracamente ácida em peitos de frango resfriados |
dc.title.alternative.eng.fl_str_mv |
Effects of slight acid electolyzed water of frozen chicken breast meat |
title |
Efeito da aplicação da água eletrolisada fracamente ácida em peitos de frango resfriados |
spellingShingle |
Efeito da aplicação da água eletrolisada fracamente ácida em peitos de frango resfriados Ruviaro, Amanda Roggia Eletrólise Desinfecção Microbiologia Oxidação pH Carne de frango Água eletrolisada fracamente ácida Electrolysis Disinfection Microbiology Oxidation Chicken meat Slight acid electrolyzed water CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Efeito da aplicação da água eletrolisada fracamente ácida em peitos de frango resfriados |
title_full |
Efeito da aplicação da água eletrolisada fracamente ácida em peitos de frango resfriados |
title_fullStr |
Efeito da aplicação da água eletrolisada fracamente ácida em peitos de frango resfriados |
title_full_unstemmed |
Efeito da aplicação da água eletrolisada fracamente ácida em peitos de frango resfriados |
title_sort |
Efeito da aplicação da água eletrolisada fracamente ácida em peitos de frango resfriados |
author |
Ruviaro, Amanda Roggia |
author_facet |
Ruviaro, Amanda Roggia |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Cichoski, Alexandre José |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/8253591322909707 |
dc.contributor.advisor-co1.fl_str_mv |
Barin, Juliano Smanioto |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/7545847424095994 |
dc.contributor.referee1.fl_str_mv |
Wagner, Roger |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/4780821244553957 |
dc.contributor.referee2.fl_str_mv |
Nespolo, Cássia Regina |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/9101858681342985 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/5177485682496260 |
dc.contributor.author.fl_str_mv |
Ruviaro, Amanda Roggia |
contributor_str_mv |
Cichoski, Alexandre José Barin, Juliano Smanioto Wagner, Roger Nespolo, Cássia Regina |
dc.subject.por.fl_str_mv |
Eletrólise Desinfecção Microbiologia Oxidação pH Carne de frango Água eletrolisada fracamente ácida |
topic |
Eletrólise Desinfecção Microbiologia Oxidação pH Carne de frango Água eletrolisada fracamente ácida Electrolysis Disinfection Microbiology Oxidation Chicken meat Slight acid electrolyzed water CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Electrolysis Disinfection Microbiology Oxidation Chicken meat Slight acid electrolyzed water |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Chicken meat may suffer rapid deterioration because of spoilage microorganisms. The type and number of microorganisms define quality of the product. Many stuidies show the use of slight acid electrolyzed water (sAEA) with high free clorine concentration (FCC) has been investigated to control and reduce the microbial growth of chiken meat. However sAEA with low levels of free clorine were not studied. In the current study, the stability of sAEA with low free clorine concentration and its application in chicken breast meat was assessed by evolution of microorganisms and lipid oxidation during storage. To acess the stability, sAEA with pH 6 and 10 mg/L of FCC was diluted for 2 and 5 mg/L and its oxidation-redution potential (ORP), pH and FCC were determining over 5 days of storage at 4 °C. The sAEA was applied in chicken breast meat by immersion and by the combination of spray and immersion to evaluate the shelf-life during storad 4 °C for 6 days. The shelf-life was evaluated by mesophilic and psychotrophic bacteria growth, pH value and lipi oxidation by TBARS levels. All of sAEA maintained their ORP, pH and FCC characteristics during the storage. The chicken breast meat showed varied initial number of microorganisms, which influence the redution promoted by sAEA treatment. Higher mesophilic bacteria number show lower redution by sAEA. In general, sAEA was more effective in reducing mesophilic than psychotrophic bacteria after treatment application. The chicken breast pH were not affected by sAEFA. However, anyone sAEA application mode increase the shelf-life of chicken breast meat. TBARS values were confuse, and further studies are necessary to clarify the sAEA action mechanism front lipid oxidation. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-02-02 |
dc.date.accessioned.fl_str_mv |
2019-07-29T21:20:27Z |
dc.date.available.fl_str_mv |
2019-07-29T21:20:27Z |
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.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/17601 |
url |
http://repositorio.ufsm.br/handle/1/17601 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 |
dc.relation.authority.fl_str_mv |
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dc.rights.driver.fl_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
dc.publisher.initials.fl_str_mv |
UFSM |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Ciência e Tecnologia dos Alimentos |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria Centro de Ciências Rurais |
dc.source.none.fl_str_mv |
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