Aplicação de ultrassom e água eletrolisada básica na elaboração de linguiça frescal com reduzido teor de NaCl
Ano de defesa: | 2023 |
---|---|
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/1/28736 |
Resumo: | Fresh sausages are perishable foods and the reduction of the NaCl content in their composition reduces shelf life due to the growth of microorganisms. In the present study, the influence of different concentrations of NaCl (from 2.5% and 1.75%), action of basic electrolyzed water (AEB) (0.02%) and ultrasound (US) (25 kHz, 80% of amplitude, 159 W, sweep mode 20 min), totaling 08 treatments, which physical-chemical (pH, redox potential and water activity), microbiological (mesophilic, psychotrophic, lipolytic, enterobacterial and lactic), oxidative (Tbars), formation of nitrous pigments, fatty acid profile of the control treatment with 100% NaCl, evaluation of volatile compounds, texture and sensory analysis at three different times of shelf life (1st, 15th and 30th day). The results showed that in the centesimal composition of sausages, all treatments met current legislation. The pH showed a higher value in products containing 1.75% NaCl and AEB (6.27-5.91) and a lower redox potential (Eh) (50-22.50 mV). In water activity (Aw) all values found were similar (0.96 – 0.97). In the analysis of TBARs (0.016 – 0.134 mg MDA), the lowest values identified were in the treatment with 1.75% of NaCl and BEW and also found greater formation of nitrous pigments (43 – 51 ppm). In the microbiological analyses, the counts of mesophilic (3.33 – 4.16 log UFC/g) and psychrotrophic (3.89 – 6.73 log) bacteria were lower in sausages with 2.50% NaCl up to the 15th day of storage. Mesophilic lactic bacteria (2.08 - 6.69 log UFC/g) grew less than psychrotrophic lactic bacteria (2.53 - 3.75 log UFC/g) at 1.75% NaCl during storage. On the other hand, the counts of lipolytic bacteria (4.65 - 6.69 log UFC/g) and enterobacteria (2.08 - 3.42 log UFC/g), showed the same growth behavior in all treatments. The sensory profile of the fresh sausage was traced through the Quantitative Descriptive Analysis (QDA), emphasizing the treatment with sonicated NaCl reduction, with the addition of basic electrolyzed water (TUSBEW70) which showed a high correlation (with such and such abribute) that was maintained in the day 1 and 30º of shelf life, associated with the use of US and BEW for the reduction of NaCl. In the texture profile, the reduction of NaCl and the use of US demonstrated that sonicated meat products present a better distribution of salt, and in the TUSBEW70 treatment, the sausages were characterized as softer both on the 1st day and on the 30th day of storage. In CONTROL100, oleic acid (C18:1-cis(n9) (34.85 ± 2.42) was the major compound in the sample, which acts to help reduce non-transmissible chronic diseases, such as cardiovascular diseases. In the analysis of volatile compounds, the 30% reduction of NaCl in the formulation of products in general reduced the compounds originating from lipid oxidation, such as heptanal, hexanal and pentanal identified in the samples. At the beginning of storage, the action of the basic electrolyzed water in the treatments can be seen. Therefore, this product can be inserted in the meat products market, based on the use of clean technologies and reduction of salt content, with greater healthiness for consumers. |
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2023-04-18T13:34:14Z2023-04-18T13:34:14Z2023-02-09http://repositorio.ufsm.br/handle/1/28736Fresh sausages are perishable foods and the reduction of the NaCl content in their composition reduces shelf life due to the growth of microorganisms. In the present study, the influence of different concentrations of NaCl (from 2.5% and 1.75%), action of basic electrolyzed water (AEB) (0.02%) and ultrasound (US) (25 kHz, 80% of amplitude, 159 W, sweep mode 20 min), totaling 08 treatments, which physical-chemical (pH, redox potential and water activity), microbiological (mesophilic, psychotrophic, lipolytic, enterobacterial and lactic), oxidative (Tbars), formation of nitrous pigments, fatty acid profile of the control treatment with 100% NaCl, evaluation of volatile compounds, texture and sensory analysis at three different times of shelf life (1st, 15th and 30th day). The results showed that in the centesimal composition of sausages, all treatments met current legislation. The pH showed a higher value in products containing 1.75% NaCl and AEB (6.27-5.91) and a lower redox potential (Eh) (50-22.50 mV). In water activity (Aw) all values found were similar (0.96 – 0.97). In the analysis of TBARs (0.016 – 0.134 mg MDA), the lowest values identified were in the treatment with 1.75% of NaCl and BEW and also found greater formation of nitrous pigments (43 – 51 ppm). In the microbiological analyses, the counts of mesophilic (3.33 – 4.16 log UFC/g) and psychrotrophic (3.89 – 6.73 log) bacteria were lower in sausages with 2.50% NaCl up to the 15th day of storage. Mesophilic lactic bacteria (2.08 - 6.69 log UFC/g) grew less than psychrotrophic lactic bacteria (2.53 - 3.75 log UFC/g) at 1.75% NaCl during storage. On the other hand, the counts of lipolytic bacteria (4.65 - 6.69 log UFC/g) and enterobacteria (2.08 - 3.42 log UFC/g), showed the same growth behavior in all treatments. The sensory profile of the fresh sausage was traced through the Quantitative Descriptive Analysis (QDA), emphasizing the treatment with sonicated NaCl reduction, with the addition of basic electrolyzed water (TUSBEW70) which showed a high correlation (with such and such abribute) that was maintained in the day 1 and 30º of shelf life, associated with the use of US and BEW for the reduction of NaCl. In the texture profile, the reduction of NaCl and the use of US demonstrated that sonicated meat products present a better distribution of salt, and in the TUSBEW70 treatment, the sausages were characterized as softer both on the 1st day and on the 30th day of storage. In CONTROL100, oleic acid (C18:1-cis(n9) (34.85 ± 2.42) was the major compound in the sample, which acts to help reduce non-transmissible chronic diseases, such as cardiovascular diseases. In the analysis of volatile compounds, the 30% reduction of NaCl in the formulation of products in general reduced the compounds originating from lipid oxidation, such as heptanal, hexanal and pentanal identified in the samples. At the beginning of storage, the action of the basic electrolyzed water in the treatments can be seen. Therefore, this product can be inserted in the meat products market, based on the use of clean technologies and reduction of salt content, with greater healthiness for consumers.As linguiças frescais são alimentos perecíveis e com a redução do teor de NaCl na sua composição reduz a vida de prateleira devido ao crescimento dos microorganismos. No presente estudo foi avaliado a influência de diferentes concentrações de NaCl (de 2,5% e 1,75%), ação da água eletrolisada básica (AEB) (0,02%) e do ultrassom (US) (25 kHz, 80% de amplitude, 159 W, modo sweep 20 min), totalizando 08 tratamentos, os quais foram realizadas análises físico-químicas (pH, potencial redox e atividade de água), microbiológicas (mesófilas, psicotróficas, lipolíticas, enterobactérias e lácticas), oxidativas (TBARS), formação de pigmentos nitrosos, perfil de ácidos graxos (AG) do tratamento controle com 100% de NaCl, avaliação de compostos voláteis, textura e análise sensorial em três diferentes tempos de vida de prateleira (1º, 15º e 30º dia). Os resultados mostraram que na composição centesimal das linguiças, todos os tratamentos atenderam a legislação vigente. O pH apresentou maior valor nos produtos contendo 1,75% de NaCl e AEB (6,27-5,91) e menor potencial de óxidoredução (Eh) (50-22,50 mV). Na atividade de água (Aw) todos os valores encontrados foram similares (0,96–0,97). Na análise de TBARs (0,016–0,134 mg MDA), os menores valores identificados foram no tratamento com 1,75% de NaCl e BEW e também constatado maior formação de pigmentos nitrosos (43–51 ppm). Nas análises microbiológicas, as contagens das bactérias mesófilas (3,33–4,16 log UFC/g) e psicrotróficas (3,89–6,73 log UFC/g) foram menores nas linguiças com 2,50% de NaCl até o 15° dia de armazenamento. As bactérias lácticas mesófilas (2,08- 6,69 log UFC/g) tiveram menor crescimento do que as lácticas psicrotróficas (2,53-3,75 log UFC/g) com 1,75% de NaCl durante o armazenamento. Por outro lado, as contagens das bactérias lipolíticas (4,65-6,69 log UFC/g) e enterobactérias (2,08-3,42 log UFC/g), apresentaram o mesmo comportamento de crescimento em todos os tratamentos. O perfil sensorial da linguiça frescal foi traçado através da Análise Descritiva Quantitativa (ADQ), ressaltando o tratamento com redução de NaCl sonicado, com adição de água eletrolisada básica (TUSBEW70) que apontou alta correlação (com tal e tal abributo) que se manteve no dia 1 e 30º de vida de prateleira, associado ao emprego do US e BEW para a redução de NaCl. No perfil textura a redução de NaCl e uso de US demonstraramm que produtos cárneos sonicados apresentam uma melhor distribuição de sal, e no tratamento TUSBEW70 as linguiças caracterizaram-se como mais macias tanto no 1° dia como no 30° dia de armazenamento. No CONTROL100, o ácido oleico (C18:1n9cis) (34,85 ± 2,42) foi o AG majoritário na amostra, o qual atua no auxílio da redução de doenças crônicas não transmissíveis, como cardiovasculares. Na análise dos compostos voláteis, a redução de 30% de NaCl na formulação dos produtos de forma geral diminuíram os compostos oriundos da oxidação lipídica, como heptanal, hexanal e pentanal identificados nas amostras. No inicio do armazenamento percebe-se a ação da água eletrolisada básica nos tratamentos. Portanto, esse produto pode ser inserido no mercado de produtos cárneos, a partir do uso de tecnologias limpas e redução de teor de sal, com maior saudabilidade para os consumidores.porUniversidade 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/openAccessTecnologias inovadorasMicrobiologiaOxidaçõesVida útilCromatografia gasosaInnovative technologiesMicrobiologyOxidationsShelf-lifeGas chromatographyCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAplicação de ultrassom e água eletrolisada básica na elaboração de linguiça frescal com reduzido teor de NaClApplication of ultrasound and basic electrolyzed water in the preparation of fresh sausage with reduced NaCl contentinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisCichoski, Alexandre Joséhttp://lattes.cnpq.br/8253591322909707Campagnol, Paulo Cezar BastianelloWagner, RogerFeihrmann, Andresahttp://lattes.cnpq.br/3577878078027612Seibt, Ana Carolina Mendes Dias5007000000066006006006006006009c69fe35-1754-4b84-afc3-ceda09ac58ecd4f71ab8-bc41-46ae-b76b-9d308d0aaea8e1019cb1-ff49-4500-b894-75fa733b677974b27fe4-c135-437f-b869-245b3b7ae36d82117149-89fd-4d20-9c5b-01500aa8b9dareponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Aplicação de ultrassom e água eletrolisada básica na elaboração de linguiça frescal com reduzido teor de NaCl |
dc.title.alternative.eng.fl_str_mv |
Application of ultrasound and basic electrolyzed water in the preparation of fresh sausage with reduced NaCl content |
title |
Aplicação de ultrassom e água eletrolisada básica na elaboração de linguiça frescal com reduzido teor de NaCl |
spellingShingle |
Aplicação de ultrassom e água eletrolisada básica na elaboração de linguiça frescal com reduzido teor de NaCl Seibt, Ana Carolina Mendes Dias Tecnologias inovadoras Microbiologia Oxidações Vida útil Cromatografia gasosa Innovative technologies Microbiology Oxidations Shelf-life Gas chromatography CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Aplicação de ultrassom e água eletrolisada básica na elaboração de linguiça frescal com reduzido teor de NaCl |
title_full |
Aplicação de ultrassom e água eletrolisada básica na elaboração de linguiça frescal com reduzido teor de NaCl |
title_fullStr |
Aplicação de ultrassom e água eletrolisada básica na elaboração de linguiça frescal com reduzido teor de NaCl |
title_full_unstemmed |
Aplicação de ultrassom e água eletrolisada básica na elaboração de linguiça frescal com reduzido teor de NaCl |
title_sort |
Aplicação de ultrassom e água eletrolisada básica na elaboração de linguiça frescal com reduzido teor de NaCl |
author |
Seibt, Ana Carolina Mendes Dias |
author_facet |
Seibt, Ana Carolina Mendes Dias |
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 |
Campagnol, Paulo Cezar Bastianello |
dc.contributor.referee1.fl_str_mv |
Wagner, Roger |
dc.contributor.referee2.fl_str_mv |
Feihrmann, Andresa |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3577878078027612 |
dc.contributor.author.fl_str_mv |
Seibt, Ana Carolina Mendes Dias |
contributor_str_mv |
Cichoski, Alexandre José Campagnol, Paulo Cezar Bastianello Wagner, Roger Feihrmann, Andresa |
dc.subject.por.fl_str_mv |
Tecnologias inovadoras Microbiologia Oxidações Vida útil Cromatografia gasosa |
topic |
Tecnologias inovadoras Microbiologia Oxidações Vida útil Cromatografia gasosa Innovative technologies Microbiology Oxidations Shelf-life Gas chromatography CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Innovative technologies Microbiology Oxidations Shelf-life Gas chromatography |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Fresh sausages are perishable foods and the reduction of the NaCl content in their composition reduces shelf life due to the growth of microorganisms. In the present study, the influence of different concentrations of NaCl (from 2.5% and 1.75%), action of basic electrolyzed water (AEB) (0.02%) and ultrasound (US) (25 kHz, 80% of amplitude, 159 W, sweep mode 20 min), totaling 08 treatments, which physical-chemical (pH, redox potential and water activity), microbiological (mesophilic, psychotrophic, lipolytic, enterobacterial and lactic), oxidative (Tbars), formation of nitrous pigments, fatty acid profile of the control treatment with 100% NaCl, evaluation of volatile compounds, texture and sensory analysis at three different times of shelf life (1st, 15th and 30th day). The results showed that in the centesimal composition of sausages, all treatments met current legislation. The pH showed a higher value in products containing 1.75% NaCl and AEB (6.27-5.91) and a lower redox potential (Eh) (50-22.50 mV). In water activity (Aw) all values found were similar (0.96 – 0.97). In the analysis of TBARs (0.016 – 0.134 mg MDA), the lowest values identified were in the treatment with 1.75% of NaCl and BEW and also found greater formation of nitrous pigments (43 – 51 ppm). In the microbiological analyses, the counts of mesophilic (3.33 – 4.16 log UFC/g) and psychrotrophic (3.89 – 6.73 log) bacteria were lower in sausages with 2.50% NaCl up to the 15th day of storage. Mesophilic lactic bacteria (2.08 - 6.69 log UFC/g) grew less than psychrotrophic lactic bacteria (2.53 - 3.75 log UFC/g) at 1.75% NaCl during storage. On the other hand, the counts of lipolytic bacteria (4.65 - 6.69 log UFC/g) and enterobacteria (2.08 - 3.42 log UFC/g), showed the same growth behavior in all treatments. The sensory profile of the fresh sausage was traced through the Quantitative Descriptive Analysis (QDA), emphasizing the treatment with sonicated NaCl reduction, with the addition of basic electrolyzed water (TUSBEW70) which showed a high correlation (with such and such abribute) that was maintained in the day 1 and 30º of shelf life, associated with the use of US and BEW for the reduction of NaCl. In the texture profile, the reduction of NaCl and the use of US demonstrated that sonicated meat products present a better distribution of salt, and in the TUSBEW70 treatment, the sausages were characterized as softer both on the 1st day and on the 30th day of storage. In CONTROL100, oleic acid (C18:1-cis(n9) (34.85 ± 2.42) was the major compound in the sample, which acts to help reduce non-transmissible chronic diseases, such as cardiovascular diseases. In the analysis of volatile compounds, the 30% reduction of NaCl in the formulation of products in general reduced the compounds originating from lipid oxidation, such as heptanal, hexanal and pentanal identified in the samples. At the beginning of storage, the action of the basic electrolyzed water in the treatments can be seen. Therefore, this product can be inserted in the meat products market, based on the use of clean technologies and reduction of salt content, with greater healthiness for consumers. |
publishDate |
2023 |
dc.date.accessioned.fl_str_mv |
2023-04-18T13:34:14Z |
dc.date.available.fl_str_mv |
2023-04-18T13:34:14Z |
dc.date.issued.fl_str_mv |
2023-02-09 |
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/1/28736 |
url |
http://repositorio.ufsm.br/handle/1/28736 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500700000006 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 600 600 |
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 |
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Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ |
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openAccess |
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Universidade Federal de Santa Maria Centro de Ciências Rurais |
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Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos |
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UFSM |
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Brasil |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria Centro de Ciências Rurais |
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Universidade Federal de Santa Maria (UFSM) |
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UFSM |
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UFSM |
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Biblioteca Digital de Teses e Dissertações do UFSM |
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Biblioteca Digital de Teses e Dissertações do UFSM |
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Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM) |
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atendimento.sib@ufsm.br||tedebc@gmail.com |
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