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Caracterização Da Morcela De Arroz Tradicional De Monchique E Estudo Do Prazo De Validade Com Diferentes Tecnologias De Embalagem

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Caracterização Da Morcela De Arroz Tradicional De Monchique E Estudo Do Prazo De Validade Com Diferentes Tecnologias De Embalagem CARACTERIZAÇÃO DA MORCELA DE ARROZ TRADICIONAL DE MONCHIQUE E ESTUDO DO PRAZO DE VALIDADE COM DIFERENTES TECNOLOGIAS DE EMBALAGEM CHARACTERIZATION OF TRADITIONAL COOKED BLOOD AND RICE SAUSAGE FROM MONCHIQUE AND SHELF LIFE STUDY WITH DIFFERENT PACKAGING TECHNOLOGIES TESE APRESENTADA PARA A OBTENÇÃO DO GRAU DE DOUTOR EM ENGENHARIA ALIMENTAR JORGE ALBERTO DOS SANTOS GUIEIRO PEREIRA Orientadora: Doutora Teresa de Jesus da Silva Matos Coorientadores: Doutora Lídia Adelina Pó Catalão Dionísio Doutor Luís Avelino da Silva Coutinho Patarata Júri: Presidente: Reitor da Universidade de Lisboa Vogais: Doutor Luís Avelino da Silva Coutinho Patarata Professor Auxiliar com agregação Escola de Ciências Agrárias e Veterinárias Universidade de Trás-os-Montes e Alto Douro; Doutora Maria Suzana Leitão Ferreira Dias Vicente Professora Auxiliar com agregação Instituto Superior de Agronomia Universidade de Lisboa; Doutor Miguel Nuno Geraldo Viegas Santos Elias Professor Auxiliar Escola de Ciências e Tecnologia Universidade de Évora; Doutor José António Oliveira e Silva Professor Auxiliar Escola de Ciências Agrárias e Veterinárias Universidade de Trás-os-Montes e Alto Douro; Doutora Marília Catarina Leal Fazeres Ferreira Professora Auxiliar Faculdade de Medicina Veterinária Universidade de Lisboa; Doutora Teresa de Jesus da Silva Matos Professora Auxiliar Instituto Superior de Agronomia Universidade de Lisboa. LISBOA 2015 CARACTERIZAÇÃO DA MORCELA DE ARROZ TRADICIONAL DE MONCHIQUE E ESTUDO DO PRAZO DE VALIDADE COM DIFERENTES TECNOLOGIAS DE EMBALAGEM CHARACTERIZATION OF TRADITIONAL COOKED BLOOD AND RICE SAUSAGE FROM MONCHIQUE AND SHELF LIFE STUDY WITH DIFFERENT PACKAGING TECHNOLOGIES TESE APRESENTADA PARA A OBTENÇÃO DO GRAU DE DOUTOR EM ENGENHARIA ALIMENTAR JORGE ALBERTO DOS SANTOS GUIEIRO PEREIRA Orientadora: Doutora Teresa de Jesus da Silva Matos Coorientadores: Doutora Lídia Adelina Pó Catalão Dionísio Doutor Luís Avelino da Silva Coutinho Patarata Júri: Presidente: Reitor da Universidade de Lisboa Vogais: Doutor Luís Avelino da Silva Coutinho Patarata Professor Auxiliar com agregação Escola de Ciências Agrárias e Veterinárias Universidade de Trás-os-Montes e Alto Douro; Doutora Maria Suzana Leitão Ferreira Dias Vicente Professora Auxiliar com agregação Instituto Superior de Agronomia Universidade de Lisboa; Doutor Miguel Nuno Geraldo Viegas Santos Elias Professor Auxiliar Escola de Ciências e Tecnologia Universidade de Évora; Doutor José António Oliveira e Silva Professor Auxiliar Escola de Ciências Agrárias e Veterinárias Universidade de Trás-os-Montes e Alto Douro; Doutora Marília Catarina Leal Fazeres Ferreira Professora Auxiliar Faculdade de Medicina Veterinária Universidade de Lisboa; Doutora Teresa de Jesus da Silva Matos Professora Auxiliar Instituto Superior de Agronomia Universidade de Lisboa. LISBOA 2015 To my mother i Resumo _____________________________________________________________________________________ RESUMO O objetivo geral da tese foi a caracterização e o estudo do prazo de validade (PV) com diferentes tecnologias de embalagem da Morcela de Arroz (MA) tradicional de Monchique. O modelo de equações de transferência de calor em estado não estacionário utilizado previu a adequação da segurança do processo térmico da MA. No global, a MA cumpre com as recomendações para a produção segura de alimentos refrigerados embalados em vácuo (VP) ou em atmosfera modificada (MAP) com um PV superior a 10 dias, no respeitante ao crescimento/produção de toxina pelo C. botulinum não proteolítico. O léxico sensorial desenvolvido revelou que o traço distintivo da MA compreende uma maior nota de odor a cominhos e hortelã. O teor de humidade e aw decresceram de forma significativa com o tempo de armazenamento sem embalagem (WP). O pH da MA decresceu (p < 0,05) na WP e MAP durante o armazenamento. As contagens totais de mesófilos e psicrotróficos aumentaram para cerca de 7 log UFC/g aos 44 dias. Na maior parte do tempo de armazenamento, as contagens de bactérias ácido láticas e de Enterobacteriaceae foram (p < 0,05) maiores na VP do que na WP e MAP. Pseudomonas spp. foram inibidas (p < 0,05) pela MAP após 8 dias de armazenamento comparativamente à VP e WP. Globalmente, as pontuações revelaram: MAP > VP > WP. O teste de consumo indica que a WP tem um PV de 11,6 dias (95% IC: 10,4-12,9) e a VP 27,8 dias (95% IC: 26,0-29,5). O controlo rigoroso da temperatura recomendada de armazenamento da MA fatiada (3 ± 1 ºC) foi suficiente para controlar o crescimento de L. monocytogenes. Quando a MA fatiada é armazenada à temperatura recomendada (3 ± 1 ºC) o PV deve ser estabelecido com base na deterioração sensorial, uma vez que a rejeição sensorial pelos consumidores ocorre antes do produto ser considerado perigoso devido ao possível crescimento de L. monocytogenes. Os consumidores indicaram que o PV da MA fatiada a 3 ± 1 ºC é de 4,4 (IC: 3,8-5,1); 8.1 (IC: 6,8-9,5) e 10,4 (IC: 8,8-12) dias embalada em aerobiose, VP e MAP, respetivamente. Palavras-chave: Morcela de Arroz de Monchique; Microbiota; Características físicas, químicas e sensoriais; Tecnologias de embalagem; Prazo de validade Abstract _____________________________________________________________________________________ TITLE: CHARACTERIZATION OF TRADITIONAL COOKED BLOOD AND RICE SAUSAGE FROM MONCHIQUE AND SHELF LIFE STUDY WITH DIFFERENT PACKAGING TECHNOLOGIES ABSTRACT The over-all aim of this thesis was the characterization of traditional cooked blood and rice sausage (MA) from Monchique and the shelf life (SL) study with different packaging technologies. Unsteady-state heat transfer equations model used can predict MA thermal process safety adequacy. Generally, MA complies with recommendations for safe production of vacuum packaged (VP) and modified atmosphere packaged (MAP) chilled foods with a SL longer than 10 days, considering growth/toxin production by non proteolytic C. botulinum. Sensorial lexicon reveals that MA distinctive trait comprises higher cumin and spearmint odour note. Moisture and aw significantly decreased with storage time without packaging (WP). pH decreased (p < 0.05) in WP and MAP (80% CO2/20% N2) during storage. Mesophilic and psychrotrophic counts increased to around 7 log CFU/g at 44 days. Mostly of storage time, lactic acid bacteria and Enterobacteriaceae counts were (p < 0.05) higher in VP than in WP and MAP. Pseudomonas spp. were (p < 0.05) inhibited by MAP after 8 days of storage comparatively to VP and WP. Sensory parameters were (p < 0.05) affected by packaging method/storage time. Globally, scores were MAP > VP > WP. Consumer test indicates that MA SL is 11.6 (95% CI: 10.4-12.9) and 27.8 (95% CI: 26.0-29.5) days for WP and VP, respectively. Sliced MA SL stored at recommended temperature (3 ± 1 ºC) should be established based on sensory spoilage, once consumer sensory rejection occurs before product is considered hazardous due to L. monocytogenes possible growth. Consumers indicated that sliced MA SL at 3 ± 1 ºC is 4.4 (CI: 3.8-5.1); 8.1 (CI: 6.8-9.5) and 10.4 (CI: 8.8-12) days for aerobic packed, VP and MAP, respectively. Key-Words: Blood and rice Monchique sausage; Microbiota; Physicochemical and sensory characteristics; Packaging technologies; Shelf life Acknowledgements ____________________________________________________________________________________ AKNOWLEDGEMENTS I would like to express my gratitude to those that, directly or indirectly, have contributed with their good will, encouragement and dedication to accomplish this work. I would like to express my profound gratitude to my supervisor, Professor Teresa Matos, for providing me with valuable scientific inspiration and criticism, and for always finding time to discuss and to support me. I am deeply grateful to my Co-supervisor, Professor Lídia Dionísio, for the valuable scientific guidance in the microbiology analysis, kindness and encouragement. I would also to express my profound gratitude to my Co-supervisor, Professor Luís Patarata, for the valuable scientific guidance and criticism, in particular, for the sensory analysis and the statistical analysis of the data, kindness, enthusiasm and for finding always time to discuss and to support me. Furthermore my thanks for the valuable scientific support in the thermal processing go to Professor Suzana Ferreira Dias, and to Professor Isabel Sousa for providing me with valuable scientific knowledge in the texture analysis, kindness and encouragement. I would also to express my gratitude to Doctor Marina Martins, for the scientific knowledge in the phase of fungi identification, kindness and support. I wish to thank to Professor Rui Silva, Director of the Faculty of Sciences and Technology of the University of Algarve, for allowing me to work in their microbiology laboratory. Also thanks to Liseta, for the logistic support in the microbiology laboratory. I would also to express my gratitude to the members of the sensory panel and consumers for their collaboration, so needed to attain the objectives of this work. I am also very grateful to the Monchique producers of Morcela de Arroz that accepted to collaborate in this work and especially for open their doors and for offering their facilities and personnel for the production of the batches needed for this work. I wish to thank to FCT - Fundação para a Ciência e a Tecnologia for the financial support of this work through the PhD grant SFRH/BD/63341/2009. I wish to thank to Direção Regional de Agricultura e Pescas do Algarve and to Direção de Serviços de Alimentação e Veterinária da Região do Algarve for their
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