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VIEIRA, DEBORA CRAVEIRO.Pdf (3.257Mb) i UNIVERSIDADE FEDERAL DE SANTA MARIA CENTRO DE CIÊNCIAS RURAIS PROGRAMA DE PÓS-GRADUAÇÃO EM CIÊNCIA E TECNOLOGIA DOS ALIMENTOS CONTROLE DE MOFOS EM SALAMINHO E SALAME TIPO ITALIANO, ATRAVÉS DE DESINFECÇÃO POR NATAMICINA, ULTRAVIOLETA, OZÔNIO E IONIZAÇÃO DO AR DISSERTAÇÃO DE MESTRADO Débora Craveiro Vieira Santa Maria, RS, Brasil. 2013 ii CONTROLE DE MOFOS EM SALAMINHO E SALAME TIPO ITALIANO, ATRAVÉS DE DESINFECÇÃO POR NATAMICINA, ULTRAVIOLETA, OZÔNIO E IONIZAÇÃO DO AR por Débora Craveiro Vieira Dissertação apresentada ao Curso de Mestrado do Programa de Pós- Graduação em Ciência e Tecnologia dos Alimentos, Concentração em Ciência e Tecnologia dos Alimentos, da Universidade Federal de Santa Maria (UFSM, RS), como requisito parcial para obtenção do grau de Mestre em Ciência e Tecnologia dos Alimentos. Orientador: Prof. Dr. Nelcindo Nascimento Terra Co Orientador: Prof. Dr. Alexandre Cichoski Santa Maria, RS, Brasil 2013 iii Universidade Federal de Santa Maria Centro de Ciências Rurais Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos A Comissão Examinadora, abaixo assinada, aprova a Dissertação de Mestrado CONTROLE DE MOFOS EM SALAMINHO E SALAME TIPO ITALIANO, ATRAVÉS DE DESINFECÇÃO POR NATAMICINA, ULTRAVIOLETA, OZÔNIO E IONIZAÇÃO DO AR elaborado por Débora Craveiro Vieira como requisito parcial para obtenção do grau de Mestre em Ciência e Tecnologia de Alimentos COMISSÃO EXAMINADORA: ______________________________________________________ Nelcindo Nascimento Terra, Dr. (Presidente/Orientador) ______________________________________________________ Ernesto Hashime Kubota, Dr. (UFSM) ______________________________________________________ Djalma Dias da Silveira, Dr. (UFSM) Santa Maria, 30 de abril de 2013. iv AGRADECIMENTOS Gostaria de agradecer em primeiro lugar a Deus, por sempre me mostrar a direção a seguir e não deixar-me desistir dos objetivos em que meu caminho foi traçado. Aos meus pais Adalberto e Marília Vieira por todo o esforço e dedicação que tiveram com a minha educação e me motivando a cada dificuldade. A minha querida e amada Jo, por ser minha maior incentivadora e motivadora, por sua paciência, pela compreensão das minhas ausências e pelo companheirismo em tempo integral, sem isso essa realização não seria possível. Ao Prof. Dr. Nelcindo Terra e Prof. Dr. Alexandre Cichoski agradeço pelos conhecimentos compartilhados, pela dedicação, compreensão e principalmente por serem um exemplo de vida a ser seguido. A minha colega Julie Casarotto que sempre se mostrou disponível para me ajudar, escutar e apoiar, se mostrando muito mais que uma colega, e sim uma grande amiga. A Empresa BRF Brasil Foods pela estrutura cedida, para a realização dos testes e análises relativas ao trabalho. Aos meus chefes Dinassir Girardi e Jorge Haag, pelo apoio e incentivo durante todos os momentos. E meus queridos colegas de serviço: Neli, Claudete, Beto, Pasa, Marisa, Luciani e Bete pela dedicação, esforço e tempo dedicados a esta pesquisa. Aos meus colegas do Laboratório de Microbiologia e Físico Químico, que tiveram paciência para me auxiliaram e contribuíram para a realização deste trabalho. A todos os amigos e familiares que contribuíram de forma direta ou indireta para realização deste trabalho. Muito obrigada! v “Tudo posso naquele que me fortalece”. Felipenses 4:3 vi RESUMO Dissertação de Mestrado Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos Universidade Federal de Santa Maria CONTROLE DE MOFOS EM SALAMINHO E SALAME TIPO ITALIANO, ATRAVÉS DE DESINFECÇÃO POR NATAMICINA, ULTRAVIOLETA, OZÔNIO E IONIZAÇÃO DO AR AUTOR: DÉBORA CRAVEIRO VIEIRA ORIENTADOR: DR. NELCINDO NASCIMENTO TERRA CO-ORIENTADOR: ALEXANDRE JOSÉ CICHOSKI Data e Local da Defesa: Santa Maria, 30 de Abril de 2013. A presença dos mofos na superfície do salame pode trazer efeitos indesejáveis durante o processo de maturação, causando efeitos negativos no desenvolvimento de cor, aroma e no sabor. Muitas vezes há a necessidade de remoção desta tripa, ao final do processo, resultando em perdas na produção, reduzindo o rendimento e elevando o custo de produto. Dessa forma, o presente trabalho justifica-se pela busca de uma nova tecnologia no mercado para o controle fúngico. Com isso, objetivo do trabalho foi acompanhar a evolução do mofo em superfície de salaminho (Ф=42 mm) e dos salames tipo italiano (Ф=75 mm) observando o efeito antifúngico na aplicação de natamicina, ultravioleta, ozônio e ionização do ar. Foi avaliado as características físico-químicas, microbiológicas e sensoriais e acompanhar a vida de prateleira dos salames produzidas com diferentes métodos de descontaminação. Observou-se que em todos os tratamentos não houve comprometimento do processo tecnológico, nem dos parâmetros legais físico-químicos e microbiológicos. Os principais ácidos graxos encontrados foram ácido oléico, ácido palmítico, ácido linoléico e o ácido esteárico (18:0), observando aumento nos ácidos graxos saturados após no período de armazenamento, demonstrando que houve um aumento na oxidação lipídica, sem diferir no tempo de armazenamento. Todos os tratamentos afetaram a qualidade sensorial que foi avaliada através dos atributos cor, odor, sabor e textura após os 120 dias. Ao avaliar os diferentes métodos para o controle de mofos em superfície de salaminho, conclui-se que os tratamentos utilizando natamicina 0,5% e ionização foram os métodos mais efetivo, que apresentou baixa carga fúngica (1,90 x102 UFC/cm2). Já para o salame tipo italiano os tratamentos utilizando natamicina 0,5% (SIG5), ozonizador (SIGOZO) e o ionizador (SIGION) foram os métodos mais efetivos, mantendo-se 103 UFC/cm2. Portanto, este estudo indicou que os tratamentos utilizando natamicina 0,5% e ionização em ar é uma alternativa para controle fúngicos em salame de calibre fino e grosso proporcionando salames de maior segurança microbiológica e com aceitação sensorial. Palavras-chave: salame, fungo, natamicina, ultravioleta, ozônio, ionização. vii ABSTRACT Master Course Dissertation Post-Graduate Course of Food Science and Technology Federal University of Santa Maria CONTROL IN MOULD SALAMI BY DISINFECTION IN ULTRAVIOLET, OZONE, NATAMYCIN AND AIR IONIZATION AUTHOR: DÉBORA CRAVEIRO VIEIRA ADVISOR: NELCINDO NASCIMENTO TERRA CO-ADVISOR: ALEXANDRE JOSÉ CICHOSKI Defense Place and Date: Santa Maria, April 30th, 2013. The presence of molds on the surface of salami may bring undesirable effects during the maturation process of salami, causing negative effects on the development of color, aroma and flavor. Where there is often the need for removal of this gut, the final product, resulting in losses in production, reducing yield and increasing the cost of the product. This way, this study is justified the search of a new technology in the market to control fungal. With this objective was to follow the evolution of mold surface of salami (Ф=42 mm) and the italian salami (Ф=75 mm), observing the effect of the application of antifungal natamycin, UV, ozone and air ionization. Evaluate the physico-chemical, microbiological and sensory and monitor the shelf life of salami in different decontamination methods followed.The main fatty acids found after treatments were oleic acid, palmitic acid, linoleic acid and stearic acid, causing an increase in saturated fatty acids after the storage period (120 days), proving that there was an increase in lipid oxidation without differ in storage time. All the procedures affected thesensorial quality, which has been evaluated by the attributes color, odor, flavor and texture after 120 days.When evaluating different methods for the control of mold surface of salami, observed that treatment of natamycin 0,5% (SLS5) and ionization (SLSION) had a maximum growth of 103 CFU/cm2 being that the most effective method for the salami was treatment with natamycin 0.5% had a maximum growth of 1.90 x102 CFU/cm2. As for, the Italian salami treatments using natamycin 0.5% (SIG5), ozonizer (SIGOZO) and ionizer (SIGION) were the most effective methods, had a maximum growth of 103 CFU/cm2. Therefore, this study showed that treatments using natamycin 0.5% and ionization in air is an alternative to control mould salami thin and thick gauge of salamis providing the highest microbiological safety and sensory acceptance. Keywords: salami, mould, natamicyn, ultraviolet, ozone, air ionization. viii LISTA DE TABELAS Tabela 1 - Características da luz ultravioleta ____________________________________ 29 Tabela 2 - Tratamentos de descontaminação para o salame _ Erro! Indicador não definido. Tabela 3 - Variação da concentração de ozônio para o tratamento antifúngico em tripas de salame ___________________________________________ Erro! Indicador não definido. Tabela 4 - Evolução dos valores de pH durante a etapa de maturação no salaminho (Ф=42 mm) que foram submetidos a diferentes tratamentos antifúngicos ___________________ 49 Tabela 5 - Evolução dos valores de pH durante a etapa de maturação no salame tipo italiano (Ф=75 mm) que foram submetidos a diferentes tratamentos antifúngicos _______ 50 Tabela 6 - Evolução dos valores de aw durante a etapa de processamento no salaminho (Ф=42 mm) que foram submetidos a diferentes tratamentos antifúngicos ______________ 51 Tabela 7 - Evolução dos valores de aw durante a etapa de processamento salame tipo italiano (Ф=75 mm) que foram submetidos a diferentes tratamentos antifúngicos _______ 52 Tabela 8 - Variação da umidade durante o processamento do salaminho (Ф=42 mm) sobre o efeito do tratamento antifúngico ______________________________________________ 53
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