APLICAÇÃO DE REVESTIMENTOS COMESTÍVEIS NA QUALIDADE E CONSERVAÇÃO DE QUEIJO COALHO

Q4 Agricultural and Biological Sciences

Boletim Centro de Pesquisa de Processamento de Alimentos Pub Date : 2021-05-11 DOI:10.5380/BCEPPA.V37I1.60910

Daniel Batista Meira Júnior, S. Sousa, Gilmar Freire da Costa

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Abstract

The present work aimed to develop and apply edible coatings in "coalho" cheese and to evaluate the physical-chemical, microbiological and microscopic quality. The statistical design was completely randomized in a 5x4 factorial with 4 replicates, being 5 treatments: (control-cheese without coating, cheese coated with protein isolated from soybean + essential oil of basil, cassava starch + basil essential oil; isolated soy protein + chitosan and cassava starch + chitosan). The film-forming solutions were prepared and the cheeses were immersed for 30 seconds in the solutions. The storage period of the cheeses was 21 days under refrigeration conditions (5 ± 1 ° C,% 50 ± 2 RH). The physico-chemical and microbiological analyzes were performed at times 1, 7, 14 and 21 days. The results for pH and humidity did not present significant effect (p≤0.05) by Tukey's test. The result for thermotolerant coliforms was in compliance with the standards established by Brazilian legislation. In all treatments there was presence of coagulase positive Staphylococcus during storage. For Salmonella sp . Research, there was absence in 25 grams in all treatments. Edible films and coatings can improve shelf life and food quality, serving as a barrier to moisture transfer, better visual appearance, and reduced microbiological contamination.

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可食用涂层在凝乳奶酪品质和保存中的应用

本工作旨在开发和应用可食用涂层，并对其理化、微生物和显微品质进行评价。统计设计采用5 × 4的完全随机设计，共4个重复，共5个处理:(对照-无包膜奶酪，包膜大豆分离蛋白+罗勒精油、木薯淀粉+罗勒精油的奶酪;分离大豆蛋白+壳聚糖和木薯淀粉+壳聚糖)。制备成膜溶液，将奶酪浸泡在溶液中30秒。在冷藏条件(5±1℃，% 50±2 RH)下，奶酪的保存期为21天。分别在第1、7、14和21天进行理化和微生物学分析。经Tukey检验，pH和湿度对其无显著影响(p≤0.05)。耐热大肠菌群的检测结果符合巴西立法制定的标准。所有处理在贮藏期间均有凝固酶阳性葡萄球菌存在。沙门氏菌;研究表明，在所有的治疗中25克都没有。可食用薄膜和涂层可以延长保质期和食品质量，作为水分转移的屏障，更好的视觉外观，减少微生物污染。

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来源期刊

Boletim Centro de Pesquisa de Processamento de Alimentos Agricultural and Biological Sciences-Animal Science and Zoology

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期刊介绍： The CEPPA Bulletin publishes unpublished technical-scientific papers (unpublished or submitted to another journal), resulting from research and bibliographic reviews in the area of science, technology, food engineering and the like. Originals in English (priority) are accepted, which comply with the normative provisions of the newspaper. The opinions expressed in articles are the sole responsibility of the authors. The Bulletin reserves the right to adapt the originals to maintain the homogeneity of the publication, always respecting the author''s style. The CEPPA Bulletin is indexed in Scopus, Food Science and Technology Abstract (FSTA), CAB Abstract, Chemical Abstract (CA), Latin American and Caribbean Literature in Health Sciences (LILACS) databases and Periodical Literature in Agricultural Sciences (PERI).