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Abstract(s)
Comprovar a eficácia do método de altas pressões como inibidor de microrganismos de
deterioração e de potenciais geradores de doenças, presentes em produtos de salsicharia
fermentados, foi o grande objectivo deste trabalho.
O processamento de altas pressões é uma técnica não térmica, utilizada para a
conservação de produtos cárneos, pois evita o crescimento de microrganismos nocivos à
saúde do consumidor. A eficácia do método depende de parâmetros como a pressão (P), a
temperatura de processamento (T) e o tempo de exposição.
Para analisar o efeito das altas pressões nas floras microbiana e tecnológica, foram
efectuados dois ensaios com enchidos-modelo. No primeiro, o preparado de carne foi
inoculado com Staphylococcus xylosus ATCC8166, sendo depois as amostras submetidas à
pressão isostática (50-250 MPa) a temperatura controlada (1-30ºC) durante 30 minutos.
Na segunda experiência, os enchidos-modelo foram inoculados com o patogénico Listeria
monocytogenes 4aCECT934 e depois sujeitos à pressão de 50-250 MPa, a temperatura
fixa de 15ºC durante 5 a 60 minutos.
Em ambos os ensaios, verificou-se que as altas pressões impediram o crescimento de
Enterobacteriaceae, comprovando o interesse deste método na inactivação de
microrganismos indicadores de contaminação de origem fecal e de outros da família
potencialmente nocivos para a saúde do consumidor.
ABSTRACT - THE USE OF HIGH PRESSURE TECHNOLOGY ON THE PRESERVATION OF A MEAT PRODUCT - The main purpose of this work was to prove the effectiveness of the method of High Hydrostatic Pressure (HHP) to inactivate spoilage and potential pathogenic microorganisms present in fermented sausages. High pressure processing (HPP) is a non-thermal technology used to preserve meat and meat products and prevent spoilage bacteria growth. However, the effectiveness of treatment can be extremely variable and depends on parameters such as Pressure (P), temperature (T) and exposure time. In this study we evaluated the HHP effect on spoilage and technological microbial flora of a fermented meat sausage model similar to a Portuguese fermented sausage. So, in the first experiment the strain Staphylococcus xylosus ATCC8166 was mixed with water and then added to the meat mixture, before the 24 hours ripening period. Then it was submitted to isostatic pressure (50- 250 MPa) at various controlled temperatures (1-30ºC) for 30 minutes. In the second experiment, the Listeria monocytogenes 4aCECT934 was inoculated directly into the sausages and then they were submitted to isostatic pressure (50-250 MPa) at the controlled fixed temperature of 15ºC for 5 to 60 minutes. In both experiments, it was found that high pressures were effective in preventing the growth of Enterobacteriaceae which are potentially hazardous to consumer health.
ABSTRACT - THE USE OF HIGH PRESSURE TECHNOLOGY ON THE PRESERVATION OF A MEAT PRODUCT - The main purpose of this work was to prove the effectiveness of the method of High Hydrostatic Pressure (HHP) to inactivate spoilage and potential pathogenic microorganisms present in fermented sausages. High pressure processing (HPP) is a non-thermal technology used to preserve meat and meat products and prevent spoilage bacteria growth. However, the effectiveness of treatment can be extremely variable and depends on parameters such as Pressure (P), temperature (T) and exposure time. In this study we evaluated the HHP effect on spoilage and technological microbial flora of a fermented meat sausage model similar to a Portuguese fermented sausage. So, in the first experiment the strain Staphylococcus xylosus ATCC8166 was mixed with water and then added to the meat mixture, before the 24 hours ripening period. Then it was submitted to isostatic pressure (50- 250 MPa) at various controlled temperatures (1-30ºC) for 30 minutes. In the second experiment, the Listeria monocytogenes 4aCECT934 was inoculated directly into the sausages and then they were submitted to isostatic pressure (50-250 MPa) at the controlled fixed temperature of 15ºC for 5 to 60 minutes. In both experiments, it was found that high pressures were effective in preventing the growth of Enterobacteriaceae which are potentially hazardous to consumer health.
Description
Dissertação de Mestrado em Segurança Alimentar
Keywords
Tecnologia de altas pressões segurança Enterobacteriaceae enchido-modelo starter High Hidrostatic Pressure Enterobacteriaceae safety Sausage-model
Pedagogical Context
Citation
Mendonça, J.M.G.T.C. (2012). Aplicação da tecnologia de alta pressão na conservação de um produto cárneo transformado em Portugal. Dissertação de Mestrado. Universidade Técnica de Lisboa, Faculdade de Medicina Veterinária, Lisboa.
Publisher
Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária