A carregar...
Publicação
Adequação de tempos de vida útil de Produtos Ready-to-Eat: avaliação em termos microbiológicos e organoléticos
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 2.01 MB | Adobe PDF |
Orientador(es)
Resumo(s)
Enquadramento: A vida útil de um produto consiste no tempo em que é possível ser comercializado sem sofrer alterações relevantes em termos de qualidade e segurança, correspondendo às necessidades e requisitos dos consumidores. Apesar do aumento de procura de produtos alimentares ready-to-eat (RTE), há pouca investigação quanto à adequação, em termos de qualidade e segurança alimentar, dos tempos de vida que são estipulados para e pela indústria.
Objetivos: Verificar se os tempos de vida determinados pela indústria para produtos alimentares RTE são válidos do ponto de vista microbiológico e organolético. Objetivos secundários: (a) determinar se a validade de tempos de vida de produtos alimentares varia em função do tipo de produto, e (b) verificar se após 24h e após 48h da abertura das embalagens, os produtos (conservados no frigorífico), mantêm as suas caraterísticas microbiológicas e sensoriais.
Métodos: Após confeção, foram armazenados três lotes diferentes de três produtos RTE: frango de caril, salada de tabulé, e sopa de legumes, 32 exemplares de cada lote (para cada produto), a duas temperaturas diferentes: condições ideais (de +1⁰C a +4⁰C) e condições de stress térmico (de +7⁰C a +10⁰C). Para esta última gama, foram efetuados testes microbiológicos às 24h e às 48h após abertura das embalagens. Os valores microbiológicos obtidos foram comparados com os valores-guia do Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA), e com os do Public Health Laboratory Service. Foram também realizados testes organoléticos após confeção dos alimentos (Julho 2019) e no final da vida útil estabelecida para os mesmos (Agosto 2019), com um painel de 27 (primeira avaliação) e 32 (segunda avaliação) provadores.
Resultados: Relativamente às caraterísticas microbiológicas, todos os valores analíticos encontrados foram satisfatórios, à exceção de uma amostra da salada de tabulé, com indicador de Listeria spp. não satisfatório. Para o frango de caril foram encontradas diferenças significativas na análise sensorial, entre o primeiro e segundo momentos de avaliação, para: apreciação geral, aroma, sabor do arroz, sabor da carne e consistência do arroz. Para a salada de tabulé as diferenças encontradas foram relativamente ao aroma, sabor total, sabor da carne e consistência da carne. No caso da sopa de legumes, foi encontrada diferença significativa para a consistência dos legumes.
Conclusões: Os resultados apontam para manutenção de valores microbiológicos satisfatórios ao longo dos tempos de vida útil estabelecidos para os produtos RTE testados. Por outro lado, as caraterísticas organoléticas parecem sofrer alterações ao longo do tempo de vida útil. O estudo realça a importância dos testes organoléticos, nomeadamente como critério para definição dos tempos de vida útil.
Background: The shelf-life of a food product consists of the period of time the product can be sold without suffering any significant change in terms of quality and safety, meeting the consumers’ needs and requirements. In spite of the increase in global demand for ready-to-eat (RTE) food products, there is lack of research about the adequacy of the lifetimes that are set for and by the industry, in terms of food quality and safety. Objectives: To verify if the shelf-life determined by the industry for RTE food products are valid from the microbiological, physical-chemical and organoleptic perspective. Secondary objectives: (a) to determine if the shelf-life of food products varies according to the type of RTE food product, and (b) to verify if after 24h and 48h of opening the packages, the products (kept in the refrigerator) keep their microbiological and sensory characteristics unchanged. Methods: After confection, three different lots from three different RTE products were stored: chicken curry, tabulé salad, and vegetable soup, 32 samples from each lot (per product), at two different temperatures: ideal conditions (from +1⁰C to +4⁰C) and thermal stress conditions (from +7⁰C to +10⁰C). Regarding to the last range, microbiological tests were conducted at 24h and 48h after opening the packages. The microbiological values for quality and safety evaluation were compared with the guide values of the Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA), and with the guide values of the Public Health Laboratory Service. Organoleptic tests were also conducted after the food confection (July 2019) and at the end of the shelf-life established for them (August 2019), with a panel of 27 and 32 tasters (first evaluation and second evaluation, respectively). Results: Regarding the microbiological characteristics, obtained values were all satisfactory, with exception of one tabulé salad sample, which had an unsatisfactory Listeria spp. indicator. Regarding the chicken curry, significant differences were found in the sensory analysis between the first and second moment of evaluation, for the general appreciation, aroma, taste of the rice, taste of the meat and rice consistency. In tabulé salad, significant differences were found in aroma, total flavour, meat flavour and meat consistency. Concerning the vegetable soup, significant differences were found in the vegetables’ consistency. Conclusions: The results of the study suggest that satisfactory microbiological values are maintained over the established shelf-life of the tested RTE products. Nevertheless, the organoleptic characteristics seem to change during this same shelf-life period. This study highlights the importance of organoleptic tests as a criterion for defining food products shelf-life.
Background: The shelf-life of a food product consists of the period of time the product can be sold without suffering any significant change in terms of quality and safety, meeting the consumers’ needs and requirements. In spite of the increase in global demand for ready-to-eat (RTE) food products, there is lack of research about the adequacy of the lifetimes that are set for and by the industry, in terms of food quality and safety. Objectives: To verify if the shelf-life determined by the industry for RTE food products are valid from the microbiological, physical-chemical and organoleptic perspective. Secondary objectives: (a) to determine if the shelf-life of food products varies according to the type of RTE food product, and (b) to verify if after 24h and 48h of opening the packages, the products (kept in the refrigerator) keep their microbiological and sensory characteristics unchanged. Methods: After confection, three different lots from three different RTE products were stored: chicken curry, tabulé salad, and vegetable soup, 32 samples from each lot (per product), at two different temperatures: ideal conditions (from +1⁰C to +4⁰C) and thermal stress conditions (from +7⁰C to +10⁰C). Regarding to the last range, microbiological tests were conducted at 24h and 48h after opening the packages. The microbiological values for quality and safety evaluation were compared with the guide values of the Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA), and with the guide values of the Public Health Laboratory Service. Organoleptic tests were also conducted after the food confection (July 2019) and at the end of the shelf-life established for them (August 2019), with a panel of 27 and 32 tasters (first evaluation and second evaluation, respectively). Results: Regarding the microbiological characteristics, obtained values were all satisfactory, with exception of one tabulé salad sample, which had an unsatisfactory Listeria spp. indicator. Regarding the chicken curry, significant differences were found in the sensory analysis between the first and second moment of evaluation, for the general appreciation, aroma, taste of the rice, taste of the meat and rice consistency. In tabulé salad, significant differences were found in aroma, total flavour, meat flavour and meat consistency. Concerning the vegetable soup, significant differences were found in the vegetables’ consistency. Conclusions: The results of the study suggest that satisfactory microbiological values are maintained over the established shelf-life of the tested RTE products. Nevertheless, the organoleptic characteristics seem to change during this same shelf-life period. This study highlights the importance of organoleptic tests as a criterion for defining food products shelf-life.
Descrição
Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa
Palavras-chave
controlo de qualidade segurança alimentar microbiologia análise organolética. quality control food safety microbiology organoleptic analysis
Contexto Educativo
Citação
Costa, S.A.M.C.F. Adequação de tempos de vida útil de Produtos Ready-to-Eat: avaliação em termos microbiológicos e organoléticos. Lisboa: ISA, 2021, 86 p.