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Efeito de revestimentos ativos no período de vida útil do chouriço tradicional Português
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Orientador(es)
Resumo(s)
O chouriço tradicional Português é bastante apreciado pelos consumidores sendo
comercializado sob embalagens em atmosfera modificada ou a vácuo. Após aquisição deste
produto, os consumidores abrem as embalagens e conservam-no em refrigeração. Na
superfície do chouriço desenvolvem-se frequentemente bolores dando-lhe características
organoléticas repugnantes que levam à sua rejeição.
O objetivo deste trabalho consistiu em estudar o efeito de revestimentos ativos incorporados
com péptidos antimicrobianos nisina (NS,1%) e/ou natamicina (NT,0,05% e 0,025%) para
inibir o desenvolvimento dos bolores na superfície dos chouriços.
Revestimentos de quitosano (Q,0,5%) e lactato de sódio (LS,2,4%) com antimicrobianos
imobilizados foram testados em tripa seca natural, contaminada com Penicillium
funiculosum: Q(0,5%)+LS(2,4%); Q(0,5%)+LS(2,4%)+NS(1%);
Q(0,5%)+LS(2,4%)+NT(0,05% e 0,025%); Q(0,5%)+LS(2,4%)+NS(1%)+NT(0,05%).
O revestimento Q(0,5%)+LS(2,4%)+NT(0,025%) revelou ser o mais promissor, inibindo o
desenvolvimento do bolor até 60 dias. Este revestimento foi aplicado em chouriço
tradicional, revelando-se eficaz no controlo do desenvolvimento de bolores na superfície do
produto, até pelo menos 30dias de armazenamento em condições semelhantes às da casa
do consumidor, não afetando contudo as bactérias do ácido láctico (LAB) e Staphylococcus
coagulase negativos, microbiota tecnológica do produto, assim como a atividade da água
(aw) e pH do enchido que contribuem para a sua estabilidade.
ABSTRACT - EFFECT OF ACTIVE COATINGS ON THE SHELF LIFE OF TRADITIONAL PORTUGUESE SAUSAGE - The traditional Portuguese sausage “chouriço" is very appreciated by consumers and is marketed under modified atmosphere packaging (MAP) or vacuum. After purchasing this product, consumers open the package and put it under refrigeration. On the surface of the sausage develops moulds giving them an unappealing aspect and rejection to consume. The aim of this work was to study the effect of active coatings incorporating antimicrobial peptides Nisin (NS, 1%) and/or Natamycin (NT, 0.05% and 0.025%) to inhibit the growth of moulds on the surface of fermented smoked sausages. Chitosan coatings (Ch,0,5%) and Sodium Lactate (SL,2.4%) with immobilized antimicrobial were tested on natural dried casings, contaminated with Penicillium funiculosum: Ch(0.5%)+SL(2.4%); Ch(0.5%)+LS(2.4%)+NS(1%); Ch(0.5%)+LS(2.4%)+NT(0.05% and 0.025%); Ch(0.5%)+SL(2.4%)+NS(1%)+NT (0.05%). The coating Ch(0.5%)+LS(2.4%)+NT(0.025%) was the most promising, inhibiting the development of mould up to 60 days. This coating was applied on traditional sausage chouriço, being effective to control the growth of moulds on product surface, up to at least 30 storage days in similar conditions to those held at consumer's home, without affecting lactic acid bacteria (LAB) and coagulase negative Staphylococcus, the technological microbiota of the product, as well the sausage water activity (aw) and pH which contributes to its stability.
ABSTRACT - EFFECT OF ACTIVE COATINGS ON THE SHELF LIFE OF TRADITIONAL PORTUGUESE SAUSAGE - The traditional Portuguese sausage “chouriço" is very appreciated by consumers and is marketed under modified atmosphere packaging (MAP) or vacuum. After purchasing this product, consumers open the package and put it under refrigeration. On the surface of the sausage develops moulds giving them an unappealing aspect and rejection to consume. The aim of this work was to study the effect of active coatings incorporating antimicrobial peptides Nisin (NS, 1%) and/or Natamycin (NT, 0.05% and 0.025%) to inhibit the growth of moulds on the surface of fermented smoked sausages. Chitosan coatings (Ch,0,5%) and Sodium Lactate (SL,2.4%) with immobilized antimicrobial were tested on natural dried casings, contaminated with Penicillium funiculosum: Ch(0.5%)+SL(2.4%); Ch(0.5%)+LS(2.4%)+NS(1%); Ch(0.5%)+LS(2.4%)+NT(0.05% and 0.025%); Ch(0.5%)+SL(2.4%)+NS(1%)+NT (0.05%). The coating Ch(0.5%)+LS(2.4%)+NT(0.025%) was the most promising, inhibiting the development of mould up to 60 days. This coating was applied on traditional sausage chouriço, being effective to control the growth of moulds on product surface, up to at least 30 storage days in similar conditions to those held at consumer's home, without affecting lactic acid bacteria (LAB) and coagulase negative Staphylococcus, the technological microbiota of the product, as well the sausage water activity (aw) and pH which contributes to its stability.
Descrição
Dissertação de Mestrado em Segurança Alimentar
Palavras-chave
Chouriço revestimento ativo comestível quitosano natamicina bolor tripa seca natural fermented sausage active coating chitosan natamycin mould natural dried casing
Contexto Educativo
Citação
Nascimento, M.S.S. (2012). Efeito de revestimentos ativos no período de vida útil do chouriço tradicional Português. Dissertação de Mestrado. Universidade Técnica de Lisboa, Faculdade de Medicina Veterinária, Lisboa.
Editora
Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária