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Publication
Controlo da qualidade e segurança alimentar no processamento de hortofrutícolas minimamente processados (produtos IV Gama)
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| 3.3 MB | Adobe PDF |
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Abstract(s)
Resumo
O consumo de produtos minimamente processados (PMP) tem aumentado
devido ao estilo de vida da sociedade atual aliada à facilidade e rapidez da utilização
deste tipo de alimentos. O presente trabalho teve como principais objetivos o controlo
da qualidade e segurança de PMP e o seu estudo de vida útil. Os PMP em estudo foram
a cenoura ripada, o feijão-verde ripado, a batata aos palitos e a cebola inteira
descascada. Estes produtos foram sujeitos a análises microbiológicas, apreciação
sensorial e qualitativa e análise sensorial por avaliadores não treinados. Do ponto de
vista microbiológico foram verificados resultados satisfatórios durante o tempo de
prateleira dos produtos em estudo. Foi possível concluir que os produtos que sofrem
operações mecanicamente menos drásticas são os que apresentam melhores
parâmetros de qualidade e durante mais tempo, o que lhes garante um tempo de vida
útil mais alargado. Concluiu-se ainda que do ponto de vista sensorial, os atributos como
a aparência, a textura, o odor e o sabor, da cenoura ripada, do feijão-verde ripado e da
batata aos palitos são mantidos até 3 dias após o seu processamento, enquanto a cebola
inteira descascada apresenta características satisfatórias até 5 dias.
Palavras-chave: Produtos minimamente processados, tempo de vida útil,
qualidade, segurança.
Abstract The consumption of minimally processed foods (MPF) has increased due to the current society's lifestyle coupled with the ease and fast use of this type of food. The main objectives of this work were to study the quality control, safety and shelf life of MPFs. The MMFs under study were sliced carrot, ripened green bean, sticks potato and peeled whole onion. These products were subjected to microbiological analysis, sensorial and qualitative rating and sensory analysis by untrained judges. From the microbiological evaluation, satisfactory results were verified during the shelf life of the products under study. It was possible to conclude that the products submitted to mechanical operations less aggressive present better quality parameters over time. This also ensures them a longer shelf life. It was also concluded that, from a sensorial point of view, the attributes such as appearance, texture, odor and flavor, from sliced carrot, ripened green bean and sticks potato are preserved up to 3 days after processing, while the whole peeled onion has satisfactory characteristics up to 5 days. Keywords: Minimally processed foods, shelf life, quality, safety.
Abstract The consumption of minimally processed foods (MPF) has increased due to the current society's lifestyle coupled with the ease and fast use of this type of food. The main objectives of this work were to study the quality control, safety and shelf life of MPFs. The MMFs under study were sliced carrot, ripened green bean, sticks potato and peeled whole onion. These products were subjected to microbiological analysis, sensorial and qualitative rating and sensory analysis by untrained judges. From the microbiological evaluation, satisfactory results were verified during the shelf life of the products under study. It was possible to conclude that the products submitted to mechanical operations less aggressive present better quality parameters over time. This also ensures them a longer shelf life. It was also concluded that, from a sensorial point of view, the attributes such as appearance, texture, odor and flavor, from sliced carrot, ripened green bean and sticks potato are preserved up to 3 days after processing, while the whole peeled onion has satisfactory characteristics up to 5 days. Keywords: Minimally processed foods, shelf life, quality, safety.
Description
Keywords
Produtos minimamente processados Tempo de vida útil Qualidade Segurança