Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/8292
Título: Avaliação do tempo de vida útil do leitão assado de Negrais
Autor: Marta, Cristiana Filipa Pedroso
Orientador: Malfeito Ferreira, Manuel
Palavras-chave: roasted piglet
quality
conservation
shelf life
microorganisms
challenge tests
Data de Defesa: 2014
Editora: ISA/UL
Citação: Marta, C.F.P. - Avaliação do tempo de vida útil do leitão assado de Negrais. Lisboa: ISA, 2014, 74 p.
Resumo: Negrais roasted piglet is a traditional Portuguese product, with a strong regional background and very appreciated by its consumers. The aim of this work was to determine the shelf life of this product by evaluating its microbiota, its sensory characteristics and the suitability as a substrate for the growth of pathogenic microorganisms. The samples were stored between 8 and 10 °C for 16 days in order to determine the total mesophilic aerobic microorganisms. A challenge test was also accomplished by inoculating Escherichia coli, Listeria, Salmonella and Staphylococcus aureus. The counts of total mesophilic aerobic microorganisms remained always below 3x105 cfu/g, which is considered the maximum limit of contamination. The results of the challenge test permitted to verify that the microorganisms inoculated haven’t grown over the time of incubation. The determining factor in establishing the shelf life was the sensory quality that began to change from the 3rd day, at chilling temperatures, becoming an unacceptable product from the 6th day of storage. The results showed that the roasted piglet is a microbiologically safe product that retains its sensory quality when stored at refrigeration temperatures for 2-3 days
Descrição: Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/8292
Aparece nas colecções:BISA - Dissertações de Mestrado / Master Thesis

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Avaliação do Tempo de Vida Útil do Leitão Assado de Negrais(1).pdf1,98 MBAdobe PDFVer/Abrir


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