UTL Repository >
ISA - Instituto Superior de Agronomia >
BISA - Biblioteca do Instituto Superior de Agronomia / Library >
BISA - Dissertações de Mestrado / Master Thesis >

Please use this identifier to cite or link to this item: http://hdl.handle.net/10400.5/4061

Title: Estudo da microbiota de um produto cárneo cozido. Aplicação de duas tecnologias de embalagem: vácuo e atmosfera modificada
Authors: Guerreiro, Marta Sofia Ferreira Bentes da Encarnação
Advisor: Matos, Teresa de Jesus da Silva
Dionísio, Lídia Adelina Pó Catalão
Keywords: rice blood sausage
atmospheres conservation
bacteria
molds
yeasts
hygiene indicator
Issue Date: 2011
Publisher: ISA/UTL
Citation: Guerreiro, Marta Sofia Ferreira Bentes da Encarnação - Estudo da microbiota de um produto cárneo cozido. Aplicação de duas tecnologias de embalagem: vácuo e atmosfera modificada. Lisboa: ISA, 2011
Abstract: The rice blood sausage is obtained through various manufacturing processes and subject to manipulation and is therefore liable to microbial contamination. Microbiological tests performed in this study aimed to contribute to the study of the microbiota along the expiry date (44 days) of rice blood sausage. It was studied the influence across the conservation of the product in different packaging technologies: modified atmosphere (80% CO2/20% N2) and vacuum, and without specific packaging technology. The microbiological parameters determined were: total microorganisms at 30oC, psychrotrophic, lactic acid bacteria, molds and yeasts, Clostridium perfringens, Bacillus cereus and Enterobacteriaceae. In each of the two studied batches were prepared three samples of each atmosphere. Sampling took place on days 1, 8, 15, 22, 30 and 44 of the storage lot. In enterobacteria the values obtained were above the ceiling for heat-treated meat products (102 cfu/g). The total microorganisms were isolated in higher concentrations (107cfu/g). The results failed to suggest what the best atmosphere that contributes to the quality and safety of rice blood sausage, because there was an atmosphere in which all organisms studied grew less.
Description: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
URI: http://hdl.handle.net/10400.5/4061
Appears in Collections:BISA - Dissertações de Mestrado / Master Thesis

Files in This Item:

File Description SizeFormat
Estudo da Microbiota de um Produto Cárneo Cozido.pdf1.89 MBAdobe PDFView/Open
Statistics
FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpaceOrkut
Formato BibTex mendeley Endnote Logotipo do DeGóis 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

 
Estamos no RCAAP Governo Português separator Ministério da Educação e Ciência   Fundação para a Ciência e a Tecnologia

Financiado por:

POS_C UE