Composição centesimal e avaliação microbiológica de aparas ricas em gordura obtidas da desossa de carcaças bovinas
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Data
2012-12-20
Autores
Pereira, Juliano Gonçalves [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
O objetivo do presente estudo foi caracterizar o material proteico obtido do processamento da gordura bem como verificar a estabilidade microbiológica durante a estocagem sob congelamento. Foram produzidos 5 lotes (A, B, C, D e E) de material proteico e realizadas as seguintes análises microbiológicas: contagens de micro-organismos mesófilos, psicrotróficos, coliformes a 35 °C, E. coli, Clostridium sulfito redutores e S. aureus e pesquisa de L. monocytogenes. Amostras foram estocadas sob congelamento e após 7, 14, 21 e 28 dias foram feitas contagens de micro-organismos indicadores. A avaliação físico-química foi realizada com base nas análises de umidade, proteína, lipídeos e cinzas. As contagens de mesófilos variaram de 2,7 a 4,3 log UFC/g e psicrotróficos de < 1,0 a 3,2 log UFC/g. Apesar de não haver legislação que estabeleça parâmetros microbiológicos, as contagens de mesófilos e psicrotróficos foram satisfatórias. Coliformes a 35°C, E. coli, S. aureus e Clostridium sulfito redutores apresentaram contagens abaixo do limite de detecção e L. monocytogenes não foi encontrada em nenhuma amostra. Os resultados das análises físico-químicas demonstraram a qualidade nutricional do material proteico, apresentando características muito semelhantes à carnes cozidas. Quando submetidas ao congelamento, as contagens de micro-organismos indicadores não apresentaram variação significativa, apresentando um incremento nas contagens durante os 28 dias de 0,6 log UFC/g para mesófilos e 0,2 log UFC/g para psicrotróficos. Baseando-se nos resultados, foi possível concluir que o material proteico obtido do processamento da gordura apresentou características que possibilitam a utilização deste produto como componente de produtos cárneos processados
The aim of this study was to characterize the edible protein obtained of fat rendering in cattle slaughter and verify the microbiological stability during storage under freezing. Were produced five lots (A, B, C, D and E) of protein material and to the following analysis microbiological counts mesophilic microorganisms, psychrotrophic, coliforms at 35 °C, E. coli, Clostridium sulphite reducing and S. aureus and presence of L. monocytogenes. Samples were stored under freezing and after 7, 14, 21 and 28 days were counted micro-organisms indicators. The physicochemical evaluation was based on analyzes of moisture, protein, lipids and fixed mineral residue. Mesophilic microorganisms ranged from 2.7 to 4.3 log CFU/g of psychrotrophic <1.0 to 3.2 log CFU/g. Although there is no legislation setting microbiological parameters, the mesophilic and psychrotrophic counts were satisfactory. Coliforms at 35 °C, E. coli, S. aureus and Clostridium sulphite reducing had counts below the detection limit and L. monocytogenes was not found in any sample. The results of physicochemical analyzes demonstrated the nutritional quality of protein material, with characteristics very similar to cooked meats. When subjected to freezing, the counts of micro-organisms did not show any significant variation, with an increase in scores during the 28 days of 0.6 log CFU/g for mesophilic and 0.2 log CFU/g for psychrotrophic. Based on the results, it was concluded that the protein material showed characteristics that enable the use of this product as a component of processed meat products
The aim of this study was to characterize the edible protein obtained of fat rendering in cattle slaughter and verify the microbiological stability during storage under freezing. Were produced five lots (A, B, C, D and E) of protein material and to the following analysis microbiological counts mesophilic microorganisms, psychrotrophic, coliforms at 35 °C, E. coli, Clostridium sulphite reducing and S. aureus and presence of L. monocytogenes. Samples were stored under freezing and after 7, 14, 21 and 28 days were counted micro-organisms indicators. The physicochemical evaluation was based on analyzes of moisture, protein, lipids and fixed mineral residue. Mesophilic microorganisms ranged from 2.7 to 4.3 log CFU/g of psychrotrophic <1.0 to 3.2 log CFU/g. Although there is no legislation setting microbiological parameters, the mesophilic and psychrotrophic counts were satisfactory. Coliforms at 35 °C, E. coli, S. aureus and Clostridium sulphite reducing had counts below the detection limit and L. monocytogenes was not found in any sample. The results of physicochemical analyzes demonstrated the nutritional quality of protein material, with characteristics very similar to cooked meats. When subjected to freezing, the counts of micro-organisms did not show any significant variation, with an increase in scores during the 28 days of 0.6 log CFU/g for mesophilic and 0.2 log CFU/g for psychrotrophic. Based on the results, it was concluded that the protein material showed characteristics that enable the use of this product as a component of processed meat products
Descrição
Palavras-chave
Bovino de corte - Carcaças, Gordura - Subprodutos, Proteínas, Fat, Beef cattle
Como citar
PEREIRA, Juliano Gonçalves. Composição centesimal e avaliação microbiológica de aparas ricas em gordura obtidas da desossa de carcaças bovinas. 2012. 36 f. Dissertação (mestrado) - Universidade Estadual Paulista Júlio de Mesquita Filho, Faculdade de Medicina Veterinária e Zootecnia, 2012.