Controle de mofos em salaminho e salame tipo italiano, através de desinfecção por natamicina, ultravioleta, ozônio e ionização do ar

• Ano de defesa: 2013
• Autor(a) principal: Vieira, Débora Craveiro
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Santa Maria; BR; Ciência e Tecnologia dos Alimentos; UFSM; Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos
• Palavras-chave em Português: Salame; Fungo; Natamicina; Ultravioleta; Ozônio; Ionização; Salami; Mould; Natamicyn; Ultraviolet; Ozone; Air ionization; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufsm.br/handle/1/5739

The presence of molds on the surface of salami may bring undesirable effects during the maturation process of salami, causing negative effects on the development of color, aroma and flavor. Where there is often the need for removal of this gut, the final product, resulting in losses in production, reducing yield and increasing the cost of the product. This way, this study is justified the search of a new technology in the market to control fungal. With this objective was to follow the evolution of mold surface of salami (Ф=42 mm) and the italian salami (Ф=75 mm), observing the effect of the application of antifungal natamycin, UV, ozone and air ionization. Evaluate the physico-chemical, microbiological and sensory and monitor the shelf life of salami in different decontamination methods followed.The main fatty acids found after treatments were oleic acid, palmitic acid, linoleic acid and stearic acid, causing an increase in saturated fatty acids after the storage period (120 days), proving that there was an increase in lipid oxidation without differ in storage time. All the procedures affected thesensorial quality, which has been evaluated by the attributes color, odor, flavor and texture after 120 days.When evaluating different methods for the control of mold surface of salami, observed that treatment of natamycin 0,5% (SLS5) and ionization (SLSION) had a maximum growth of 103 CFU/cm2 being that the most effective method for the salami was treatment with natamycin 0.5% had a maximum growth of 1.90 x102 CFU/cm2. As for, the Italian salami treatments using natamycin 0.5% (SIG5), ozonizer (SIGOZO) and ionizer (SIGION) were the most effective methods, had a maximum growth of 103 CFU/cm2. Therefore, this study showed that treatments using natamycin 0.5% and ionization in air is an alternative to control mould salami thin and thick gauge of salamis providing the highest microbiological safety and sensory acceptance.