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Abstract(s)
O presente trabalho surge no âmbito da unidade curricular Relatório, incluída no Mestrado de Biotecnologia e Inovação Alimentar da Universidade Católica Portuguesa (UCP) Porto. O estudo do desenvolvimento do produto “Healthy snack of cheese cubes & a dried fruit mix in a convenient pack” teve várias motivações, nomeadamente as alterações nos hábitos alimentares dos consumidores que cada vez mais procuram por refeições saudáveis em forma de snacks fáceis de transportar, de consumo rápido e higiénico, de acordo com um estilo de vida ativo, apressado e sem pausas. O principal objetivo deste projeto foi o estudo do tempo de vida útil e a especificação de quais as características de produto mais adequadas para suportar esse mesmo tempo. Para isso, preparam-se amostras das diferentes referências de queijo, N e M, com vários tempos de maturação e para o caso do queijo M com distintos valores de extrato seco e ainda com anti-aglomerante. Para o queijo N foi estudada uma combinação de Frutos Secos (Mix 1) e para o queijo M outra combinação (Mix 2) que ocupam outro alvéolo na mesma embalagem que o queijo. As amostras foram embaladas em duas combinações diferentes de materiais de embalagem. Foi feito um acompanhamento das mesmas amostras através de analises sensoriais, físico-químicas e microbiológicas. Além disso, foram feitas medições da composição da mistura gasosa utilizada nas embalagens para entender qual a evolução da mesma com o tempo de armazenamento. Realizou-se também um estudo complementar com o objetivo de perceber o comportamento do produto em condições adversas de altas temperaturas. Os resultados das análises realizadas mostraram que, para o queijo N não existiu um tempo de maturação que se tivesse evidenciado, concluindo-se apenas que dentro do intervalo de 28 a 42 dias de maturação dois dos lotes estudados conseguiram manter as suas características durante os 125 dias de vida útil. No caso do queijo M, houve uma amostra que se evidenciou. A mesma amostra apresentava um valor de extrato seco maior que as restantes e foi a única que não demonstrou problemas de colagem do queijo. A utilização de anti-aglomerante no queijo M com menor valor de extrato seco não solucionou os problemas de colagem. As duas combinações de embalagem testadas mostraram ser eficazes na sua função sendo que as diferenças em termos sensoriais, físico-químicos, microbiológicos e na composição da mistura foram praticamente nulas.
The present work is part of the curricular unit Final Report, included in the master’s in biotechnology and Food Innovation at the Catholic University of Portugal (UCP) Porto. The study of the development of the product Healthy snack of cheese cubes & a dried fruit mix in a sustainable pack had several motivations, namely the changes in the eating habits of consumers who increasingly look for healthy meals in the form of easy to-carry snacks, of fast and hygienic consume, in line with an active, hurried lifestyle with no breaks. In addition to this trend, the theme of sustainability is also increasingly prominent in society and the demand for sustainable packaging has also motivated the company for this concept. The main objective of this project was the study of the shelf life and the specification of which product characteristics are most suitable to withstand that same time. For this, samples of the different cheese references, N and M were prepared, with different maturation times and for the case of M cheese with different dry matter values and also with anti-caking agent. Two mix of dried fruits were studied, for N cheese one combination (Mix 1) and for M cheese another combination (Mix 2). The samples were packaged in two different combinations of packaging materials. The same samples were monitored through sensory, physical-chemical and microbiological analyzes. In addition, measurements of the composition of the gaseous mixture used in the packaging were made to understand its evolution with the storage time. A complementary study was also carried out in order to understand the behavior of the product in adverse conditions of high temperatures. The results of the analyzes carried out showed that, for N cheese, there was no maturation time that was evident by differences in the parameters assessed, concluding that within the interval of 28 to 42 days of maturation two of the studied batches managed to maintain their characteristics during the 125 days of shelf life. In the case of M cheese, there was a sample that showed differences. This sample had a higher dry matter value than the others and was the only one that did not show cheese sticking problems. The use of an anti-caking agent in M cheese with a lower dry matter value did not solve the gluing problems. The two packaging combinations tested proved to be effective in their function and the differences in sensory, physicochemical, microbiological and composition mixes were practically zero.
The present work is part of the curricular unit Final Report, included in the master’s in biotechnology and Food Innovation at the Catholic University of Portugal (UCP) Porto. The study of the development of the product Healthy snack of cheese cubes & a dried fruit mix in a sustainable pack had several motivations, namely the changes in the eating habits of consumers who increasingly look for healthy meals in the form of easy to-carry snacks, of fast and hygienic consume, in line with an active, hurried lifestyle with no breaks. In addition to this trend, the theme of sustainability is also increasingly prominent in society and the demand for sustainable packaging has also motivated the company for this concept. The main objective of this project was the study of the shelf life and the specification of which product characteristics are most suitable to withstand that same time. For this, samples of the different cheese references, N and M were prepared, with different maturation times and for the case of M cheese with different dry matter values and also with anti-caking agent. Two mix of dried fruits were studied, for N cheese one combination (Mix 1) and for M cheese another combination (Mix 2). The samples were packaged in two different combinations of packaging materials. The same samples were monitored through sensory, physical-chemical and microbiological analyzes. In addition, measurements of the composition of the gaseous mixture used in the packaging were made to understand its evolution with the storage time. A complementary study was also carried out in order to understand the behavior of the product in adverse conditions of high temperatures. The results of the analyzes carried out showed that, for N cheese, there was no maturation time that was evident by differences in the parameters assessed, concluding that within the interval of 28 to 42 days of maturation two of the studied batches managed to maintain their characteristics during the 125 days of shelf life. In the case of M cheese, there was a sample that showed differences. This sample had a higher dry matter value than the others and was the only one that did not show cheese sticking problems. The use of an anti-caking agent in M cheese with a lower dry matter value did not solve the gluing problems. The two packaging combinations tested proved to be effective in their function and the differences in sensory, physicochemical, microbiological and composition mixes were practically zero.
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Keywords
Snack Queijo Frutos secos Embalagem e tempo de vida útil Cheese Dry fruits Packaging and shelf life