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Abstract(s)
Tempo de vida útil é o período de tempo durante o qual o alimento conserva todas as suas características, previamente definidas e adequadas ao seu modo de consumo do ponto de vista da segurança e da qualidade. Assim, o propósito deste trabalho focou-se na determinação do tempo de vida de produtos de pastelaria refrigerados e congelados na empresa Artiframi e consequente determinação de qual o método de conservação mais favorável no que toca a tempo de vida mais longo. Os produtos estudados foram bolos embalados em frasco de vidro, a maioria em camadas, com diferentes recheios, em doses individuais. Antes da determinação do tempo de vida, procedeu-se ao desenvolvimento do fluxograma e respetiva análises de perigos. De seguida, efetuaram-se análises físico-químicas a cada um dos componentes dos bolos, mais especificamente a atividade de água e pH. Com estes valores determinados, utilizou-se a plataforma ComBase para utilizar a microbiologia preditiva e aferir quanto à possibilidade de crescimento microbiano nos componentes. Após esta previsão realizaram-se análises microbiológicas a microrganismos totais e a Enterobacteriaceaes aos bolos refrigerados para comprovar os resultados obtidos com a microbiologia preditiva. Como se trata de produtos de pastelaria, as características sensoriais são de grande importância e, por isto realizaram-se análises sensoriais, com recurso à escala hedónica, aos bolos refrigerados durante 7 dias e aos congelados durante 90 dias. A análise dos resultados foi efetuada com recurso à plataforma DATAtab e à ANOVA de medidas repetidas. Determinou-se que a congelação seria a melhor opção para a grande maioria dos bolos, exceto para o bolo de chocolate com framboesa que apresentou melhor resultados com armazenamento refrigerado durante 3 dias e o bolo de crumble de maçã ao qual é sugerido fazer uma mudança de processo produtivo e/ou ingredientes devido à baixa avaliação sensorial, mesmo no dia de produção.
Shelf life is the period of time during which the food retains all its characteristics, previously defined and suitable for the way it is consumed from the point of view of safety and quality. Thus, the purpose of this work focused on the determination of the shelf life of refrigerated and frozen bakery products in the company Artiframi and consequent determination of which is the most favorable conservation method in terms of longer shelf life. The products studied were cakes packaged in glass jars, most in layers, with different filings, in individual doses. Before determining the lifetime, the flowchart and respective hazard analysis were developed. Then, physicochemical analyzes were performed on each of the cake components, more specifically the water activity and pH. With these values determined, the ComBase platform was used to use predictive microbiology and assess the possibility of microbial growth in the components. After this prediction, microbiological analyzes were carried out on total microorganisms and Enterobacteriaceaes on refrigerated cakes to prove the results obtained with the predictive microbiology. As these are pastry products, sensory characteristics are of great importance and, for this reason, sensory analyzes were carried out, using the hedonic scale, on cakes refrigerated for 7 days and frozen for 90 days. Results were analyzed using the DATAtab platform and ANOVA with repeated measures. It was determined that freezing would be the best option for the vast majority of cakes, except for the raspberry chocolate cake which showed better results with refrigerated storage for 3 days and the apple crumble cake to which it is suggested to make a change of production process and/or ingredients due to low sensory evaluation, even on the day of production.
Shelf life is the period of time during which the food retains all its characteristics, previously defined and suitable for the way it is consumed from the point of view of safety and quality. Thus, the purpose of this work focused on the determination of the shelf life of refrigerated and frozen bakery products in the company Artiframi and consequent determination of which is the most favorable conservation method in terms of longer shelf life. The products studied were cakes packaged in glass jars, most in layers, with different filings, in individual doses. Before determining the lifetime, the flowchart and respective hazard analysis were developed. Then, physicochemical analyzes were performed on each of the cake components, more specifically the water activity and pH. With these values determined, the ComBase platform was used to use predictive microbiology and assess the possibility of microbial growth in the components. After this prediction, microbiological analyzes were carried out on total microorganisms and Enterobacteriaceaes on refrigerated cakes to prove the results obtained with the predictive microbiology. As these are pastry products, sensory characteristics are of great importance and, for this reason, sensory analyzes were carried out, using the hedonic scale, on cakes refrigerated for 7 days and frozen for 90 days. Results were analyzed using the DATAtab platform and ANOVA with repeated measures. It was determined that freezing would be the best option for the vast majority of cakes, except for the raspberry chocolate cake which showed better results with refrigerated storage for 3 days and the apple crumble cake to which it is suggested to make a change of production process and/or ingredients due to low sensory evaluation, even on the day of production.
Description
Keywords
Tempo de vida útil Produtos de pastelaria Qualidade organolética Controlo de qualidade Segurança alimentar Shelf-life Pastry products Organoleptic quality Quality control Food safety