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Abstract(s)
A temperatura é um dos fatores com maior impacto na cadeia de produção e confeção de alimentos, devido à sua contribuição para a atividade e crescimento de microrganismos. A descongelação de alimentos torna-se, desta forma, um dos grandes problemas na restauração coletiva, devido aos riscos que lhe estão inerentes. De acordo com a bibliografia pesquisada, o processo de descongelação de alimentos deve ser realizado em ambiente refrigerado, ou seja, entre os 2ºC e os 5ºC, e durante o mínimo período de tempo possível, de forma a controlar processos indesejados, tais como o crescimento de microrganismos e a degradação alimentar. Este trabalho surgiu com o objetivo de perceber o impacto da descongelação à temperatura ambiente no crescimento e desenvolvimento de microrganismos e respetiva influência na degradação dos alimentos. Desta forma, avaliou-se a carga microbiana total e estudaram-se alguns microrganismos causadores de degradação: Enterobacteriaceae; Pseudomonas spp.; Bactérias do ácido láctico (BAL). Utilizaram-se amostras de carne e peixe, e avaliou-se o crescimento destes microrganismos nos produtos sujeitos a descongelação à temperatura ambiente (22ºC) em cinco tempos de amostragem: tempo zero, quatro horas, oito horas, doze horas e 24 horas. De acordo com os resultados obtidos, pode concluir-se que tanto as amostras de peixe, como as amostras de carne, 24 horas após descongelação à temperatura ambiente, apresentaram valores de microrganismos causadores de degradação acima dos valores recomendáveis. Nas amostras de carne, 24 horas sob as condições em estudo, os valores ultrapassaram os limites aceitáveis para Pseudomonas e Microrganismos totais, apresentando valores de 108 UFC/g. Já nas amostras de peixe, os valores recomendados foram ultrapassados para Enterobacteriaceae e BAL. Tal como sugerido pela bibliografia, a descongelação deve ser realizada a temperaturas de refrigeração, no entanto, de acordo com os resultados obtidos no estudo, até 12 horas a descongelar à temperatura ambiente, os produtos analisados encontram-se aceitáveis para o parâmetro da qualidade.
Temperature is one of the factors with highest impact in the food production and confection, due to its contribution to the activity and growth of microorganisms. Defrosting of edibles becomes one of the greatest problems of contract catering due to its inherent risks. According to the researched bibliography, food defrosting process should take place on a refrigerated environment, between 2ºC and 5ºC, and during the minimum possible time so undesirable processes can be controlled, as microorganism growth and food deterioration. This work emerged with the objective of understanding the impact of defrosting at environmental temperature in development and growth of microorganisms and its influence in food deterioration. To do this, the total microbial load was evaluated and some specific spoilage organisms: Enterobacteriaceae; Pseudomonas spp.; lactic acid bacteria (LAB) were studied. Samples of fish and meat were used, and the growth of this organisms on products submitted to defrosting was evaluated at environmental temperature (22ºC) in five different sample times: time zero, four hours, eight hours, twelve hours and twenty-four hours after defrosting. According to the obtained results, we can conclude that in both fish and meat samples, 24h after defrosting at environmental temperature, values of specific spoilage organisms above recommended were found. On the meat samples, there were levels above recommended of Pseudomonas spp and total microorganisms, with values of 108 UFC/g. For fish samples, the recommended values were exceeded for Enterobacteriaceae and LAB with values above acceptable. As suggested by bibliography, defrosting should be performed at refrigeration temperatures. Although accordingly to this study results until 12 hours of defrosting at environment temperature the analysed products were in between range of acceptable parameters of quality.
Temperature is one of the factors with highest impact in the food production and confection, due to its contribution to the activity and growth of microorganisms. Defrosting of edibles becomes one of the greatest problems of contract catering due to its inherent risks. According to the researched bibliography, food defrosting process should take place on a refrigerated environment, between 2ºC and 5ºC, and during the minimum possible time so undesirable processes can be controlled, as microorganism growth and food deterioration. This work emerged with the objective of understanding the impact of defrosting at environmental temperature in development and growth of microorganisms and its influence in food deterioration. To do this, the total microbial load was evaluated and some specific spoilage organisms: Enterobacteriaceae; Pseudomonas spp.; lactic acid bacteria (LAB) were studied. Samples of fish and meat were used, and the growth of this organisms on products submitted to defrosting was evaluated at environmental temperature (22ºC) in five different sample times: time zero, four hours, eight hours, twelve hours and twenty-four hours after defrosting. According to the obtained results, we can conclude that in both fish and meat samples, 24h after defrosting at environmental temperature, values of specific spoilage organisms above recommended were found. On the meat samples, there were levels above recommended of Pseudomonas spp and total microorganisms, with values of 108 UFC/g. For fish samples, the recommended values were exceeded for Enterobacteriaceae and LAB with values above acceptable. As suggested by bibliography, defrosting should be performed at refrigeration temperatures. Although accordingly to this study results until 12 hours of defrosting at environment temperature the analysed products were in between range of acceptable parameters of quality.
Description
Keywords
Descongelação Temperatura Tempo Microrganismos causadores de degradação Defrosting Temperature Time Specific spoilage organisms