Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6195
Título: Safety of frozen vegetables: a case study on carrots
Autor: Gonçalves, Elsa M.
Abreu, Marta
Sol, Manuela
Fernandes, Isabel
Silva, Cristina L. M.
Palavras-chave: Shredded carrots
Freezing storage
Data: 2005
Editora: Instituto Superior Politécnico de Viseu - Escola Superior Agrária
Citação: GONÇAVES, Elsa M... [et al.] - Safety of frozen vegetables: a case study on carrots. In Encontro de Química dos Alimentos, 7, Viseu, Portugal, 13-16 Abril, 2005. 5 p. - Actas do7º Encontro de Química dos Alimentos. [S.l. : s.n., 2005]. 5 p.
Resumo: Consumers are confident in frozen foods, which is a consequence of proven safety and quality characteristics of the products. However, safety depends strongly on the quality of the raw materials, the hygienic conditions when handling both at industrial and home processing, and on the temperature conditions during the entire logistic chain. Bacteria survival depends upon a number of factors, such as type of microorganism, freezing process, rate of freezing, storage temperatures and freeze-thaw cycles. The goal of this work was to quantify the impact of the freezing operation per si and frozen storage, at two temperatures (-7º and –20 ºC), on total aerobes, yeast and moulds levels on shredded carrots (Daucus carrota L.). Results showed that, for both temperatures analyzed, the freezing operation itself had a significant effect (p<0,05) in reducing microbial counts, when compared with the initial levels. Storage temperature did not influence significantly mesophilic aerobic flora levels (p<0,05). However, yeasts counts in samples stored at –20ºC presented a gradual decline along the storage period, being significantly lower than samples at -7ºC, after 10 days of storage. Moulds were not detected in all analyzed samples.
Peer review: no
URI: http://hdl.handle.net/10400.14/6195
Aparece nas colecções:ESB - Artigos em Actas / Papers in proceedings

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