The consumption of fermented goods has been related with outbreaks of foods intoxications, like these biogenic amines have been associated to the consummations of these products. The aims went to assess the potential of amines formation in dry fermented sausage added or not with starter and fiber, determination of amines formation in cooked salami added or not with organic acids. The dry fermented sausages were fabricated and cased in artificial collagen no eatable gut then, ripening under controlled conditions of temperature, moisture and air stream. The cooked salamis were added with organic acids (lactic and citric), cased in artificial collagen no eatable gut and cooked. The products were according to the microbiologic available legal patterns. The histamine reached amounts of 145,61; 93,38 and 130,10 mg·kg-1 and the tyramine reached amounts of 67,05; 70,28 and 71,87 mg·kg-1 for the dry fermented sausages treatments: control, starter and starter and fiber respectively. The histamine in the cooked salami treatments: control, lactic acid and citric acid reached amounts of 48,06; 55,37 and 49,16 mg·kg-1 and the tyramine reached amounts of 11,00; 11,06 and 11,35 mg·kg-1 respectively. There were no differences at the level tested (p<0,05). In conclude the starter did not avoid the amine formation, attributed to the polluting bacterium found already in the raw materials. The temperature and the organic acids did not influence in the final amounts of amines in the cooked salami. The taste assess was not influenced by the presence of amines. The addition of glucose and sucrose avoided larger amines amounts in the fermented salami and the wheat fiber did not interfere in the metabolism of the microorganisms. / O consumo de alimentos fermentados tem sido relacionado com surtos de intoxicações alimentares e as aminas biogênicas são associadas ao consumo destes produtos. Os objetivos foram avaliar o potencial de formação de aminas em salame tipo Italiano, adicionado ou não, de cultura starter e fibra; determinar a formação de aminas no salame cozido, adicionado ou não de ácidos orgânicos. Os salames foram elaborados e embutidos em tripa artificial de colágeno não comestível. Maturados sob condições de temperatura, umidade e velocidade do ar controlados. Na fabricação do salame cozido, foram adicionados ácidos orgânicos (láctico e cítrico), embutidos em tripa artificial de colágeno não comestível e as peças cozidas. Os produtos se apresentaram conforme os padrões microbiológicos vigentes. A histamina alcançou valores de 145,61; 93,38 e 130,10 mg·kg-1 e a tiramina valores de 67,05; 70,28 e 71,87 mg·kg-1 para os tratamentos do salame controle, starter e starter e fibra respectivamente. A histamina alcançou valores de 48,06; 55,37 e 49,16 mg·kg-1 e a tiramina valores de 11,00; 11,06 e 11,35 mg·kg-1 para os tratamentos do salame cozido controle, ácido láctico e ácido cítrico respectivamente. Não houve diferenças ao nível testado (p<0,05). Conclui-se que o starter comercial não evitou a formação de aminas, atribuída às bactérias contaminantes encontradas já nas matérias-primas. A temperatura e os ácidos orgânicos não influenciaram nos níveis finais de aminas no salame cozido. A análise sensorial não foi influenciada pela presença das aminas. A adição de glicose e sacarose evitou maiores acúmulos de aminas no salame fermentado e a fibra de trigo não interferiu no metabolismo dos microrganismos.

A carne de frango apresenta vários problemas no processamento e conservação, sendo a oxidação lipídica um dos principais fatores limitantes da qualidade e aceitabilidade comercial deste produto. A indústria de alimentos busca desenvolver novas formulações que visem melhorar a qualidade e, principalmente, a segurança dos produtos alimentícios. Neste sentido, o uso de antioxidantes de fontes naturais, como os extratos de semente e casca de uva, mostra-se como uma alternativa segura e saudável para o processamento de carne de frango. O objetivo desse estudo foi caracterizar quimicamente extratos de semente e casca de uva das variedades Isabel e Niágara (Vitis labrusca) e determinar a atividade antioxidante e o efeito destes extratos sobre a estabilidade oxidativa e a qualidade da carne de frango processada e armazenada sob refrigeração (4±1ºC), em dois tipos de embalagem (aeróbica e a vácuo). Os compostos fenólicos dos extratos foram quantificados e a identificação feita pelo método da cromatografia líquida de alta eficiência (CLAE). A atividade antioxidante foi determinada pelo método do seqüestro do radical DPPH e pelo método da inibição da peroxidação lipídica. Primeiramente, carnes de frango processadas, contendo diferentes concentrações dos extratos (10, 20, 40 e 60 mg compostos fenólicos totais (CFT)) foram avaliadas em relação à estabilidade oxidativa. Posteriormente, as concentrações 40 e 60 mg CFT foram testadas, em embalagem aeróbica e a vácuo, sob refrigeração, por um período de 14 dias, sendo avaliadas a estabilidade oxidativa e a qualidade da carne. Os extratos de semente e casa de uva da variedade Niágara apresentaram os maiores teores de compostos fenólicos em relação os da variedade Isabel, sendo que pela técnica de CLAE foi possível identificar e quantificar os flavonóides catequina e epicatequina. Esses extratos apresentaram alta atividade antioxidante in vitro, sendo esta atividade atribuída à presença de compostos fenólicos. Os extratos de semente e casca de uva das variedades Isabel e Niágara (Vitis labrusca) demonstraram resultados satisfatórios quanto à estabilidade oxidativa, e quando aplicados nas concentrações de 40 a 60 mg CFT apresentaram resultados semelhantes ao antioxidante sintético BHT. A eficiência dos extratos de semente e casca de uva foi altamente dependente da concentração utilizada. A adição dos extratos de uva combinado com a embalagem a vácuo demonstrou ser uma boa técnica para aumentar a estabilidade lipídica na carne de frango cozida sob refrigeração, a 4±1ºC, num prazo de armazenamento de 14 dias. / Poultry meat has serious problems regarding processing and conservation. The lipid oxidation is one of the main factors limiting the quality and commercial acceptance of meat. The food industry has been trying to develop new formulations in order to improve the quality, and mainly, the safety of food products. Therefore, the use of natural antioxidants, such as grape seed and peel extracts, can be a safe and healthy alternative to poultry meat processing. The aim of this study was to chemically characterize grape seed and peel extracts from Isabel and Niagara varieties (Vitis labrusca) and to assess antioxidant activity and effect of these extracts on the quality and oxidative stability of processed and cold stored (4±1ºC) poultry meat, into two package types (aerobic and vacuum packaging). After quantified, the phenolic compounds found in the extracts were identified by the high-performance liquid chromatography (HPLC) method. The antioxidant activity was determined by the free radical scavenging activity on the DPPH method and by the linoleic acid peroxidation method. In a first essay, processed poultry meat, treated with different extracts concentrations (10, 20, 40 and 60 mg of total phenolic compounds (CFT)) were evaluated in relation to the oxidative stability. In sequence, the 40 and 60 mg CFT concentration extracts were tested over processed and cold stored poultry meat, packaged under aerobic and vacuum conditions, during 14 days; the poultry meat was then evaluated with regard to quality and oxidative stability. Due to the presence of catechins and epicatechin flavonoids, extracts from both grape varieties exhibited high in vitro activity. However, Niagara variety extract showed higher values of CFT when compared to Isabel variety. When applied to poultry meat, the grape seed and peel extracts from both varieties exhibited satisfactory results in relation to oxidative stability. Moreover, when applied with concentrations of 40 and 60 mg CFT, these extracts showed results similar to the ones found with BHT synthetic antioxidant. The grape extract efficiency showed high dependence of extract concentration. The addition of grape extracts combined with a vacuum package can be considered a good technique to raise lipid stability in cooked and cold stored (4±1ºC) poultry meat, until 14 days of storage.

本文試圖從歷時化的角度，說明清代番人分類體制形成的過程及對地方社會熟番社的作用。在康熙朝，官方的番社分類系統──「野番、土番」，是在賦稅認知下展開，並不具有文明化的概念；至康熙末年，對番人的分類稱謂才從「野番、土番」轉變至「生番、熟番」。此分類體系，至雍正朝逐漸產生變化。雍正3年（1725）生番歸化潮的終止，讓官員面臨如何在原本的「生、熟」分類體系中，安排界外納餉番社的問題，而在原分類中增添「歸化生番」類型。 進入乾隆朝以後，乾隆皇帝基於「國家統馭體制」（生、化在外，熟番在內），不願歸化生番移入界內，強制性地閉鎖番人之間身分屬性的流動。伴隨實體番界的強化，官員們開始以「番界內外」、「納稅與否」為標準區別番人，並將分類化約成「界內熟番、界外生番」，模糊了的化番角色。為了確立熟番類屬，官方開始制定一系列相應的熟番政策，形成所謂「熟番身分制」，且賦予番社行政性的「熟番特徵」。值得注意的是，乾隆朝的一系列熟番政策，表面看來似有規範個人身分的傾向，實際上仍以「番社」作為區別的單位，甚至在隘、屯等制度執行上，其員額與租額分配是以番社為單位，無形中強化了番社對番人的支配。 身分制的落實，維繫地方社會「熟番」與「漢民」的群體界線，也影響兩者互動的關係。在岸裡社群對於「水利、山林與土地」控制的例子可知，身分制的作用在不同時空環境下，皆有不同程度影響的展現。其中影響甚深之處，反是王朝支配權力薄弱的「番界邊區」。無論是山產交易或界外埔地的控制，熟番們皆利用身分制的保護，具有能動性進行策略選擇，甚至與他者競爭。不過，熟番社所競逐的利益，並未能雨露均霑，在部落階層化的前提下，大多數的利益集中在部落上層菁英手中。這也這也埋下19世紀熟番遷徙與身分轉換的誘因。 19世紀前期，熟番身分制發生轉變，隨著熟番遷徙、帝國版圖擴張，官方再度重啟「番人身分轉換」機制，提供生番、化番轉為熟番的可能性。進入光緒朝後，番人分類體制鬆動變得更加劇烈。在「番人教化觀」與「普天之下皆是赤民」的雙重概念前提下，沈葆楨等官員們主導的番政變革，將目光轉向山地的「生番」，並開始刻意讓原本清晰的番人類屬趨於混同。作為行政分類的「熟番」類屬，也正式消失於官方的番人分類框架。與之同時，成為「熟番」的部落開始經歷劇烈變動，岸裡社熟番為了生存，分別採取遷徙、隱匿身分於當地社會或改信基督教信仰等不同的生存策略。 然而，官方制定的「熟番、漢民」的人群類屬，僅停留在制度層面，未成為地方人群區分彼此的稱謂。熟番只有在面臨官方行政事務或區分生番族群時，行政性「熟」的特質才發揮作用。地方人群邊界的劃分，主要是來自族群性「番、人」之別。這樣的區別，並未受熟番身分制取消的影響，而依然維繫至改朝換代。終清一代維繫「番、人」這條隱形界線的機制，卻是熟番身分制與熟番族群性交互作用使然。因此，熟番社也以行政性「熟番特徵」、族群性「番人傳統」兩組符號，形塑我群邊界。 總結來說，本文認為所謂的「熟番身分」，不是帝國對番人文化表徵的分類觀，而是治理臺灣地方社會的統治制度。清官員將行政性的「熟」與族群性的「番」連結，符合熟特徵的人群，自然納入熟番的範疇。於此清廷治理下的「熟」番社不再具有血緣上的意義，人群藉由婚姻、收繼等關係進入番社，成為帝國統治下的熟番。身分制的落實，也讓熟番社更具有能動性的選擇與他者互動的策略，甚至與之競逐。一直到19世紀末因相應制度的崩解，才逐漸加速熟番身分符號的改變；番人從番社解析出來，開始走向一個由「番到人」的道路。 / The article try to use the historical approach to illustrate the process of the formation of the classification system of Fan aboriginals in Qing Dynasty and the influence on the Shu Fan（cooked aborigines） tribe in local society. The official way to separate Taiwan aboriginal as “Ye Fan”, “Tu Fan” was based on the tax payment in Kang Xi dynasty，but it transferred to “Sheng fan（raw aborigines）” , “Shu Fan（cooked aborigines）”in late of Kang Xi dynasty. The officer added the new type: “ naturalized Sheng fan” todescribe the Shu fan（cooked aborigines）who lives beyond the boundary but still pay tax after the end of the Sheng fan naturalization in Yong Zheng dynasty. Because of the “State - controlled system”, Emperor Qian Long wouldn’t move the naturalized Sheng fan into the boundary and locked the Fan’s identity compulsively.With the strengthen of the Aboriginal Boundary, the officer start to use “boundary” or “tax payment” as a standard to separate the Fan and reduce the category to Shu Fan inside the border or Sheng Fan outside the border. Then the officer used lots of systems for distinguish the type of Shu Fan to build the Shu Fan identity to shape of the administrative characteristics of the Shu fan tribe.This administrative identity system is based on tribe, not on individual person.However, the Shu Fan identity system collapsed slowly because the transferred of official system in 19th Century. Finally, Shu Fan , as an official administrative category, disappeared in the official document in late of 19th Century. The implement of identity system in middle of 18th Century maintained the ethnic border of Shu Fan and Han at local society, it also affected the way they communicated with each other. As an example: The An-li tribe try to control the waterpower, mountain and land, displayed the identity system had different influences in different situations.At the same time, Shu fan tribe began to experience dramatic changes, In order to Survive, the An-li tribe adopted different strategies such as migration, concealment in the local community, or conversion to Christian faith. However, the category of Shu Fan and Han from official position only stay at the administrative system level, it didn't become the way for local people to distinguish each other.Shu, as an administrative characteristic, just used at facing the official administrative work or separated Sheng Fan from themselves for Shu Fan. Fan and Han, as an ethnic characteristic, is the main way to distinct crowd at local.This kind of distinction did not affect by the abolishment of Shu Fan identity system, it still existed although the empire was replaced by a new one. The reason of this invisible border can be maintained in the whole Qing Dynasty is based on the Shu Fan’s interaction between the identity system and ethnicity.So, the tribe also used the Shu Fan as an administrative characteristic and aboriginal as an ethnic characteristic to build their ethnic border. In conclusion, what we talk about Shu fan（cooked aborigines） identity in Qing dynasty is not about the category of culture characteristic, is about the system to manage local society in Taiwan. The Qing officers combined the Shu of administrative characteristic and Fan of ethnic characteristic, the crowd who meets the characteristic of Shu would be classified as Shu Fan. So the Shu Fan tribe no longer had meaning of consanguinity in Qing dynasty, people become to Shu Fan by marriage or inherit into tribe. The implement of identity system made Shu Fan had more agency selection and strategy to communicate with others. The collapse of system make the symbol of identity change faster, Fan aboriginals was distilled from tribe and become to Han .

Made available in DSpace on 2014-07-29T15:07:47Z (GMT). No. of bitstreams: 1 Dissertacao_Alessandra_Cesar.pdf: 697265 bytes, checksum: 10184ff73bda2eae43f740e932f05ea9 (MD5) Previous issue date: 2008-12-12 / Listeria monocytogenes is a gram-positive bacterium, anaerobic facultative, that grows under refrigerator temperature and it can cause listeriosis in human and animals. It is widely distributed in the environment and it has been isolated from food of animal and vegetal origin that was associated to outbreaks of high lethality in many coutries. Thus, this bacterium represents an important pathogen to the public health. Ready-to-eat products, like cooked stuffed food, within them, frankfurters are associated to human listeriosis in many countries. Taking into consideration the importance of the subject and the need of data about it, the occurrence of Listeria spp. and L. monocytogenes in industrial plants, in meat raw materials, in slurry and frankfurters was investigated. Theses samples were harvest in this two production plants with FIS; in one of them GMP, HACCP and SOP were implemented. The results of the microbiological analysis were submitted to the program @Risk to obtain the danger analysis; the mean values results showed that 7 to 9% of the frankfurters in the market may have L. monocytogenes. After serological typification, performed by Oswaldo Cruz Institute, 88 strains of L. monocytogenes were obtained from 106 samples; among them, 76 were harvest in the industrial plants that participate in the experiment, during a day shift production and 30 were harvest in the market. In serological typification, 95% of these strains were classified as serotypes 4b, 1/2a and 1/2b. Impressions about the behavior of the population that consumes frankfurters in the matters of storage proceedings and the pattern of consumption were obtained by the application of 500 questionnaires at random. The results of these questionnaires showed that the presence of the pathogenic serotypes of L. monocytogenes in meat raw materials, as well in frankfurters commercialized by heaps, and purchased like this by about 75% of the consumers interviewed, may represent a danger to the susceptible population, especially when considering the fact of 40% of the consumers said that they eat the frankfurters directly from the package, without cooking them. Besides the consumption practices, as unknown risk factors of the presence of L. monocytogenes found in frankfurters consumed in the country, we also have lack of epidemiological data, absence of patterns as well the deficient information given to the consumer associated to the incipient relation between federal regulatory agencies and the people / Listeria monocytogenes é uma bactéria Gram-positiva, anaeróbia facultativa, que se multiplica sob temperatura de refrigeração e pode causar listeriose em humanos e outros animais. Amplamente distribuída no ambiente, tem sido isolada de alimentos de origem animal e vegetal associados a surtos de elevada letalidade em diversos países, representando, portanto um patógeno importante para a saúde pública. Produtos prontos para consumo, como embutidos cozidos, entre os quais as salsichas, estão associadas à listeriose humana em alguns países. Considerando a relevância do tema e a necessidade de dados, analisou-se a ocorrência de Listeria spp. e L. monocytogenes no ambiente industrial, nas matérias-primas cárneas, emulsões e em salsichas produzidas nesses dois estabelecimentos com SIF, sendo que em um deles as ferramentas de autocontrole estavam implantadas. Os resultados das análises microbiológicas submetidos a análise de perigos, utilizando o programa @Risk, apresenta valores médios de que 7 a 9% das salsichas destinadas ao consumo possam conter L. monocytogenes. Na sorotipificação, realizada no Instituto Oswaldo Cruz, obteve-se 88 isolados de L. monocytogenes a partir de 106 amostras, sendo 76 colhidas durante um turno de produção diurno nas indústrias que participaram do experimento e 30 no varejo, sendo 95% dos sorotipos patogênicos 4b, 1/2a e 1/2b. Noções acerca do comportamento da população consumidora de salsichas quanto aos procedimentos de estocagem e as formas de consumo praticadas foram obtidas por meio da aplicação de 500 questionários de forma aleatória, demonstrando que a presença de sorotipos patogênicos de L. monocytogenes nas matérias-primas cárneas, bem como em salsichas comercializadas a granel, adquiridas nessa apresentação por cerca de 75% dos entrevistados, oferece riscos à população susceptível, especialmente relacionando-se aos fatos de que cerca de 40% dos consumidores admitem consumir salsichas diretamente da embalagem, sem antes submetê-las ao calor. Além das práticas de consumo, como fatores do risco desconhecido da presença de L. monocytogenes em salsichas consumidas no país, ressalta-se a escassez de dados epidemiológicos, a ausência de padrãos, bem como a falta de informação ao consumidor, associada a relação incipiente entre órgãos regulamentadores e cidadãos

Le nitrite est un ingrédient essentiel à la fabrication du jambon cuit, pourtant les risques sanitaires dont il est accusé remettent en question son utilisation. L’emploi de cet unique additif permet de remplir de nombreuses fonctions comme la protection antioxydante et antimicrobienne mais aussi le développement de la couleur et de l’arôme. C’est sur cette dernière fonction que ce travail de thèse s’est focalisé avec pour objectif la suppression du nitrite dans la fabrication du jambon cuit. La mise en œuvre de plusieurs techniques complémentaires de chromatographie en phase gazeuse couplées à l’olfactométrie a permis dans une première partie d’identifier le 2-methyl-3-furanthiol, 2-methyl-3-(methyldithio)furan, et le bis(2-methyl-3-furyl)disulfide comme les molécules soufrées responsables de l’arôme du jambon cuit. Il est apparu qu’en l’absence de nitrite et par conséquent en absence de protection antioxydante, les composés odorants issus de l’oxydation sont produits massivement et ont tendance à perturber l’arôme global du jambon cuit. Afin de restaurer l’arôme en l’absence de nitrite, l’étude a été organisée selon 2 axes : le premier visant à favoriser la production des molécules soufrées clés de l’arôme et le second visant à limiter la formation des composés d’oxydation perturbateurs de l’arôme grâce à l’utilisation d’antioxydants naturels. Les recherches ont été conduites sur des mini-jambons cuits modèles. La thiamine a été identifiée comme précurseur majoritaire du 2-methyl-3-furanthiol, du 2-methyl-3-(methyldithio)furan, et du bis(2-methyl-3-furyl)disulfide dans les conditions de fabrication du jambon cuit et des extraits d’acérola, de canneberge, d’oignon et de thé ont été sélectionnés pour leurs propriétés antioxydantes. L’évaluation en parallèle de l’oxydation et de l’arôme a montré que ces quatre extraits utilisés en mélange permettaient, non seulement d’égaler les performances antioxydantes du nitrite, mais aussi de rehausser la note aromatique « jambon cuit » par rapport à la formulation non nitritée de référence. L’association de la thiamine et des extraits végétaux a finalement permis de réaliser des jambons non nitrités qui, en termes d’arôme et d’oxydation, se rapprochent fortement d’un jambon nitrité. Les formulations réalisées constituent donc une première piste satisfaisante pour répondre à la problématique de la suppression du nitrite dans le jambon cuit. La protection antimicrobienne des nouvelles formulations doit être validée et la restauration de la couleur rose du jambon demeure une problématique organoleptique. / Sodium nitrite is an essential ingredient in the cooked ham production process, yet its use is under challenge due to food safety concerns. Sodium nitrite is a multifunctional additive used for its ability to act on several fronts—from inhibiting oxidation and preventing microbial growth to giving desirable colour and aroma. This study focused on the aroma function under a wider objective to reduce nitrite use in cooked ham processing. Using several complementary methods with gas chromatography–olfactometry, we first identified 2- methyl-3-furanthiol, 2-methyl-3-(methyldithio)furan and bis(2-methyl-3-furyl)disulfide as the odour- active sulphur-compounds responsible for cooked ham flavour. It emerged that in the absence of nitrite—and therefore the absence of inhibited oxidation—the massive formation of an array of odour-active compounds produced by oxidative breakdown tended to disrupt the overall aroma of the final cooked ham. Next, in an effort to restore this aroma in the absence of nitrite, the study was organized into two strands, where the first strand aimed to promote the production of key aroma-active sulphur-compounds while the second strand aimed to minimize the formation of aroma-disruptive oxidation compounds by using natural antioxidants. This research was led on model cooked mini-hams. We identified thiamine as the major precursor of 2-methyl-3-furanthiol, 2-methyl-3-(methyldithio)furan and bis(2-methyl-3-furyl)disulfide under cooked ham production conditions, and we selected acerola, cranberry, onion and tea extracts as natural antioxidants. The coupled evaluations of oxidation and aroma showed that the formulated mixture of these four extracts not only equalled the antioxidant performances of added sodium nitrite but also lifted the “cooked ham” head note compared to the reference no-added-nitrite formulation. The association of thiamine and vegetal extracts ultimately made it possible to produce no-added-nitrite hams that, in terms of aroma and oxidation levels, proved almost identical to nitrite-added ham. The engineered formulations thus offer a good research track to suppress the sodium nitrite in cooked ham. The problem of how to restore the distinctive pink colour of cooked ham is an issue that remains to be resolved, and the ability of these new formulations to inhibit microbial growth needs to be validated.