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Desenvolvimento de compet?ncias e habilidades no curso t?cnico em agroind?stria do IFES - Campus de Alegre: processamento de produtos fermentados tipo salame. / Development of skills and abilities in the Technical Course in Agribusiness at IFES - Campus Alegre: processing of a salami-type fermented meat product.Dardengo, Onofre 03 May 2010 (has links)
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Previous issue date: 2010-05-03 / A group of 10 vocational students of the Federal Institute of Education, Science and
Technology of Espirito Santo - IFES (Technical Course in Agribusiness) enrolled in the
Module of Meat Processing was the subject of this study on the development of
competences and skills in processing of salami-type sausages. The methodological
approach used was qualitative and quantitative action research. The qualitative
assessment was done by a preliminary diagnostic questionnaire applied before the
implementation of the experiment, and a final questionnaire applied after going through
the production steps, physico-chemical and microbiological analysis, and organoleptical
evaluation. The approach used included lectures and hands-on processing in pilot-plant.
The quantitative assessment was done through organoleptical evaluation of the
processed sausages (SB=beef-only sausage; SS = pork-only sausage; SO = mutton-only
sausage). The experimental model used for physico-chemical assessment was the
Completely Randomized Design, distributed in a factorial 3x6 scheme, (3 types of
sausage and 6 different evaluation time). The data of organoleptical evaluation was
submitted to variance analysis by single-element stimuli method for acid taste, and
hedonic scale for aroma, taste, overall assessment and purchase intention. The
comparison of student replies to initial and final questionnaires showed that the
approach was beneficial to knowledge acquisition by those involved on processing of
salami-type sausages; habilities were developed to make them competent, and the
combination of theory and practice was essential on constructing and reconstructing
knowledge.
The addition of starter culture to salami promoted the gradual downfall of pH to the 7th
day (and increase in titratable acidity) due to lactic acid accumulation, condition that is
basic to high quality products.
Moisture content varied as function of dehydration process and length of fermentation.
SB sausage scored higher in organoleptical analysis than others on taste acceptance. SB
and SO sausages did not differ in aroma scores and purchase intention, both scoring
higher than SS.
The global assessment no significant differences were observed on all sausage types
considered. On the frequency histogram analysis of scores, acceptability of SB and SO
were higher than SS in all variables. Addition of bovine and ovine meat to fermented
sausage of salami-type enhanced taste and aroma, and these were the product quality
factors that influenced most the overall acceptability and purchase behaviour / O presente estudo foi desenvolvido no Instituto Federal de Educa??o, Ci?ncia e
Tecnologia do Esp?rito Santo ? IFES, Campus de Alegre, apresentando como sujeitos da
pesquisa um grupo de 10 alunos da 2? s?rie, matriculados no M?dulo de Processamento
de Carne do Curso T?cnico em Agroind?stria. Teve por objetivo promover o
desenvolvimento de compet?ncias e habilidades nos alunos na produ??o de diferentes
tipos de salame. O procedimento metodol?gico adotado foi a pesquisa-a??o pela
abordagem qualitativa e quantitativa. A an?lise qualitativa foi avaliada utilizando-se
question?rio de diagn?stico preliminar - antes da implanta??o da pesquisa e question?rio
final ? ap?s a conclus?o das etapas de produ??o e participa??o na avalia??o sensorial,
an?lises f?sico-qu?micas e microbiol?gicas, por meio de aulas expositivas e posteriores
pr?ticas com o desenvolvimento dos produtos fermentados. J? na abordagem
quantitativa, foi utilizada a an?lise sensorial para verifica??o da aceita??o dos atributos
dos produtos embutidos (SB= salame de bovino; SS= salame de su?no e SO= salame de
ovino). O modelo experimental adotado para avalia??o f?sico-qu?mica dos salames foi
inteiramente casualizado (DIC), distribu?do em esquema fatorial 3 x 6, sendo tr?s os
tipos de salame e seis as ?pocas de avalia??o. Na avalia??o sensorial, os dados foram
submetidos ? an?lise de vari?ncia, pelo m?todo de est?mulo simples para sabor ?cido e
da escala hed?nica para aroma, sabor, avalia??o global e inten??o de compra. As
respostas dos alunos nos question?rios inicial e final permite concluir que a pesquisa
contribui para a aquisi??o de conhecimento dos envolvidos no processamento de
produtos embutidos tipo salame, em que foram desenvolvidas habilidades para torn?-los
competentes e que a jun??o entre teoria e pr?tica foi essencial para a constru??o e a
reconstru??o de saberes. A adi??o da cultura starter aos salames promoveu a queda
gradual do pH at? o s?timo dia devido a libera??o de ?cido l?ctico, condi??o
fundamental para a produ??o de produtos de alta qualidade. A acidez titul?vel dos
salames teve um aumento significativo at? o s?timo dia da fermenta??o, cujos valores
foram crescentes at? a matura??o. Os teores de umidade dos salames variaram em
fun??o do processo de desidrata??o e decresceram em fun??o do tempo fermenta??o. Na
an?lise sensorial o SB superou os demais para a aceita??o do sabor. N?o foram
observadas diferen?as significativas para aroma e inten??o de compra entre SB e SO,
que superaram SS. Na avalia??o global n?o foram observadas diferen?as significativas
entre os salames avaliados. Na an?lise dos histogramas de frequ?ncia de notas, a
aceitabilidade de SB e SO foi superior a de SS em todos os par?metros avaliados. A
adi??o de carne bovina e ovina ao salame tipo italiano exaltou o sabor e aroma, sendo
essas as propriedades que mais influenciaram na decis?o dos provadores na aceita??o
global e inten??o de compra dos produtos.
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