Para-hydroxybenzyl isothiocyanate (p-HBIT) formed in yellow mustard following hydrolysis of the glucosinolate, sinalbin, is a natural antimicrobial agent. p-HBIT is not dependably available commercially, and a small amount was synthesized for use in beaker sausage fermentations. For these trials stabilized p-HBIT was used in dry sausage meat batter to reduce the viability of inoculated Escherichia coli O157:H7. A >4 log CFU/g reduction of E. coli O157:H7 was achieved in the beaker sausage containing p-HBIT. For sensory evaluation of fermented sausages containing ≤ 4% (w/w) yellow mustard powder, consumer preference tests were done. Deodorized (deheated) yellow mustard was added at 1,2,3 and 4% (w/w) to dry-fermented sausage and it was found that 3% and 4% mustard negatively affected the flavour, texture and overall acceptability of the fermented sausage. Dry-fermented sausage containing 1% and 2% mustard had a slight change in flavour, texture and overall acceptability.

Para-hydroxybenzyl isothiocyanate (p-HBIT) formed in yellow mustard following hydrolysis of the glucosinolate, sinalbin, is a natural antimicrobial agent. p-HBIT is not dependably available commercially, and a small amount was synthesized for use in beaker sausage fermentations. For these trials stabilized p-HBIT was used in dry sausage meat batter to reduce the viability of inoculated Escherichia coli O157:H7. A >4 log CFU/g reduction of E. coli O157:H7 was achieved in the beaker sausage containing p-HBIT. For sensory evaluation of fermented sausages containing ≤ 4% (w/w) yellow mustard powder, consumer preference tests were done. Deodorized (deheated) yellow mustard was added at 1,2,3 and 4% (w/w) to dry-fermented sausage and it was found that 3% and 4% mustard negatively affected the flavour, texture and overall acceptability of the fermented sausage. Dry-fermented sausage containing 1% and 2% mustard had a slight change in flavour, texture and overall acceptability.

E. coli O157:H7 has been found to survive in dry sausages and cause disease. Isothiocyanates have been studied for their capacity to eliminate pathogens from foods and are attractive from the consumer perspective because of their natural origin. There is a need to better understand how isothiocyanates kill microorganisms and their behaviour in food matrices. It was found that glutathione and cysteine naturally present in meat can react with AIT, forming a conjugate with no or low bactericidal activity against an E. coli O157:H7. In addition, AIT presented higher anti-E. coli activity at lower pH values; therefore, it should be more efficient in acid foods. AIT was also found to inhibit the activity of thioredoxin reductase and acetate kinase; hence, enzymatic inhibition may represent a way in which AIT kills E. coli O157:H7. Mustard powder is used as a spice (active myrosinase) and/or binder (inactive myrosinase) in meat products. Both of these powders killed E. coli O157:H7 in dry fermented sausage. This was not expected since the powder lacking myrosinase is not able to produce isothiocyanates. Starter cultures and E. coli were found to consume significant amounts of glucosinolates. Pediococcus pentosaceus UM 121P and Staphylococcus carnosus UM 123M (higher myrosinase-like activity) were compared against P. pentosaceus UM 116P + S. carnosus UM 109M for their ability in reducing E. coli viability in dry sausage. Sausage batches containing powders of hot mustard, cold mustard, autoclaved mustard and no powder were prepared. Both pairs of starters yielded similar results. Reduction >5 log CFU/g of E. coli O157:H7 occurred after 31 d for hot powder and 38 d for cold powder; there was no reduction in the control. E. coli O157:H7 itself has greater effect on glucosinolate degradation than either pair of starters, which may be more important in determining its survival. Autoclaved powder caused >5 log CFU/g reduction after 18 d. This may be the result of synergistic/additive interaction among E. coli O157:H7 myrosinase-like activity, the presence of newly formed/released antimicrobials in the autoclaved powder and the multiple hurdles present in the dry sausage. Autoclaved mustard powder has potential as a novel food ingredient for the meat industry.

Yellow and oriental mustards deodorized by a laboratory autoclave method have been shown to reduce the number of E. coli O157:H7 greater than the mandatory 5 log CFU/g during sausage manufacture. However, E. coli O157:H7 was inconsistently controlled by different deodorized mustards. The antimicrobial action of mustard results from the conversion of naturally present glucosinolates into inhibitory isothiocyanates by plant myrosinase in untreated hot mustard and by bacterial myrosinase-like activity when present in thermally-treated (deodorized) mustard. Variable results with deodorized mustards suggested that plant myrosinase might not have been completely inactivated during laboratory thermal treatment using the autoclave. Results obtained showed that when a 2 cm thick layer of mustard was used during autoclave treatment, plant myrosinase activity periodically remained. However, the completely deodorized mustard failed to reduce bacterial viability as effectively as yellow mustard containing residual or slight amount of myrosinase. As a result, a small amount of myrosinase activity was highly likely contribute to the overall antimicrobial activity of deodorized mustard against E. coli O157:H7 in dry sausage.

E. coli O157:H7 has been found to survive in dry sausages and cause disease. Isothiocyanates have been studied for their capacity to eliminate pathogens from foods and are attractive from the consumer perspective because of their natural origin. There is a need to better understand how isothiocyanates kill microorganisms and their behaviour in food matrices. It was found that glutathione and cysteine naturally present in meat can react with AIT, forming a conjugate with no or low bactericidal activity against an E. coli O157:H7. In addition, AIT presented higher anti-E. coli activity at lower pH values; therefore, it should be more efficient in acid foods. AIT was also found to inhibit the activity of thioredoxin reductase and acetate kinase; hence, enzymatic inhibition may represent a way in which AIT kills E. coli O157:H7. Mustard powder is used as a spice (active myrosinase) and/or binder (inactive myrosinase) in meat products. Both of these powders killed E. coli O157:H7 in dry fermented sausage. This was not expected since the powder lacking myrosinase is not able to produce isothiocyanates. Starter cultures and E. coli were found to consume significant amounts of glucosinolates. Pediococcus pentosaceus UM 121P and Staphylococcus carnosus UM 123M (higher myrosinase-like activity) were compared against P. pentosaceus UM 116P + S. carnosus UM 109M for their ability in reducing E. coli viability in dry sausage. Sausage batches containing powders of hot mustard, cold mustard, autoclaved mustard and no powder were prepared. Both pairs of starters yielded similar results. Reduction >5 log CFU/g of E. coli O157:H7 occurred after 31 d for hot powder and 38 d for cold powder; there was no reduction in the control. E. coli O157:H7 itself has greater effect on glucosinolate degradation than either pair of starters, which may be more important in determining its survival. Autoclaved powder caused >5 log CFU/g reduction after 18 d. This may be the result of synergistic/additive interaction among E. coli O157:H7 myrosinase-like activity, the presence of newly formed/released antimicrobials in the autoclaved powder and the multiple hurdles present in the dry sausage. Autoclaved mustard powder has potential as a novel food ingredient for the meat industry.

Orientadores: Maria Aparecida Azevedo Pereira da Silva, Maria Regina Bueno Franco / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-11T06:51:20Z (GMT). No. of bitstreams: 1 Wagner_Roger_D.pdf: 16615627 bytes, checksum: b068e5da383032c870abd8ff386a4d07 (MD5) Previous issue date: 2007 / Resumo: Os salames são produtos cárneos fermentados e desidratados/maturados apreciados mundialmente e possuem características sensoriais peculiares, principalmente envolvendo o aroma e sabor. No Brasil este produto tem conquistado sucessivos recordes em faturamento no mercado interno, registrando R$ 265,3 milhões em vendas no ano 2005. Apesar de sua importância econômica, poucos estudos envolveram o perfil de voláteis do produto brasileiro e, nenhum deles avaliou a importância odorífera dos compostos voláteis. Assim, os objetivos do presente estudo foram: otimizar as condições de isolamento dos voláteis de salame para duas técnicas diferentes, headspace dinâmico (HD) e microextração em fase sólida (SPME); a partir destes métodos, caracterizar quantitativamente (CG-DIC) e identificar (CG-EM) os voláteis das amostras de salame brasileiro; determinar o impacto odorífero dos compostos voláteis (CV) presentes na amostra mais aceita pelos consumidores, por duas técnicas de CGO, OSME e Freqüência de detecção dos odores; determinar através da ADQ, o Perfil Sensorial dos salames e verificar a aceitação destes por consumidores potenciais; e por fim, correlacionar as medidas instrumentais com as sensoriais por métodos estatísticos multivariados. Foram analisadas seis amostras de salames brasileiros de dois tipos -Italiano (SI-1, 2 e 3) e Milano (SM-1, 2 e 3)- produzidos por três grandes fabricantes. As condições ótimas de isolamento obtidas com o auxílio da metodologia de superfície de resposta para o método de HD corresponderam à 3h e 26¿ de captura a 40°C, enquanto que para o de SPME, foram 45 minutos de extração a 50°C. A representatividade do aroma original da amostra de salame obtido nas condições otimizadas por SPME (7,2) foi superior à alcançada pelo método de HD (6,4). No entanto, ambos os métodos foram eficientes para discriminar as amostras de salame através da composição de voláteis, apesar dos diferentes perfis cromatográficos. Nos dois casos, os resultados da Análise de Componentes Principais (ACP) revelaram que as amostras dos fabricantes 1 e 2 foram caracterizadas por compostos provindos principalmente da oxidação de lipídeos, da atividade proteolítica e da fermentação de carboidratos (aldeídos, ésteres, álcoois e cetonas alifáticas), enquanto que as amostras do fabricante 3 apresentaram áreas maiores dos compostos com o grupo funcional fenol e de algumas cetonas cíclicas. Adicionalmente, os salames SI-2, SM-2 e SI-3 distinguiram-se das amostras SI-1, SM-1 e SM-3, pela maior quantidade de terpenos, o que sugere um maior grau de condimentação para aquelas amostras. As análises realizadas por CG-O (OSME e Freqüência de detecção dos odores) revelaram elevada correspondência quando aplicada a um mesmo método de isolamento. Além disso, apesar das diferenças entre os métodos de isolamento empregados, foram comumente importantes para o aroma de salame tipo Italiano os compostos metilalilsulfeto, os ésteres acetato de metilpropila, butanoato de etila, 2- e 3-metilbutanoato de etila, 1-octen-3-ona, 2-ciclohexen-1-ona, 1-octen-3-ol, 2-nonanona, (E)2-octenal, linalool, ácido 3-metilbutanóico, p-guaiacol, p-creosol e 1,4-dimetoxi-2-metilbenzeno. No teste de aceitação, realizado com 96 consumidores, a amostra SM-1 apresentou maior escore de aceitação global, e juntamente com as amostras SI-1 e SI-2 formaram um segmento com a maior parte dos consumidores ajustados no Mapa Interno de Preferência. Os resultados da ADQ foram analisados em dois grupos de atributos: aparência/textura e aroma/sabor das amostras. No primeiro grupo, os atributos distribuição da gordura e tamanho dos glóbulos de gordura discriminaram as amostras em função dos tipos dos salames e a cor vermelha diferenciou os fabricantes. Já os atributos de aroma e sabor foram correlacionados com 51 compostos voláteis (SPME), selecionados pelo seu elevado poder de discriminação das amostras e importância odorífera, juntamente com as propriedades físico-químicas, por PLSR-2. Assim, as amostras do fabricante 3 foram caracterizadas por aroma e sabor de defumado, as quais mostraram elevada correlação com os compostos fenólicos e cetonas cíclicas. O salame SM-2 apresentou maior proporção de compostos provenientes da oxidação lipídica e foi fortemente correlacionado com os atributos aroma e sabor de ranço. Já as amostras SI-2 e SM-1 foram descritas com aromas ácido e de gordura e sabor de gordura, e foram correlacionadas com teores elevados de gordura e por CVs originados da oxidação de lipídeos e da degradação de proteínas e carboidratos. A amostra SI-1 apresentou elevada quantidade de ácido acético, metionol e dos compostos recentemente relatados e, ainda foi caracterizada pelo maior teor protéico. Com as mesmas variáveis, os modelos desenvolvidos para prever os escores dos atributos sensoriais mostraram ajustes adequados (r>0,9) e habilidade de previsão (erro padrão médio de 15,3%). Desta forma, este estudo proporcionou informações sobre a qualidade dos salames brasileiros, incluindo os perfis dos constituintes voláteis e sensoriais das amostras, além de determinar a importância odorífera dos voláteis da amostra mais aceita com relação ao aroma / Abstract: Dry-fermented sausages are meaty products resulting from fermentation and dehydration/ripening processes. They are produced and consumed worldwide because of their typical sensory characteristics mainly in relation to the aroma and flavor. In Brazil this product has reached successive record sales in the internal market, with a total sale of R$ 265 million during the year 2005. In spite of its increased commercialization in the country, few studies about the volatile compounds of Brazilian dried sausages were found and their odoriferous importance had not been evaluated. The aims of the present study were: to optimize the conditions for the isolation of the salami volatile compounds by two different techniques, dynamic headspace (HD) and solid phase microextraction (SPME); to characterize the volatile compounds of some Brazilian salami samples by a gas-chromatograph equipped with a flame ionization detector (GC-FID) and by massspectrometry (MS), using the optimized techniques of isolation; to determine the odoriferous impact of the volatile compounds of the most accepted sample by two olfactometric techniques, OSME and Frequency of odor detection; to determine the sensory profile of the samples by Quantitative Descriptive Analysis (QDA), verifying also their acceptability by potential consumers; and finally to correlate the instrumental and sensory data using multivariate statistic techniques. Six different Brazilian dried sausage samples of the Italian (SI-1,2,3) and Milan types (SM-1,2,3) from three important national producers were analyzed. The optimized conditions for the isolation of the volatile compounds determined with the aid of Response Surface Methodology were 3h 26¿ (trapping time) and 40°C (temperature trapping) for the HD technique and 45¿ (extraction time) and 50°C (extraction temperature) for the SPME. Evaluation of the original aroma of the sample extracted by SPME obtained a higher score (7.2) than that of the HD technique (6.4). However, both methods were efficient in discriminating the salami samples by comparison of the volatile compounds in spite of their different chromatographic profiles. The data obtained from the two methods interpreted by Principal Component Analysis revealed that the samples from producers 1 and 2 were characterized mainly by compounds arising from lipid oxidation, proteolytic activity and carbohydrates fermentation (aldehydes, esters, alcohols and aliphatic ketones). The samples from producer 3 were characterized by greater areas of phenolic compounds and by cyclic ketones. Additionally, the samples SI-2, SM-2 and SI-3 could be distinguished from the SI-1, SM-1 and SM-3 by a higher amount of terpenes, suggesting that more condiments were added to these samples. On the other hand, the analyses carried out by GC-O (OSME and Frequency) showed good agreement when applied to volatile compounds isolated by the same procedure. In spite of the different chromatographic profile obtained by the two methods, the compounds methylallylsulfide, methylpropyl acetate, ethyl butanoate, ethyl 2- and 3-methylbutanoate, 1-octen-3-one, 2-cyclohexen-1-one, 1-octen-3-ol, 2-nonanone, (E)2-octenal, linalool, 3-methylbutanoic acid, p-guaiacol, p-creosol and 1-4 dimethoxybenzene were considered important for the Italian type salami aroma by both olfactometry techniques. An acceptability test applied to 96 potential consumers showed that the SM-1 sample obtained the highest score of overall acceptability and together with the SI-1 and SI-2 samples, they formed a segment with the major part of the consumers adjusted in the Internal Preference Mapping. The QDA data were interpreted after division of the samples¿ attributes in two groups: appearance /texture and aroma/flavor. In the first group, the distribution of fat and size of fat globules discriminated the samples in terms of the salami types while the red color differentiated the producers. The attributes of aroma/flavor were correlated to 51 volatile compounds (SPME) which were selected because of their high discriminatory power in relation to the samples and the odoriferous importance, and to the physicchemical properties by PLSR-2. Thus, the samples of producer 3 were characterized by a smoke aroma/flavor and they showed a high correlation to phenolic compounds and cyclic ketones. The SM-2 sample, characterized by a high proportion of compounds arising from lipid oxidation, was strongly correlated to the aroma and flavor attributes of rancidity. The samples SI-2 and SM-1 were described by acidic and fatty aroma attributes and fatty flavor and they were correlated to high amounts of fat and also to the volatile compounds originating from lipid oxidation and from protein / carbohydrate degradation. The SI-1 sample showed high amounts of acetic acid, metionol, the recently reported compounds and total protein. Considering the same variables, the models developed in order to predict the scores of the sensory attributes of the samples showed adequate adjustment (r>0.9) and prediction ability (mean standard error of 15.3%). Thus, this study provided some information concerning the quality of Brazilian salami samples, including the volatile and sensory profiles, in addition to the determination of the odoriferous importance of the volatile compounds present in the most accepted salami aroma / Doutorado / Consumo e Qualidade de Alimentos / Doutor em Ciência de Alimentos

Orientador: Nelson Jose Beraquet / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T02:21:19Z (GMT). No. of bitstreams: 1 Cavenaghi_AngelaDulce_D.pdf: 820135 bytes, checksum: d87ee57cf9506eb8fcb111d97c637bf4 (MD5) Previous issue date: 2005 / Resumo: Face às demandas do mercado é necessário diversificar a elaboração de produtos industrializados à base de carne de frango, particularmente da carne da perna e coxa de frango que tem menor aceitação que o peito. Embutidos fermentados cozidos podem ser elaborados com carne de perna e coxa de frango constituindo-se num novo produto, ainda não disponível no mercado brasileiro. Carne de perna e coxa de frango foi utilizada em substituição às carnes suína e bovina numa formulação padrão de salame, mantendo-se o toucinho, e realizando-se a cocção após o estágio de fermentação quando o pH desejado foi atingido. Foram avaliados os efeitos da adição de dextrose em dois níveis 0,4 e 0,75%, duas misturas de culturas iniciadoras, sendo a cultura 1 (Staphylococcus carnosus e Lactobacillus pentosus) e a cultura 2 (Staphylococcus xylosus e Pediococcus pentosaceus), e adição de gordura suína também em dois níveis 12 e 16%. Essa última variável visa a obtenção de produtos lights e convencionais. O tempo de secagem/maturação foi controlado para obter duas faixas de atividade de água (Aa) no produto final, 0,87-0,88 e 0,90-0,91. O delineamento experimental foi um fatorial completo, totalizando 16 tratamentos efetuados em duplicata. As curvas de queda de pH e Aa foram determinadas a partir de medidas tomadas durante o processamento. Avaliou-se a composição aproximada da massa de embutimento e dos produtos finais. As medidas de L*, a* e b*, força de cisalhamento, nitrito residual, cloretos e acidez lática foram realizadas nos produtos finais e conduziu-se análises sensoriais de aceitação (sabor, firmeza, cor e avaliação global) e descritiva quantitativa (ADQ) (aparência, sabor, textura e aroma). Para a avaliação da segurança microbiológica determinou-se as contagens de coliformes, Salmonella e Staphylococcus coagulase positiva. Os produtos elaborados com 0,4% de dextrose não atingiram pH final abaixo de 5,3 e, portanto seria recomendável a adição de 0,75% de dextrose. O uso da cultura 2 reduziu em cerca de 10 horas o tempo de fermentação, quando comparado à cultura 1. Os produtos elaborados com a cultura 2 e Aa final 0,90-0,91 tiveram o tempo de processamento reduzido em 1 dia em relação aos com Aa 0,87-0,88. Por outro lado, produtos elaborados com a cultura 1 apresentaram aroma mais característico de salame e foram considerados mais suculentos. Os produtos com adição de 12% de gordura poderiam ser classificados como lights de acordo com a legislação brasileira. Para os atributos avaliados todos os tratamentos foram considerados ¿bons¿ com base na análise sensorial de aceitação e na ADQ. Numa segunda fase um produto do tipo light (23,7% de gordura) e outro do tipo convencional (29,5% de gordura) tiveram a sua vida útil determinada sob condições ambientais (temperatura ambiente, seco e fresco). Para este fim, foram conduzidas determinações de pH, Aa, força de cisalhamento, oxidação lipídica e ADQ ao longo do tempo de estocagem. A ADQ mostrou que as características sensoriais dos dois produtos foram praticamente iguais, e na análise de aceitação os dois produtos apresentaram 80% de intenção de compra por parte dos consumidores. A vida útil dos produtos foi estimada em aproximadamente 90 dias uma vez que as primeiras alterações dos atributos sensoriais só ocorreram após 120 dias de estocagem / Abstract: Taking into account the market demands, it is necessary to develop a wider array of industrialized chicken products, with special emphasis on the use of leg and thigh meat since they do not have a consumer acceptance as high as breast meat. Cooked fermented sausages can be made by using chicken leg and thigh meat, creating then a new product not yet available to the Brazilian market. Chicken leg and thigh meat was used to replace pork and beef on a standard salami formulation, maintaining the swine fat cubes and cooking the sausages after the fermentation stage and after they had reached the desired pH level. The effects of two levels of dextrose addition (0.4 and 0.75%) and the development of two different starter cultures (Culture 1 Staphylococcus carnosus and Lactobacillus pentosus, and culture 2 Staphylococcus xylosus and Pediococcus pentosaceus) were evaluated. The salamis also had different added swine fat contents (12 and 16%) in order to result in light e regular products, and the drying/maturation period was controlled in order to obtain two water activity levels (Aw) in the final product (0.87-0.88 and 0.90-0.91). The experimental design was a complete factorial, with a total of 16 treatments in duplicate. The pH and Aw fall curves were determined daily, as were the proximate composition of the initial and final product. The measurements of L*, a* and b* colour values, shear force, residual nitrote, chlorides, and lactic acidity were performed on the final product. Also, sensorial analysis of overall acceptance (taste, firmness, color and overall rating) as well as quantitative descriptive analysis (QDA) (appearance, taste, texture and aroma), were performed on the final product. The microbiological safety of those products was determined through the counting of coliforms, Salmonella, and Staphylococcus aureus. The products made with 0.4% dextrose addition did not reach a pH below 5.3. Therefore the 0.75% level is recommended. The use of culture 2 reduced in 10 hours the fermentation period, comparing to culture 1. The products made using culture 2 and with Aw 0.90-0.91 had the processing time reduced by one day when compared to Aw 0.87-0.88. On the other hand, products made using culture 1 were described as having an aroma more typical of salami and were considered juicier. The products with a 12% fat addition would be classified as light according to the Brazilian legislation. All treatments, considering both the sensorial analyses of overall acceptance and QDA methods, were considered ¿good¿ in terms of the attributes studied. On a second phase, the light product (23.7% fat content) and the regular one (29.5% fat content) had their shelf-lives determined at room temperature. In order to do so were determined the levels of pH and Aw, the shear force, the lipid oxidation, and the QDA throughout the storage period. The QDA showed that the sensory characteristics of the product were similar and presented 80% purchasing intent from consumers. The shelf-life of both product was around 90 days, although the sensory characteristics remained unchanged during 120th day of storage / Doutorado / Tecnologia de Alimentos / Doutor em Tecnologia de Alimentos

Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2018-04-12T13:48:46Z No. of bitstreams: 1 2010 - Onofre Dardengo.pdf: 1287779 bytes, checksum: e5433e8b536c7b1b26f3bbdc12fecc7f (MD5) / Made available in DSpace on 2018-04-12T13:48:47Z (GMT). No. of bitstreams: 1 2010 - Onofre Dardengo.pdf: 1287779 bytes, checksum: e5433e8b536c7b1b26f3bbdc12fecc7f (MD5) 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.

Noroviren gelten neben Rotaviren, Salmonellen und Campylobacter spp. derzeit als Hauptursache infektiöser meldepflichtiger Gastroenteritiden des Menschen in Deutschland. Im Jahr 2008 wurden 212.692 Fälle norovirusbedingter Erkrankungen gemeldet (RKI 2009b). Dabei spielen lebensmittelassozierte Infektionen eine bedeutende Rolle. Besonders rohe und unerhitzt verzehrte Produkte bergen ein Risikopotential. Neben Muscheln, Salaten und Früchten konnten die Erreger auch aus Rohwurstprodukten isoliert werden. Aus mikrobiologischer Sicht sind Rohwürste bereits als Risikoprodukte bekannt. Bisher existieren jedoch nur unzureichende wissenschaftliche Ergebnisse über die Infektionsgefahr durch Viren in Lebensmitteln. In der vorliegenden Arbeit wurde die Tenazität und Inaktivierungskinetik von Noroviren anhand des Norovirus-Surrogates Felines Calicivirus untersucht. Zunächst wurde in Suspensionsversuchen der Einfluss verschiedener Konzentrationen von D/L-Milchsäure (0,1; 0,15; 0,2; 0,3 und 0,4 %), Natriumchlorid (2; 6; 12 und 20 %) und Natriumnitrit (100; 150 und 200 ppm) über einen Zeitraum von 7 Tagen bei 4 und 20 °C auf das Virus geprüft. Anschließend wurden Versuchsreihen mit artifiziell kontaminierten Rohwürsten durchgeführt. Der Infektiositätsnachweis erfolgte im Crandell-Reese-Feline-Kidney-Zellkultursystem. In den Suspensionsversuchen zeigte sich eine konzentrations-, zeit- und temperaturabhängige Wirkung der geprüften Parameter. Signifikante Infektiositätsreduktionen ergaben sich bei 20 °C- Lagerung für D/L-Milchsäure-Konzentrationen ab 0,15 % und bei 4 °C -Lagerung ab 0,3 %. Natriumchlorid bewirkte signifikante Titerreduktionen bei 20 °C-Lagerung ab einer NaCl-Konzentration von 2 %, jedoch nicht unter Kühlbedingungen. Die Reduktion der Virusinfektiosität nahm mit steigender Natriumchlorid- bzw. D/L-Milchsäurekonzentration zu. Für praxisübliche Konzentrationen von Natriumnitrit konnte keine zusätzliche Reduktion der Infektiosität nachgewiesen werden. In den Versuchsreihen mit kurz- und langgereiften Rohwürsten erwies sich FCV als sehr stabil. In beiden Produkten konnte bis zum Ende des Versuchszeitraumes nach 21 bzw. 56 Tagen infektiöses Virus nachgewiesen werden. Somit könnten Rohwurstprodukte bei einer möglichen Kontamination mit Noroviren zum Zeitpunkt des Verzehrs ein Gesundheitsrisiko für den Verbraucher darstellen. Jedoch zeigten sich auch deutliche temperatur- und zeitabhängige Wirkungen. Ein positiver Einfluss auf die Inaktivierung ist durch die Anwendung von Reife- und Lagerungstemperaturen um 22 °C zu erwarten. Es kam zu einer kontinuierlichen Virustiterreduktion von insgesamt 1,6 log10 TCID50 / g (für kurzgereifte Produkte) bzw. 3,1 log10 TCID50 / g (für langgereifte Produkte). Eine Beeinflussung der Tenazität des Norovirus-Surrogates FCV durch spezifische Herstellungs- und Lagerungsbedingungen ist somit möglich. Insbesondere die gezielte Kombination einzelner Faktoren miteinander, wie NaCl- und Milchsäuregehalt der Rohwurst, in Verbindung mit spezifischer Lagerungstemperatur und –dauer führt zu effektiver Infektiositätsminderung potentiell enthaltener Viren. Die so erzielte Risikominimierung durch Kombination ausgewählter Parameter bedeutet für die Rohwurstproduktion eine sowohl effiziente, als auch praktikable Möglichkeit, die Lebensmittelsicherheit in Bezug auf virale Infektionserreger deutlich zu erhöhen.

The aim of this study was to evaluate the effect of ultrasound application (US, bath 25 kHz, 500 W) on physical, chemical and microbiological properties of Italian-type fermented sausage during processing and storage. The US was used after mass stuffing in synthetic packaging during 0 min, 3 min, 6 min and 9 min of application. Completely randomized design was adopted (DIC) and the data submitted to analysis of variance (ANOVA) to test the significance of the variables. Further, a Pearson´s correlation analysis was performed and the differences among the averages were calculated by using the Tukey s test (p≤0.05). Some data were subjected to multivariate analysis of variance (MANOVA), complemented by the technique of principal components analysis. The parameters of fermented sausage evaluated included counts of lactic acid bacteria (Pediococcus pentosaceus and Pediococcus acidilactici) and Microccocaceae (Staphylococcus xylosus and Staphylococcus carnosus), aw, pH, color (CIE L * a * b *), lipid oxidation (peroxide value and TBARS ), protein oxidation (thiol), total heme pigments, non-heme iron and metmyoglobin, during processing (days 0, 2, 15 and 28) and along the shelf-life (after 1, 30 and 120 days). Texture parameters (cohesiveness, flexibility, chewiness and hardness) were evaluated in fermented sausages after 90 days of storage and the formation of volatile compounds at the beginning (day 1) and the end of storage (after 120 days). US had a positive effect on the growth of bacteria in some processing steps and storage conditions (p<0.05), especially on Micrococcaceae (Staphylococcus xylosus and Staphylococcus carnosus) with 9 min of US exposure. The pH, aw and color parameters were not significantly affected by the US (p>0.05). The oxidation of lipids and proteins was accelerated with US application, but maintaining acceptable values in the final product. The total heme pigments, non-heme iron and metmyoglobin were affected by sonication (p<0.05) and influenced the oxidative reactions and vice versa. The canonical discriminant analysis separated the samples into groups according to the day of evaluation and not according to the treatments. Therefore, due to the predominant effect of processing time / storage in fermented sausage characteristics a lack of significant effect of sonication time was observed. The US did not significantly affect texture profile parameters (p>0.05), but hardness and chewiness tended to reduce with sonication. Regarding the volatiles were no statistical differences between treatments (p>0.05), except for ethanol and hexanol (p<0.05) at the beginning of storage. The US has affected the growth curve of bacteria, accelerating or inhibiting their growth that some points, and has the potential to be explored in improving the texture and red color formation of fermented sausages. The lack of pronounced effect on US some characteristics was primarily attributable to acoustic parameters adopted, low exposure time to the US, fermented sausage consistency, mass heterogeneity and quantity / fat composition, among other factors. Thus, it is suggested to further studies to assess the potential of using the US as emerging technology in the fermented sausage manufacturing. / O objetivo deste trabalho foi avaliar o efeito do uso de banho de ultrassom (US, 25 kHz, 500 W) sobre características físicas, químicas e microbiológicas de salame tipo Italiano durante seu processamento e no armazenamento. O US foi usado logo após embutimento da massa na tripa durante diferentes tempos de exposição (0 min controle não sonicado, 3 min, 6 min e 9 min). Foi adotado delineamento inteiramente casualizado (DIC) e os dados submetidos à análise de variância univariada (ANOVA) para testar a significância das variáveis. Posteriormente foi feita análise de correlação de Pearson e as diferenças entre as médias calculadas pelo teste de Tukey (p≤0,05). Alguns dados foram sujeitos à análise de variância multivariada (MANOVA), complementada pela técnica de componentes principais. As avaliações realizadas incluíram contagens das bactérias lácticas (Pediococcus pentosaceus e Pediococcus acidilactici) e Microccocaceae (Staphylococcus xylosus e Staphylococcus carnosus), aw, pH, cor (CIE L*a*b*), oxidação lipídica (índice de peróxidos e TBARS), oxidação proteica (tiol), pigmentos heme totais, ferro não heme e metamioglobina durante o processamento (dias 0, 2, 15 e 28) e ao longo da vida de prateleira (após 1, 30 e 120 dias). Parâmetros de textura (coesividade, flexibilidade, mastigabilidade e dureza) foram avaliados nos salames após 90 dias de armazenamento e a formação de compostos voláteis no início (1º dia) e fim do armazenamento (120º dia). O US exerceu efeito positivo no crescimento das bactérias em algumas etapas do processamento e do armazenamento (p<0,05), principalmente sobre Micrococcaceae (Staphylococcus xylosus e Staphylococcus carnosus) e com 9 min de exposição. O pH, aw e parâmetros de cor não foram afetados de maneira significativa pelo US (p>0,05). A oxidação de lipídios e de proteínas foi acelerada com o US, contudo mantendo valores aceitáveis. Os pigmentos heme totais, ferro não heme e metamioglobina foram afetados pela sonicação (p<0,05) e influenciaram nas reações oxidativas. A análise discriminatória canônica no processamento e no armazenamento separou as amostras em grupos de acordo com o dia de análise e não de acordo com os tratamentos, tanto em função do efeito preponderante do tempo de processamento/armazenamento nas características do salame quanto por falta de efeito expressivo do tempo de sonicação. O US não afetou significativamente parâmetros do perfil de textura (p>0,05), contudo dureza e mastigabilidade mostraram tendência a reduzirem com a sonicação. Com relação aos compostos voláteis, não foram encontradas diferenças estatísticas entre os tratamentos (p>0,05), com exceção de etanol e hexanol (p<0,05) no início do armazenamento. O US afetou a curva de crescimento das bactérias, acelerando ou inibindo seu crescimento em alguns pontos, e apresenta potencial a ser explorado na melhora da textura e na formação de cor vermelha do salame. A falta de efeito pronunciado do US sobre algumas características foi atribuída principalmente aos parâmetros acústicos adotados, baixo tempo de exposição ao US, consistência do salame, heterogeneidade da massa e quantidade/composição da gordura, entre outros fatores. Com isso, sugere-se a realização de mais estudos que avaliem as potencialidades do uso do US como tecnologia emergente na fabricação de salame.