Combined Pulsed Vacuum Osmotic Dehydration and Convective Air-Drying Process of Jambolan Fruits.

Jambolan (Syzygium cumini) is a native fruit from Asia that has adapted well to the tropical climate of the Amazonian region. However, due to its limited annual availability and high perishability, the jambolan fruit is still underexploited. Thus, this study aimed to preserve the jambolan through a combined process of pulsed vacuum osmotic dehydration (PVOD) and convective air-drying and to monitor the total phenolic contents (TPCs) and total monomeric anthocyanins (TMAs) during these processes. To this end, jambolan fruits were pretreated with increasing PVOD times. After monitoring of moisture loss, solid gain, weight reduction, water activity, TPC, and TMA, pretreated (PT) and non-pretreated (NPT) fruits underwent convective air-drying (50-70 °C). The PVOD reduced half of the water present in the fruits; nonetheless, PVOD decreased the TPC and TMA over time. The increase in air-drying temperature shortened the drying time for both NPT and PT jambolan, and PVOD reduced even further the drying time of the fruits. Moreover, the fruits pretreated and dried at 60 °C showed promising results, potentially being a good alternative to extend the fruit's shelf life and make it available throughout the year.

Structural and Thermal Characteristics of Buriti Tree Gum (Mauritia flexuosa).

A polysaccharide was isolated from the exudate of a buriti tree trunk (Mauritia flexuosa). The molecular structure, thermal stability, morphology, crystallinity, and elemental composition of the product were investigated through spectroscopic techniques, such as Fourier-transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR 1H and 13C), and energy-dispersive X-ray spectroscopy (EDS); thermogravimetric analysis (TG), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), and X-ray diffraction (XRD). In addition to NMR molecular modeling studies, were performed to confirm the 1H and 13C chemical shifts to Gal and Xyl conformers. Buriti tree gum (BG) is an arabinogalactan, containing Rha, Ara, Xyl, and Gal, and degrades almost completely (98.5%) at 550 °C and has a maximum degradation peak at 291.97 °C, with a mass loss of 56.33%. In the temperature range of 255-290 °C, the energy involved in the BG degradation process was approximately 17 J/g. DSC indicated a glass transition temperature of 27.2 °C for BG, which had an irregular and heterogeneous morphology, with smooth or crumbling scaly regions, demonstrating the amorphous nature of BG that was confirmed by the XRD standard. EDS revealed the presence of carbon and oxygen, as well as calcium, magnesium, aluminum, silicon, chlorine, and potassium, in the BG composition.

Stability Kinetics of Anthocyanins of Grumixama Berries (Eugenia brasiliensis Lam.) during Thermal and Light Treatments.

Grumixama (Eugenia brasiliensis Lam.) are red-colored fruits due to the presence of anthocyanins. In this paper, anthocyanin-rich extracts from grumixama were submitted to different temperatures and light irradiations, with the aim of investigating their stabilities. The thermal stability data indicated that a temperature range from 60 to 80 °C was critical to the stability of the anthocyanins of the grumixama extracts, with a temperature quotient value (Q10) of 2.8 and activation energy (Ea) of 52.7 kJ/mol. The anthocyanin-rich extracts of grumixama fruits showed the highest stability during exposure to incandescent irradiation (50 W), followed by fluorescent radiation (10 W). The t1/2 and k were 59.6 h and 0.012 h-1 for incandescent light, and 45.6 h and 0.015 h-1 for fluorescent light. In turn, UV irradiation (25 W) quickly degraded the anthocyanins (t1/2 = 0.18 h and k = 3.74 h-1). Therefore, grumixama fruits, and their derived products, should be handled carefully to avoid high temperature (>50 °C) and UV light exposure in order to protect the anthocyanins from degradation. Furthermore, grumixama fruits showed high contents of anthocyanins that can be explored as natural dyes; for example, by food, pharmaceutical and cosmetic industries. In addition, the results of this study may contribute to the setting of processing conditions and storage conditions for grumixama-derived fruit products.

Total and Free Hydrogen Cyanide Content and Profile of Bioactive Amines in Commercial Tucupi, a Traditionally Derived Cassava Product Widely Consumed in Northern Brazil.

Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with traditional dishes in the Brazilian Amazonia and is already used in different places worldwide. In this study, tucupi obtained from the markets of Belém (Pará, Brazil) and produced using agroindustrial (11 samples) and non-agroindustrial (11 samples) units were investigated to determine their physicochemical characteristics, total and free HCN contents, and free bioactive amine profiles. Most of the samples showed significant variations (p ≤ 0.05) in pH (2.82-4.67), total acidity (0.14-1.36 g lactic acid/100 mL), reducing sugars (up to 2.33 g/100 mL), and total sugars (up to 4.35 g/100 mL). Regarding the amines, four biogenic amines (0.5-4.2 mg/L tyramine, 1.0-23.1 mg/L putrescine, 0.5-66.8 mg/L histamine, and 0.6-2.9 mg/L tryptamine) and one polyamine (0.4-1.7 mg/L spermidine) were identified in the tucupi samples. Even in the tucupi produced using the agroindustrial units, which had quality seals provided by the local regulatory agency, high levels of biogenic amines (4.4-78.2 mg/L) were observed, as well as high dosages of total (8.87-114.66 mg/L) and free (0.80-38.38 mg/L) HCN. These facts highlight the need for better knowledge regarding the product manufacturing process to establish standardization and high-quality conditions for tucupi processing since high contents of biogenic amines and HCN are commonly associated with adverse health effects.

Nutritional and Technological Properties of Albino Peach Palm (Bactris gasipaes) from the Amazon: Influence of Cooking and Drying.

This study aimed to subject the albino peach palm to cooking and drying processes and characterize the raw pulp (RP), cooked pulp (CP), raw pulp flour (RPF), and cooked pulp flour (CPF). The product's chemical composition, bioactive compounds, and physicochemical, color, thermal, morphological, and functional-technological properties were evaluated. The proximate composition showed that carbohydrates were the main constituents of all the products (69.59-72.08 g/100 g). The cooking process decreased the lipids (10.21 to 8.63 g/100 g), dietary fiber (13.64 to 12.81 g/100 g), and total sugar content (59.18 to 49.10 g/100 g) of the CP. The colorimetric parameters indicated a significant browning of the CP and CPF, which can be attributed to the Maillard reaction and lipid oxidation. After cooking, the total phenolic compound and ascorbic acid content decreased in the pulp. The RPF and CPF displayed different thermogravimetric behaviors. The spectral patterns in the infrared region showed the characteristic bands of organic compounds that are present in the structure of starches. The scanning electron microscopy showed amyloplast and fiber bundles with starches in the RP and gelatinized starch granules in the CP and CPF. The RPF presented small and heterogeneous starch granules with isolated amyloplast. The RPF and CPF showed different granulometric patterns and technological indices. The results suggest that the pulp and flour from the pulp of albino peach palms can be exploited by the food, pharmaceutical, and biotechnological industries.

Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production.

There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioactive amine formation. Spontaneous fermentation of manipueira was carried out at laboratory scale and selected LAB colonies were isolated and identified by sequencing techniques and comparison with sequences from a virtual database. Only two LAB species of the genus Lactobacillus were identified during fermentation: Lactobacillus fermentum and Lactobacillus plantarum. L. fermentum was the predominant, whereas L. plantarum was only detected in manipueira prior to fermentation. Spermidine and putrescine were detected throughout fermentation, whereas histamine was produced at the final stage. There was positive correlation between LAB counts and putrescine and histamine levels, suggesting that the identified LAB are responsible for the synthesis of these amines during manipueira fermentation. Genetic assays are needed to verify whether the LAB identified have the genes responsible for decarboxylation of amino acids.

Moisture desorption behavior and thermodynamic properties of pulp and seed of jambolan (Syzygium cumini).

The study objectives were to establish isotherms and thermodynamic properties for the moisture desorption process of jambolan pulp (JP) and jambolan seed (JS), harvested in the city of Belém (Brazil). These characteristics can contribute for the proper selection of the operating drying conditions. Thus, the following essays were made for both JP and JS. Firstly, proximate composition was performed, followed by moisture desorption essays at 25, 35, 45 and 55 °C. In addition, six mathematical models were fitted to the experimental data to simulate the desorption behavior; and based on the chosen models, the thermodynamic properties were calculated. The results have shown that JP isotherms followed the typical behavior of products rich soluble solids, and JS isotherms were more influenced by protein components. The influence of temperature was evidenced throughout the entire range of water activity (aw) studied. The GAB and Oswin models represented the best fitted equations for the JP and JS, respectively. In general, the energies involved in the desorption process of jambolan showed a greater dependence of JP with the equilibrium moisture content (EMC), in comparison with JS. Still, there was an increasing tendency of the thermodynamic properties with EMC decreasing. Besides of being non-spontaneous processes, desorption phenomena of JP and JS were enthalpy-driven mechanisms.

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process.

This study evaluated the effect of convective drying on the degradation of color and phenolic compounds of purple basil (Ocimum basilicum L.) leaves, and the hygroscopic behavior of dried leaves. The fresh leaves underwent drying at 40 °C, 50 °C, 60 °C, and 70 °C. Degradation of chlorophyll, flavonoids, and phenolic compounds were evaluated during drying and the hygroscopicity was evaluated through the moisture sorption isotherms. The drying mathematical modeling and the moisture sorption data were performed. The effective diffusivity for the drying increased from 4.93 × 10−10 m2/s at 40 °C to 18.96 × 10−10 m2/s at 70 °C, and the activation energy value (39.30 kJ/mol) showed that the leaves present temperature sensibility. The leaves dried at 40 °C had less degradation of phenolic compounds and color variation, but the drying process was too slow for practical purposes. Modified Page, Diffusion Approximation, and Verna models had excellent accuracy in drying kinetics. The isotherms showed that, in environments with relative humidity above 50%, the purple basil leaves are more susceptible to water gain, and at 8.83 g H2O/100 g db moisture, it guarantees the microbiological stability of the dried leaves. The Oswin model was the most suitable for estimating the moisture sorption isotherms of the dried leaves.

Optimization of the spray drying process for developing cupuassu powder.

A central composite design was used to optimize the spray drying process for developing cupuassu (Theobroma grandiflorum) powder. The influence of inlet air temperature (Tinlet) (120-180 °C), feeding rate (Ffeed) (3-12 mL/min) and maltodextrin concentration (Cmalto) (10-40%) on the properties of moisture, water activity (aw), hygroscopicity, water solubility index (WSI), ascorbic acid (AA) and total phenolic compounds (TPC) were analyzed using response surface methodology and desirability function. In addition, powder morphology was assessed using scanning electron microscopy. The Tinlet and Ffeed parameters significantly influenced the moisture and aw, while the other responses (hygroscopicity, WSI, AA and TPC) were influenced by the Tinlet and Cmalto parameters. The highest Cmalto and intermediate Tinlet and Ffeed levels showed the best morphological characteristics (particles integrity, spheres shapes and smooth surfaces). The desirability function defined the optimal process conditions as Tinlet = 150 °C, Ffeed = 7.5 mL/min and Cmalto = 40%.

Oven drying and hot water cooking processes decrease HCN contents of cassava leaves.

The aim of this work was to study the effects of temperature and time of oven drying and hot water cooking processes on HCN (hydrocyanic acid) degradation of cassava leaves as a contribution for obtaining a safe product for human consumption. Nine varieties of cassava leaves collected in the Amazonian region of Brazil (Pará State) were characterized regarding moisture, pH, total acidity, ashes, total lipids, total protein, water activity, carbohydrates, total energetic value and HCN contents. The leaves of the three cassava varieties, which presented the highest HCN contents, were submitted to the thermal degradation of HCN, under drying and boiling conditions. All the leaves presented similar physicochemical characteristics and the HCN contents varied from 90.6 to 560.9 mg HCN/kg fresh leaves (total HCN) and from 16.6 to 59.2 mg HCN/kg fresh leaves (free HCN). Thermal degradation studies on HCN showed that the drying and boiling processes were effective on total HCN removal after 180 min. Furthermore, a remarkable decrease in HCN contents was observed after 20 min of boiling. Regarding free HCN, the drying method was more effective than boiling, showing high degradation percentages: 74.1%-92.2% to 1.1%-72.4%, respectively.

Powdered tucupi condiment: sensory and hygroscopic evaluation

Abstract Tucupi is a fermented liquid obtained from cassava (Manihot esculenta Crantz), very much appreciated by the traditional cuisine of Northern Brazil. However, there are no scientific reports on its use in the formulation of products. Thus, the present study aimed to elaborate a powdered condiment with tucupi, as well as to assess the product's sensory acceptability and its hygroscopic behavior. The powdered tucupi used in the formulation of the condiment was obtained by drying in a spray dryer. The product underwent sensory evaluation for its acceptability regarding the attributes of color, aroma, flavor, and overall impression and a purchase intention test was applied by hedonic scale. The acceptability index was 80% for overall impression and the purchase intention test indicated that 94% of the judges would be willing to buy the product. The product's moisture sorption isotherms presented type-II behavior for adsorption and type-III for desorption, at 25 °C. The hygroscopic behavior indicated that the product is more susceptible to spoilage changes when stored in an environment with relative humidity above 60% and the Peleg model showed an excellent performance on predicting the product's moisture sorption isotherms.

Chemical composition of different muscle zones in pirarucu (Arapaima gigas)

Abstract Identifying potential patterns in pirarucu (Arapaima gigas) composition, as a function of the different fish muscle zones (dorse, venter, ventrecha and tail), was the main objective of this research. For such, the different pirarucu muscle zones were evaluated, in order to obtain proximate composition and minerals content. It was also determined amino acids and fatty acids contents in fish muscle. The dorsal, ventral and tail muscle zones presented similar moisture (76.5-78.2%), protein (17.8-18.9%), total lipids (1.0-1.5%) and ash (0.9-1.2%) contents. On the other hand, the ventrecha zone presented 25.8% of protein and the major total lipids content (17.1%). The main minerals found in fish muscle were K (183.5-288.6 mg/100 g muscle) and Na (65.1-175.5 mg/100 g). Glutamic acid (3027.6 mg/100 g muscle) was the main amino acid found in fish muscle, which presented 48% of essential amino acids in the protein fraction. Lipids content showed 57.3% of unsaturated fatty acids and 42.7% of saturated fatty acids.

Hygroscopic behaviour of cassava flour from dry and water groups / Comportamento higroscópico das farinhas de mandioca tipos seca e d'água

Cassava flour from dry and water groups are important starch products widely consumed in the Amazonian region of Brazil. In this study, the moisture sorption isotherms of cassava flour from dry and water groups were obtained in the water activity (aw) range from 0.09 to 0.94 (dry group) and 0.07 to 0.93 (water group) at 25°C and the applicability of eight mathematical models in data prediction was evaluated. Both cassava flour from dry and water groups exhibited type II isotherms (sigmoid) and the hysteresis effect between adsorption and desorption isotherms was shown almost over the entire range of aw. The moisture of cassava flour from dry and water groups should not exceed 11.3g H2O 100g-1 (aw=0.6) to ensure the theoretical microbiological stability and the monolayer moisture value (9.0 and 7.9 g H2O 100g-1, respectively) indicated the level of moisture content to be reached during the drying process to avoid unnecessary power consumption. Finally, the data fit showed that the mathematical model of GAB were able to predict efficiently the sorption isotherms of both cassava flour from dry and water group at the entire aw range.

As farinhas de mandioca do grupo seca e do grupo d'água são produtos amiláceos amplamente consumidos na região amazônica do Brasil. Neste estudo, as isotermas de adsorção e dessorção de umidade foram obtidas para ambos os produtos a 25°C, na faixa de atividade de água (aw) de 0,09 a 0,94 (tipo seca) e 0,07 a 0,93 (tipo d'água). Foi avaliada a aplicabilidade de oito modelos matemáticos na predição das isotermas de sorção. Tanto a farinha tipo seca quanto a farinha tipo d'água apresentaram isotermas tipo II (sigmoide) e um efeito de histerese entre as isotermas de adsorção e dessorção, que se estendeu em toda a faixa de aw. Para que a estabilidade microbiológica teórica seja assegurada, a umidade em ambas as farinhas de mandioca não pode alcançar valores superiores a 11,3 g H2O 100g-1 (aw=0,6). O valor da monocamada das farinhas seca e d'água (9,0 e 7,9 g H2O 100g-1, respectivamente) indicou que esses níveis de umidade não devem ser atingidos durante a secagem dos produtos, para evitar gasto desnecessário de energia. Finalmente, o modelo de GAB mostrou-se altamente eficiente na predição das isotermas de sorção de ambos os produtos, em toda a faixa de aw estudada.

Physicochemical properties of three sugary cassava landraces / Propriedades físico-químicas de três acessos de mandiocaba

This study evaluates the physical and physicochemical properties of three sugary cassava (Manihot esculenta Crantz) landraces: São Francisco Bag 3, Manicueira 62, and Castanhal Iracema. These three landraces showed high estimated productivity (≥3.93kg plant-1) and had a high sugar content (≥3.92g 100g-1 of root), making them viable for use in syrup production, especially the São Francisco Bag 3 landrace (4.76g 100g-1). The Manicueira 62 landrace had the highest starch content (4.40g 100g-1). The three sugary cassava landraces exhibited high levels of cyanide (>195mg kg-1), indicating the need for processing prior to consumption.

Neste trabalho, foram avaliadas propriedades físicas e físico-químicas das raízes de três acessos de mandiocaba (Manihot esculenta Crantz): São Francisco Bag 3, Manicueira 62 e Castanhal Iracema. Os três acessos apresentaram elevada produtividade estimada (≥3,93kg planta-1) e as suas raízes apresentaram altos teores de açúcares (≥3,92g 100g-1 de raiz), apresentando-se como uma alternativa para a produção de xarope, particularmente o acesso São Francisco Bag 3 (4,76g 100g-1). O acesso Manicueira 62 foi o que apresentou o maior conteúdo de amido (4,40g 100-1). As três raízes estudadas apresentaram altos níveis de cianeto total (>195mg kg-1), o que indica que elas também necessitam ser processadas antes de serem consumidas.

Caracterização de farinhas de tapioca produzidas no estado do Pará / Characterization of tapioca flour obtained in Pará state, Brazil

A farinha de tapioca é um alimento produzido artesanalmente a partir da fécula de mandioca (Manihot esculenta Crantz), amplamente consumida na Região Amazônica. O objetivo deste trabalho foi caracterizar duas farinhas de tapioca produzidas no estado do Pará: uma no Baixo Amazonas e outra na Zona Bragantina. As duas farinhas apresentaram perfis granulométricos distintos e diferença significativa (P 0,05) para a maioria dos parâmetros físico-químicos e tecnológicos analisados. A farinha de tapioca proveniente do Baixo Amazonas apresentou maior umidade (10,7%), em função da maior capacidade de adsorver água, devido a sua maior área específica (menor granulometria). A microscopia óptica com luz polarizada, juntamente com as características dos dois produtos indicou a inexistência de um processo padrão utilizado na produção da farinha de tapioca.

Tapioca flour is a typical food produced from cassava starch (Manihot esculenta Crantz), widely consumed in the Amazon Region. The aim of this study was to characterize two tapioca flours produced in Pará State, Brazil one in the West Region and other in Bragantina Area. Both tapioca flour presented distinct particle-size distribution and significant difference (P 0.05) for majority of the physico-chemical and technological parameters. Flour from West Region presented high moisture (10.7%), this due the greater capacity of water adsorption, attributed at its high specific area (smaller particle-size). The optical microscopy with polarized light and the technologic properties of the products did not showed a standard process for the production of tapioca flour.

OBTENÇÃO DA FARINHA DE TAPIOCA: PARTE 1 ­ AVALIAÇÃO DO PROCESSO / OBTAINMENT OF TAPIOCA FLOUR: PART 1 - PROCESS EVALUATION

Na primeira etapa deste estudo utilizou-se planejamento experimental para avaliar o efeito da temperatura de escaldamento e da umidade dos grânulos de fécula comercial, após o escaldamento, sobre propriedades importantes da farinha de tapioca, submetida à espocagem a 240°C. Na segunda etapa foram obtidas farinhas de féculas extraídas das raízes de mandioca das variedades Pai Ambrósio, Pocu e Paulo Velho, utilizando-se escaldamento a 190°C e espocagem a 240°C, além de espocagem a 190°C sem escaldamento. O planejamento indicou que maiores temperaturas de escaldamento e menores umidades dos grânulos, após o escaldamento, proporcionam farinhas com menores densidades aparentes e, consequentemente, mais expandidas. As propriedades tecnológicas das farinhas de tapioca produzidas com as féculas das raízes de mandioca variedades Pai Ambrósio, Pocu e Paulo Velho indicaram que as farinhas obtidas sem a etapa de escaldamento, com espocagem direta a 190°C, sofreram maior expansão. A fécula da variedade Pocu proporcionou a farinha mais expandida e, consequentemente, com maior índice de solubilidade em água e maior higroscopicidade.

In the first stage of this study an experimental design was used to assess the effect of scalding temperature and moisture of commercial starch granules and humidity, after scalding, over the properties of tapioca fl our submitted to bursting at 240°C. In the second stage, tapioca fl ours were obtained with the cassava roots from three varieties, Pai Ambrósio, Pocu and Paulo Velho, using scalding at 190°C and bursting at 240°C, as well as bursting at 190°C without scalding.The experimental design has shown that higher temperatures and lower moisture of granules produced tapioca fl our with lower bulk density and granules more expanded. The technological properties of tapioca fl ours from all cassava varieties showed that the product obtained by directly bursting at190°C presented greater expansion. The product of Pocu variety produced the more expanded fl our among the studied varieties, and consequently with higher water solubility and hygroscopicity.

Qualidade física e sensorial de biscoitos doces com fécula de mandioca / Physical and sensorial quality of sweet cookies with cassava starch

Neste trabalho, foi avaliada a substituição de 5, 10 e 15 por cento de farinha de trigo por fécula de mandioca na elaboração de biscoito doce. Ambas, farinha e fécula, foram submetidas à caracterização físico-química, reológica e análise térmica diferencial (DTA). Os biscoitos produzidos foram comparados por meio de análises sensoriais e microbiológicas. O resultado da análise térmica diferencial não mostrou qualquer alteração no comportamento de gelatinização do amido. O teste de aceitação sensorial mostrou que a crocância foi o único atributo que apresentou diferença significativa, indicando a viabilidade técnica de substituição da farinha de trigo por 15 por cento de fécula de mandioca.

This research evaluated the substitution of 5, 10 and 15 percent of wheat flour for cassava starch in sweet cookies production. Both, flour and starch were submitted to the physicochemical, rheological and differential thermal analysis (DTA). The produced cookies were compared through sensory and microbiological analyses. The DTA result didn´t show any alteration in the starch gelatinization behavior. The result of the sensory acceptance analysis showed that crispness is the unique attribute that presented significant difference, indicating the technical viability of wheat flour substitution for 15 percent of cassava starch.

Influência da adição de fécula de mandioca nas características do pão tipo chá / Addition of cassava flour in the formulation of the tea bread

Estudou-se a adição de fécula de mandioca como substituto parcial da farinha de trigo na produção de pão tipo chá. As matérias-primas (farinha de trigo e fécula de mandioca) e as farinhas mistas (5, 10 e 15% de substituição de farinha de trigo por fécula de mandioca) foram caracterizadas mediante análises físicas, físico-químicas, análise térmica diferencial (ATD) e microscopia eletrônica de varredura (MEV). A substituição de até 10% da farinha de trigo pela fécula de mandioca não provocou alteração significativa (p < = 0,05) na qualidade sensorial e propriedades físicas do pão tipo chá.

Pesquisa de Salmonella em cortes cárneos e avaliação da temperatura de armazenamento do setor de carnes, em supermercado da cidade de Belém, PA / Search of Salmonella in meat cuts and evaluation of the storage temperature of the meat sector, supermarket in the city of Belém, PA

Realizou-se pesquisa de Salmonella sp. em cortes cárneos e avaliou-se a adequação das temperaturas de armazenamento e exposição de carnes de câmara de resfriamento; antecâmara fria; área de manipulação; balcão de auto-serviço refrigerado; caminhão que transportava a carne do frigorífico ao supermercado e carne no caminhão. (...) Todas as amostras analisadas (100 por cento) foram consideradas adequadas ao consumo, uma vez que atenderam ao padrão estabelecido para a carne na legislação brasileira (BRASIL, 2001). As temperaturas de armazenamento e de exposição à venda dos cortes cárneos, bem como no centro da musculatura das carnes armazenadas, apresentaram grande variação entre as avaliações. As temperaturas dos caminhões e câmaras frias apresentaram-se inadequadas em todas as medições, pois estavam acima da máxima permitida, evidenciando assim a necessidade de monitoramento e controle das temperaturas dos balcões refrigerados, câmaras frias e caminhões para manutenção da qualidade dos produtos em questão.

Avaliação da padronização e das condições higiênico-sanitárias de queijos produzidos no Estado do Pará / Evaluation of the standardization and the hygienical-sanitary conditions of cheeses produced in the State of Pará

Nove queijos bovinos e bubalinos produzidos no Estado do Pará, e comercializados em estabelecimentos comerciais da cidade de Belém, foram caracterizados físico-química e microbiologicamente para avaliar condições nutricionais e a qualidade higiênico-sanitária. Foram constatadas falhas no controle de qualidade dos queijos e nas embalagens, onde 44 por cento dos produtos não possuía qualquer informação nutricional nos rótulos. Observou-se variações consideráveis, nos teores de macronutrientes dos produtos , sendo: um (11 por cento) em relação aos teores de umidade e cinzas, três (33 pro cento) para o teor de proteína e cinco (55 por cento) para o teor de gordura. As variações indicam falta de padronização do leite utilizado na produção dos queijos, merecendo destaque o teor de gordura. Quatro (44 por cento) dos queijos apresentaram níveis de coliformes a 45°C fora dos padrões. Os altos níveis de contaminação por coliformes a 45°C pode estar associados à baixa qualidade do leite, decorrente da higiene deficiente na ordenha, da conservação inadequada do leite ordenhado ou de pasteurização ineficiente.