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Publication
Caracterização do queijo de mistura com adição de orégãos
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Advisor(s)
Abstract(s)
Para efeitos de diversificação do sabor ou apresentação têm sido fabricados
queijos com adição de frutas, ervas, especiarias, entre outros condimentos. Neste
trabalho fez-se a caracterização do queijo de mistura com orégãos e a sua
comparação com o queijo de mistura tradicional. Esta caracterização baseou-se na
avaliação de parâmetros microbiológicos, físico-químicos e sensoriais (painel de
consumidores) realizados após 42 dias de cura.
Relativamente aos parâmetros microbiológicos os grupos de microrganismos
avaliados foram: bactérias do ácido láctico (LAB), coliformes totais (TC),
Staphylococcus aureus (STA), Escherichia coli (EC), Microrganismos aeróbios a 30°C
(TVC), Bolores e Leveduras (YM) e Enterobactériaceae (EB). Foram encontradas
cargas microbianas semelhantes de EB e YM (aproximadamente 6 log ufc). No entanto
verifica-se que a adição de orégãos no queijo leva a um aumento das contagens de TC,
EC e STA. Este facto deve-se provavelmente à qualidade microbiológica das ervas.
No que respeita aos parâmetros físico-químicos, os resultados obtidos mostram
que o teor de gordura (46,46%) é superior no queijo de mistura face ao queijo de
mistura com orégãos (42,53%) havendo diferenças significativas entre os dois tipos
de queijo. Por outro lado, o queijo de mistura com orégãos apresenta um teor de
proteínas superior (39,49% face a 35,77%). O índice de peróxidos é também superior
neste queijo (1 mEq. O2 activo/kg óleo) sendo que no queijo de mistura o valor é de 0
mEq. O2 activo/kg óleo. Este facto leva a considerar que a adição de ervas aromáticas
estimula a oxidação lipídica provocando a rancificação do queijo.
Na avaliação do produto por consumidores estes preferiram o queijo de mistura
(58% face a 42%). Estes resultados são corroborados pelas pontuações atribuídas aos
descritores Apreciação global, Aspeto e Cor que foram superiores no queijo de
mistura (variando entre 7,37 e 7,63) relativamente ao queijo de mistura com orégãos,
variando entre 6,50 e 6,72. Apesar destes resultados, podemos constatar que este
produto inovador pode ocupar o seu lugar no mercado, pois as pontuações atribuídas
aos descritores avaliados foram bastante elevadas (superior a 6).
For taste or appearance diversification cheeses have been manufactured with added fruits, herbs, spices and other condiments. This work performed the characterization of mixed cheese with oregano and its comparison with the simple mixture cheese. This characterization is based on the evaluation of microbiological, physicochemical and sensory parameters (consumer panel) performed after 42 days of ripening time. Regarding microbiological parameters the following groups of microorganisms analysed were: Lactic Acid Bacteria (LAB), total coliforms (TC), Staphylococcus aureus (STA), Escherichia coli (EC), Aerobic microorganisms at 30°C (TVC), Yeast and Molds (YM) and Enterobacteriaceae (EB). Were found similar microbial loads of EB and YM (approximately 6 log cfu). However it appears that the addition of oregano in cheese lead to an increase of TC, EC and STA. This is probably due to the microbiological quality of the herbs. Regarding physicochemical parameters, the results show that the fat content is higher in the mixture cheese (46.46%) over the mixture cheese with oregano (42.53%). Moreover, the mixture cheese with oregano has a higher protein content (39.49% versus 35.77%). The peroxide is also higher in this cheese (1 mEq. active O2 / kg oil) and in the mixture cheese the value is 0 mEq. O2 active / kg oil. This leads to the conclusion that the addition of herbs stimulate lipid oxidation causing cheese rancidity. In product evaluation, consumers preferred the mixture cheese (58% versus 42%). These results are corroborated by the scores attributed to global descriptors, Global appreciation, Aspect and Color that were greater in mixture cheese (ranging between 7.37 and 7.63) relative to the mixture cheese with oregano, varying between 6.50 and 6.72 . Despite these results, we note that this innovative product can take its place in the market because the scores assigned to the descriptors evaluated were very high (greater than 6).
For taste or appearance diversification cheeses have been manufactured with added fruits, herbs, spices and other condiments. This work performed the characterization of mixed cheese with oregano and its comparison with the simple mixture cheese. This characterization is based on the evaluation of microbiological, physicochemical and sensory parameters (consumer panel) performed after 42 days of ripening time. Regarding microbiological parameters the following groups of microorganisms analysed were: Lactic Acid Bacteria (LAB), total coliforms (TC), Staphylococcus aureus (STA), Escherichia coli (EC), Aerobic microorganisms at 30°C (TVC), Yeast and Molds (YM) and Enterobacteriaceae (EB). Were found similar microbial loads of EB and YM (approximately 6 log cfu). However it appears that the addition of oregano in cheese lead to an increase of TC, EC and STA. This is probably due to the microbiological quality of the herbs. Regarding physicochemical parameters, the results show that the fat content is higher in the mixture cheese (46.46%) over the mixture cheese with oregano (42.53%). Moreover, the mixture cheese with oregano has a higher protein content (39.49% versus 35.77%). The peroxide is also higher in this cheese (1 mEq. active O2 / kg oil) and in the mixture cheese the value is 0 mEq. O2 active / kg oil. This leads to the conclusion that the addition of herbs stimulate lipid oxidation causing cheese rancidity. In product evaluation, consumers preferred the mixture cheese (58% versus 42%). These results are corroborated by the scores attributed to global descriptors, Global appreciation, Aspect and Color that were greater in mixture cheese (ranging between 7.37 and 7.63) relative to the mixture cheese with oregano, varying between 6.50 and 6.72 . Despite these results, we note that this innovative product can take its place in the market because the scores assigned to the descriptors evaluated were very high (greater than 6).
Description
Dissertação de mestrado apresentado à Escola Superior Agrária do Instituto Politécnico de Castelo
Branco para cumprimento dos requisitos necessários à obtenção do grau de Mestre em Inovação e
Qualidade na Produção Alimentar.
Keywords
Queijo de mistura Orégãos Parâmetros microbiológicos Parâmetros físico-químicos Prova de consumidores