Uso da pasteurização e do ultrasson para conservação de salsichas embaladas a vácuo refrigeradas

Abstract

The present study aimed to evaluate which is the most effective treatment for preserving vacuum packed sausages in two different treatments with pasteurization and ultrasound. Microbiological standards were evaluated in accordance with current legislation and the deterioration process caused by lactic acid bacteria, the hysicochemical analyzes peroxide value, moisture and volatiles were also performed. They were collected 1 standard package, another package for pasteurization, and another for ultrasound. The 3 weekly packages collected were for the microbiological and physical-chemical tests. Regarding to the microbiological parameters, all samples at both storage temperatures did not show values outside the current legislation, however there was significant proliferation of lactic acid bacteria, after 30 days of storage at 8° C variable.As for the physical and chemical parameters did not get changed during the storage time, realized in 15 days. And the ultrasound treatment had the highest differences during the period of analysis. The product stored under pasteurization treatment had better microbiological and physico-chemical conditions being suitable for consumption during the storage time. When the samples had higher counts 10 4 CFU/g of lactic acid bacteria has become a product in pale coloration, presence of slime and vacuum loss, getting out of initial quality standards.