Banca de DEFESA: MAHYRA DA PAIXÃO E SILVA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : MAHYRA DA PAIXÃO E SILVA
DATA : 11/04/2019
HORA: 13:30
LOCAL: sala de aula do PPGCTA
TÍTULO:

Application of Oxygen Absorbent in Minimally Processed Lettuce in an Agroindustry

PALAVRAS-CHAVES:

Active Packaging, Minimally Processed, Commercial shelf life

PÁGINAS: 61
GRANDE ÁREA: Ciências Agrárias
ÁREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
ESPECIALIDADE: Embalagens de Produtos Alimentares
RESUMO:

Over the years there has been a major change in the routine of households, with this minimally processed vegetables have come in response to this new trend and have been increasingly accepted by consumers, especially in large urban centers. The objective of the present work was to evaluate the application of active packaging system using the technology of oxygen absorbers applied in the conservation of minimally processed lettuce. It was carried out in LAETec / UFF, in partnership with a company of minimum processing of vegetables of the region of Volta Redonda / RJ. The lettuce and the LDPE packages were supplied by the agroindustry, being the same used in the company. Two varieties of vegetables (crisp and American) were processed and packaged in the company, these being sliced or "hand-ripped". The oxygen-absorbing sachets were inserted into the LAETec and the product stored at 7 ° C for 7 days. The analyses were visual, mass loss, pH, oxygen quantification in the headspace, microbiological control (Salmonella, E. coli and psychrotrophic microorganisms) in addition to being determined the TPO2 and TPVA of the packages. Sliced lettuce (American variety) and sliced (curly variety) showed a steady drop in O2 concentration in the headspace over the course of days, exhibiting a more moderate O2 consumption and lower degradation. The lettuces, sliced in the curly variety and "hand - ripped" in the American variety, both with sachet insertion, presented the lowest rates of mass loss when compared to the packages without absorbent sachet. All cutting types (with the exception of slice treatment, American variety) presented constant and near pH acceptable for vegetables.
In the microbiological analysis, there was an absence of Salmonella and for some treatments the presence of E. coli, in addition to significant counts of psychrotrophic microorganisms for all treatments, was observed for an improvement in the implantation of Good Manufacturing Practices (GMP) in the establishment, which could until it presents better results for the use of Active Packaging System technology. In the visual analysis, the treatments with saccharin saccharide presented the best results in the maintenance of the vegetable color. It was concluded that the technology, as it was applied, was effective in improving the preservation of the sensorial characteristics until the third day of storage

MEMBROS DA BANCA:
Presidente - 031.379.796-09 - NATHÁLIA RAMOS DE MELO - UFF
Externo ao Programa - 1488978 - CRISTIANE HESS DE AZEVEDO MELEIRO
Externo à Instituição - KAMILA DE OLIVEIRA DO NASCIMENTO - UNIFOA