Resumo

This study assessed the effect of the cold chain on egg quality in a model simulation of post-washing processing and consumer storage. Post-washed eggs were assigned to 12 groups that simulated the conditions of temporary storage after washing (step 1; 7°C or 25°C for 1 day), transportation (step 2; 7°C or 30°C for 8 h), and selling or storage (step 3; 7°C, 25°C or 30°C for 4 weeks). The freshness and microbial characteristics of the eggs were analyzed for 4 weeks. High-temperature conditions in steps 1 or 2 resulted in reduced quality and more bacteria on eggshells, and this egg quality deterioration worsened after storage for over 2 weeks. In step 3, the quality of the eggs stored at 7°C was maintained during the entire storage, whereas the eggs stored at 25°C had lower quality and broken vitelline membranes in week 4, and the eggs stored at 30°C were spoiled. Eggs should be stored from post-washing until storage by consumers in a cold environment without interruption of temperature control to maintain quality and safety. Consumers must be aware that eggs should be stored at refrigerator temperature.(AU)

Resumo

This study investigated the influence of cold chain integrity during postwashing processing and storage on chicken egg quality. Postwashed eggs from a commercial washing plant were assigned to eight groups that simulated the conditions of postwashing temporary storage, transportation, selling, and storage. At each step, eggs were stored at low (7 °C) or high (25 °C or 30 °C) temperatures for a certain period of time to simulate commercial handling. Freshness and microbial characteristics of the eggs were analyzed for 4 weeks. The results demonstrated that eggs stored at low temperatures during all three steps in the cold chain maintained the highest quality. Any interruption of the integrity of low temperature in the cold chain resulted in varied quality deterioration. Therefore, processors and consumers should maintain washed eggs in a cold chain from postwashing until consumption to maintain the quality and safety of eggs.

Resumo

O presente trabalho teve por objetivo, avaliar a temperatura de produtos lácteos expostos nas unidades produtoras de frio e a temperatura de três expositores refrigerados que acondicionavam os produtos, em um hipermercado do noroeste do Estado de São Paulo. Foram mensuradas temperaturas durante 25 dias, de quatro produtos, manteiga, requeijão, creme de leite e leite pasteurizado, acondicionados em expositores resfriados e foi avaliada ainda a temperatura registrada no termostato dos expositores dos respectivos produtos. Foi possível observar que os resultados dos produtos lácteos analisados se apresentavam dentro dos padrões estabelecidos pela legislação vigente e respeitando a temperatura de conservação especificada no rótulo dos produtos e todas as verificações realizadas apresentaram temperaturas negativas. É possível concluir que o frio produzido pela câmara fria avaliada foi satisfatório para manutenção de produtos de origem animal perecíveis e que os expositores avaliados demonstraram no visor externo temperaturas também eficientes para manutenção da qualidade sensorial, físicas, químicas e microbiológicas dos produtos expostos.

The objective of the present research was to evaluate the temperature of milk products exposed in the cold production units and the temperature of three refrigerated display units that packaged the products in a hypermarket from the northwest of São Paulo State. Temperatures were measured during 25 days of four products, butter, curd, cream and pasteurized milk, conditioned in refrigerated display units and the temperature registered in the thermostat of the exhibitors of the respective products was also evaluated. It was possible to observe that the results of the dairy products analyzed were within the standards established by the current legislation and respecting the storage temperature specified on the product label and all the checks performed presented negative temperatures. It is possible to conclude that the cold produced by the cold chamber was satisfactory for the maintenance of perishable products of animal origin and that the evaluated exhibitors showed in the external display temperatures also efficient for maintaining the sensorial, physical, chemical and microbiological quality of the exposed products.

Resumo

Este trabalho objetivou avaliar os efeitos do estádio de maturação na colheita, da temperatura de armazenamento e do tempo para o resfriamento na preservação da qualidade pós-colheita de frutos de butiá. Os frutos foram colhidos em três estádios de maturação (verde, verde-amarelo e amarelo) e armazenados a 0±2°C e 20±2°C. Frutos armazenados a 0±2°C apresentaram melhor retenção de firmeza, de cor verde da epiderme, de acidez total titulável (ATT) e de sólidos solúveis totais (SST), em relação àqueles armazenados a 20±2°C. Os benefícios da refrigeração na preservação pós-colheita foram maiores para frutos colhidos em estádio verde, apesar da sua qualidade inferior, caracterizada pelos altos valores de ATT e baixos valores de SST em relação aos colhidos nos estádios verde-amarelo e amarelo. Frutos armazenados a 0±2°C não apresentaram sintoma de injúria por frio. Durante todo o período de armazenamento, não foi possível observar a ocorrência de climatério respiratório. Não houve diferença significativa nas taxas respiratórias pós-colheita entre os estádios de maturação dos frutos na colheita. O incremento na temperatura de armazenamento de 0 a 30°C ocasionou um aumento significativo nas taxas respiratórias de 50,26 a 658,35 nmol CO2 kg-1 s-1, segundo um modelo sigmoidal, ou seja, um rápido incremento entre 0 a 10°C, seguido de um aumento gradual, tendendo a um equilíbrio na temperatura de 30°C. Houve efeito positivo da imediata refrigeração dos frutos após a colheita na preservação da firmeza, da cor verde da epiderme e da ATT, mas não dos teores de SST. A alta perecibilidade de butiá requer o imediato resfriamento a 0°C, de frutos colhidos no estádio de maturação verde-amarelo, visando a preservar a sua qualidade pós-colheita.

This research was carried out to assess the effects of maturity stage at harvest, storage temperature, and cooling delay on postharvest quality preservation of jelly palm fruits. The fruits were harvested at three maturity stages (green, yellow-green, and yellow) and stored at 0 2°C and 20 2°C. Fruits stored at 0 2°C showed better retention of firmness, green color of the skin, total titratable acidity (TTA), and total soluble solids (TSS) than fruits stored at 20 2°C. Fruits harvested at the green maturity stage showed the best benefit from cold storage for postharvest preservation, despite of its poorest sensorial quality, characterized by the higher values of TTA and lower values of TSS than fruits harvested at yellow-green and yellow maturity stages. Fruits stored at 0 2°C did not show any symptom of chilling injury. Along the entire storage period, the fruits did not exhibit a climacteric respiratory pattern. Fruits harvested at different maturity stages did not show significant difference in terms of respiration rates. Thee increment of storage temperature from 0 to 30°C significantly increased the respiration rates from 50.26 to 658.35nmol CO2 kg-1 s-1. This respiratory increase followed a sigmoid model, with a rapid increase between 0 and 10°C, and a more modest increase towards the temperature of 30°C. There was a positive effect of immediate cooling after harvest on fruit retention of firmness, skin green color, and TTA, but not on TSS. Since jelly palm fruit is highly perishable, it should be harvested at the yellow-green maturity stage and then immediately stored at 0°C to preserve its postharvest quality.