ABSTRACT
A indústria de panificaçäo apresentou na última década um aumento considerável no número de produtos disponíveis no comércio. A pizza ganhou preferência, entre tantos, pela sua facilidade de preparo e custo acessível. Este trabalho teve por objetivo estudar a composiçäo química e alguns indicadores de qualidade e sua relaçäo com a ocorrência de bolores e leveduras expressos como número de unidades formadoras de colônias em temperaturas de refrigeraçäo e ambiente. Os resultados mostraram que a temperatura de refrigeraçäo näo impediu o aumento das UFC, ao longo dos diferentes períodos de armazenamento. Os valores alcançados foram superiores aos estabelecidos pela legislaçäo nacional. Esta situaçäo sugere que as condiçöes sanitárias durante o processamento do produto, embalagem e armazenamento contribuíram para que as amostras näo chegassem ao final do prazo de validade adequadas para o consumo, mesmo sob refrigeraçäo. Os valores de pH e acidez acima dos recomendados para massas alimentícias (5,7 e 1,0mg NaOH.g-1 respectivamente) estäo fortemente correlacionados com os níveis de contaminaçäo encontrados ao longo do armazenamento (2,9x10.6 UFG.g-1). (AU)
Bakery industries have been developing and expanding the range of products offered for commercial sale. Pizzas are being well accepted, because they are cheap, easy to prepare and have a good nutritional value. The purpose of this study was to evaluate the chemical composition, quality indexes and their relation with colony-forming units (CFU) under refrigeration and room temperature. Results showed that the refrigeration temperature didnít influence the increase of molds and yeast contamination during storage periods. The level of these microorganisms contents was above maximum limits established by national legislation. This situation suggests that sanitary conditions, during the process, package and storage of the product contribute to the increase of contamination under or without refrigeration temperature. The values of pH and acid index (5,7 and 1,0 mg NaOH.g 1) were correlated with the contamination levels found during storage periods (2,9x106 CFU. g -1). (AU)
Subject(s)
Yeasts , Food Contamination , Food Quality , Food Analysis , FungiABSTRACT
The quality of pre-cooked pizza dough was investigated by assessing the occurrence of molds, yeasts and mycotoxins. Random sampling of commercial pre-cooked pizza cakes was done in different stores in the cities of Rio Grande and Pelotas, RS, between 1996 and 1997. The products were analysed on the sampling day after storage at room (22-30ºC) or refrigerated temperature (7ºC) following the shelf life stated the manufacturer (25,30 and 45 days). The results showed that mold and yeast contamination was frequently above maximum limits (30
Subject(s)
Food Analysis/methods , Mycotoxins/analysis , Yeasts/isolation & purification , Environmental Pollution , Food SamplesABSTRACT
The quality of pre-cooked pizza dough was investigated by assessing the occurrence of molds, yeasts and mycotoxins. Random sampling of commercial pre-cooked pizza cakes was done in different stores in the cities of Rio Grande and Pelotas, RS, between 1996 and 1997. The products were analysed on the sampling day and after storage at room (22-30ºC) or refrigerated temperature (7ºC) following the shelf life stated by the manufacturer (25,30 and 45 days). The results showed that mold and yeast contamination was frequently above the maximum limits (10³CFU/g-1) established by Brazilian guide lines, even in samples kept at refrigerated temperatures up to the end of shelf life. Although no mycotoxin contamination was detected, a strain of the Penicillium genus, isolated from various samples, produced ochratoxin A at refrigeration temperatures.
A qualidade de massa de pizza pré-fabricada foi avaliada através da determinação de bolores, leveduras e micotoxinas. Entre 1996 e 1997, fez-se uma amostragem ao acaso de discos de pizza pré-cozidos, em diferentes estabelecimentos comerciais das cidades de Pelotas e Rio Grande, RS, Brasil. Os produtos foram analisados no dia da amostragem e após o armazenamento em temperatura ambiente (22-30ºC) ou de refrigeração (7ºC), seguida o prazo de validade indicado pelo fabricante (20, 30 e 45 dias). Os resultados indicaram que contaminação por bolores e leveduras estavam frequentemente acima dos limites (10³ UFC/g), estabelecidos pelos padrões brasileiros, mesmo nas amostras mantidas em refrigeração. Embora nenhuma micotoxina tenha sido detectada, uma cepa do gênero Penicillium, isolado de várias amostras, produziu ocratoxina A em refrigeração.