Viabilidade de Clostridium difficile em mortadella adicionada de óleos essenciais e conteúdo reduzido de nitrito de sódio
DOI:
https://doi.org/10.33448/rsd-v11i9.31106Palavras-chave:
Aditivos naturais; Clostridium difficile; Óleos essenciais; Produto cárneo; Segurança alimentar.Resumo
Foram avaliados os efeitos da adição de misturas de óleos essenciais e a redução do teor de nitrito de sódio (75 ppm) em mortadelas inoculadas com Clostridium difficile, bem como as características tecnológicas do produto. 15 óleos essenciais foram testados anteriormente, mas apenas quatro foram selecionados. As concentrações bactericidas mínimas encontradas foram de 1,2% para Ocimum basilicum, 0,3% para Origanum vulgare e Thymus vulgaris e 0,15% para Litsea cubeba. Não houve diferença significativa no crescimento de células viáveis entre os tratamentos e o controle; contudo, houve um aumento nas células viáveis de aproximadamente 2.5 log10 NMP/g após o quinto dia. As combinações de óleos não impediram a esporulação, no entanto efeito sinergístico foi observado nas análises in vitro. Houve uma redução no pH durante o armazenamento e maior quantidade de nitrito residual no tratamento F1 (Origanum vulgare (0,2%); Thymus vulgaris (0,05%) e Litsea cubeba (0,025%), com 10,23 ppm, e redução de nitrito residual durante o período de armazenamento de 18,75 ppm no primeiro dia de armazenamento para 5,11 ppm no último. Nenhuma mudança significativa foi observada nas características tecnológicas do produto para os tratamentos analisados.
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