Demostración de la homogeneidad del pH y actividad de agua en secaderos de derivados cárnicos madurados como medida de seguridad alimentaria
Study carried out in the company Noel Alimentaria S.A.U., whose Quality department proposed to perform an analysis of the operating homogeneity of the drying rooms of the Noel 4 plant from the evaluation of two parameters, pH and water activity (Aw), in two dry-cured meat products (fuet and sarta)....
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| Formato: | tesis de maestría |
| Fecha de publicación: | 2018 |
| País: | España |
| Recursos: | Universitat Autònoma de Barcelona |
| Repositorio: | Dipòsit Digital de Documents de la UAB |
| Idioma: | español |
| OAI Identifier: | oai:ddd.uab.cat:215678 |
| Acesso em linha: | https://ddd.uab.cat/record/215678 |
| Access Level: | acceso abierto |
| Palavra-chave: | Tecnologia dels aliments Aliments i nutrició Enologia Olis Greixos |
| Resumo: | Study carried out in the company Noel Alimentaria S.A.U., whose Quality department proposed to perform an analysis of the operating homogeneity of the drying rooms of the Noel 4 plant from the evaluation of two parameters, pH and water activity (Aw), in two dry-cured meat products (fuet and sarta). In these products, the control of the pH at the end of the fermentation process and from the Aw at the end of the drying process are Critical Control Points (CCP) as they face the biological danger of survival and growth of pathogens such as Salmonella, Listeria monocytogenes, Escherichia coli and Staphylococcus aureus. This homogeneity was assessed in two aspects: the homogeneity between different points of the dryer for the same item; and the homogeneity between different batches of the same product that carried out their curing process in the same dryer. The degree of compliance with the criteria defined by the company as the main preventive measures at the level of food safety for cured meat derivatives was also determined. Finally, and given the observation of some heterogeneity between the pH and Aw values both within a batch and between batches of the same dryer, the less favorable points of the dryers were determined from the perspective of food safety. The statistical analysis of the data allowed concluding that heterogeneity does not compromise food security. This fact is also corroborated when, applying the experimental results of higher risk, the growth of pathogens is estimated by means of two methods of microbiological prediction. |
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