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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sul. Para informações adicionais entre em contato com cppsul.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sul. |
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Data corrente: |
27/11/2023 |
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Data da última atualização: |
27/11/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
ALMEIDA, T. S. de; SANTOS, B. A. dos; STEFANELLO, A.; SANTOS, I. D. dos; FRACARI, J. C.; SILVA, M.; GIONGO, C.; WAGNER, R.; NALERIO, E. S.; COPETTI, M. V. |
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Afiliação: |
TIAGO SANTOS DE ALMEIDA, FEDERAL UNIVERSITY OF SANTA MARIA; BIBIANA ALVES DOS SANTOS, FEDERAL UNIVERSITY OF SANTA MARIA; ANDRIELI STEFANELLO, FEDERAL UNIVERSITY OF SANTA MARIA; INGRID DUARTE DOS SANTOS, FEDERAL UNIVERSITY OF SANTA MARIA; JULIANA COPETTI FRACARI, FEDERAL UNIVERSITY OF SANTA MARIA; MARINA SILVA, FEDERAL UNIVERSITY OF SANTA MARIA; CITIELI GIONGO, CPPSUL; ROGER WAGNER, FEDERAL UNIVERSITY OF SANTA MARIA; ELEN SILVEIRA NALERIO, CPPSUL; MARINA VENTURINI COPETTI, FEDERAL UNIVERSITY OF SANTA MARIA. |
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Título: |
Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Food Research International, v. 173, 113287, Nov. 2023. |
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Idioma: |
Português |
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Conteúdo: |
Raw ham is a dried and matured product traditionally made from pork leg, but other animals, such as sheep, can be used. The natural presence of bacteria and fungi in this product influences its characteristics throughout the process. This study analysed the fungal populations present during raw sheep hams? processing. Two types of products were developed: without and with the addition of seasonings. Mycological analyses were carried out from the ingredients, seasonings, facilities air, as well as on the surfaces of the hams and the air in the chamber throughout the maturation period (0, 45, 90, and 180 days) using 18 % dichloran glycerol agar and the data were submitted to Principal Component Analysis. Volatile compounds were evaluated at the end of the sheep ham manufacturing process through a gas chromatograph coupled to a mass spectrometer. At 45 days of aging, a more remarkable similarity was observed between the fungi present on the non-seasoned hams and those in the ripening chamber?s air, while the seasoned hams showed a more evident relation with those fungi present in the spices. With time, the fungi in the air of the ripening chamber started to be influenced by Aspergillus ser. Aspergillus and Aspergillus ser. Rubri already installed in the seasoned hams at 45 days, and then it probably dispersed the non-seasoned ones due to the airborne spores, becoming the most prevalent in both treatments at 90 days. At the end of ripening, the mycobiota of both raw hams was composed mainly by xerophilic species of Aspergillus section Aspergillus. The total fungal count was 5.78 log CFU/cm2 for the non-seasoned and 7.19 log CFU/cm2 for the seasoned ones. A potentially ochratoxigenic Aspergillus ser. Circumdati was detected at the end of aging in raw, unseasoned hams. In conclusion, seasoning directly influences the species developing on the surface of seasoned hams throughout the ripening process, and indirectly affects the mycobiota of the non-seasoned hams when sharing the same ripening chamber. The presence of fungi in the matured sheep ham seems to contribute to the formation of volatile compounds, which are related to the sensory quality of these products. MenosRaw ham is a dried and matured product traditionally made from pork leg, but other animals, such as sheep, can be used. The natural presence of bacteria and fungi in this product influences its characteristics throughout the process. This study analysed the fungal populations present during raw sheep hams? processing. Two types of products were developed: without and with the addition of seasonings. Mycological analyses were carried out from the ingredients, seasonings, facilities air, as well as on the surfaces of the hams and the air in the chamber throughout the maturation period (0, 45, 90, and 180 days) using 18 % dichloran glycerol agar and the data were submitted to Principal Component Analysis. Volatile compounds were evaluated at the end of the sheep ham manufacturing process through a gas chromatograph coupled to a mass spectrometer. At 45 days of aging, a more remarkable similarity was observed between the fungi present on the non-seasoned hams and those in the ripening chamber?s air, while the seasoned hams showed a more evident relation with those fungi present in the spices. With time, the fungi in the air of the ripening chamber started to be influenced by Aspergillus ser. Aspergillus and Aspergillus ser. Rubri already installed in the seasoned hams at 45 days, and then it probably dispersed the non-seasoned ones due to the airborne spores, becoming the most prevalent in both treatments at 90 days. At the end of ripening, the mycobiota of both raw hams was com... Mostrar Tudo |
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Palavras-Chave: |
Carne maturada. |
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Thesagro: |
Carne; Carne Tratada; Ovino; Presunto; Tempero. |
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Thesaurus NAL: |
Aspergillus. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 03072naa a2200313 a 4500
001 2158714
005 2023-11-27
008 2023 bl uuuu u00u1 u #d
100 1 $aALMEIDA, T. S. de
245 $aSpontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced.$h[electronic resource]
260 $c2023
520 $aRaw ham is a dried and matured product traditionally made from pork leg, but other animals, such as sheep, can be used. The natural presence of bacteria and fungi in this product influences its characteristics throughout the process. This study analysed the fungal populations present during raw sheep hams? processing. Two types of products were developed: without and with the addition of seasonings. Mycological analyses were carried out from the ingredients, seasonings, facilities air, as well as on the surfaces of the hams and the air in the chamber throughout the maturation period (0, 45, 90, and 180 days) using 18 % dichloran glycerol agar and the data were submitted to Principal Component Analysis. Volatile compounds were evaluated at the end of the sheep ham manufacturing process through a gas chromatograph coupled to a mass spectrometer. At 45 days of aging, a more remarkable similarity was observed between the fungi present on the non-seasoned hams and those in the ripening chamber?s air, while the seasoned hams showed a more evident relation with those fungi present in the spices. With time, the fungi in the air of the ripening chamber started to be influenced by Aspergillus ser. Aspergillus and Aspergillus ser. Rubri already installed in the seasoned hams at 45 days, and then it probably dispersed the non-seasoned ones due to the airborne spores, becoming the most prevalent in both treatments at 90 days. At the end of ripening, the mycobiota of both raw hams was composed mainly by xerophilic species of Aspergillus section Aspergillus. The total fungal count was 5.78 log CFU/cm2 for the non-seasoned and 7.19 log CFU/cm2 for the seasoned ones. A potentially ochratoxigenic Aspergillus ser. Circumdati was detected at the end of aging in raw, unseasoned hams. In conclusion, seasoning directly influences the species developing on the surface of seasoned hams throughout the ripening process, and indirectly affects the mycobiota of the non-seasoned hams when sharing the same ripening chamber. The presence of fungi in the matured sheep ham seems to contribute to the formation of volatile compounds, which are related to the sensory quality of these products.
650 $aAspergillus
650 $aCarne
650 $aCarne Tratada
650 $aOvino
650 $aPresunto
650 $aTempero
653 $aCarne maturada
700 1 $aSANTOS, B. A. dos
700 1 $aSTEFANELLO, A.
700 1 $aSANTOS, I. D. dos
700 1 $aFRACARI, J. C.
700 1 $aSILVA, M.
700 1 $aGIONGO, C.
700 1 $aWAGNER, R.
700 1 $aNALERIO, E. S.
700 1 $aCOPETTI, M. V.
773 $tFood Research International$gv. 173, 113287, Nov. 2023.
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