EVALUATION OF WASHING IN CHLORINATED SEAWATER TO ASSESS THE MICROBIOLOGICAL AND SENSORIAL CONDITION OF “IN NATURA” OYSTERS (Crassostrea gigas) CULTIVATED IN FLORIANOPOLIS-SC (BRAZIL)
.A eficiência da lavagem da carne de ostras em água do mar clorada foi avaliada em termos de qualidade . rnicrobiolóqica e sensorial. As ostras foram coletadas em área de cultivo da Universidade, Federal de Santa Catarina, na região de Sambaqui, Florianópolis, SC. Após ser removida da concha, a carn...
Published in: | Boletim do Centro de Pesquisa de Processamento de Alimentos |
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Online Access: | http://revistas.ufpr.br/alimentos/article/view/14011 https://doi.org/10.5380/cep.v16i2.14011 |
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ftjcalvados:oai:ojs.c3sl.ufpr.br:article/14011 2023-05-15T15:58:14+02:00 EVALUATION OF WASHING IN CHLORINATED SEAWATER TO ASSESS THE MICROBIOLOGICAL AND SENSORIAL CONDITION OF “IN NATURA” OYSTERS (Crassostrea gigas) CULTIVATED IN FLORIANOPOLIS-SC (BRAZIL) AVALIAÇÃO DA LAVAGEM EM ÁGUA DO MAR CLORADA PARA A MANUTENÇÃO DA QUALIDADE MICROBIOLÓGICA E SENSORIAL DE OSTRAS (Crassostrea gigas) IN NATURA CULTIVADAS EM FLORIANÓPOLlS. - SC SCHRAMM, MATHIAS ALBERTO BEIRÃO, LUIZ HENRIQUE 1998-12-31 application/pdf http://revistas.ufpr.br/alimentos/article/view/14011 https://doi.org/10.5380/cep.v16i2.14011 por por UFPR http://revistas.ufpr.br/alimentos/article/view/14011/9431 Boletim do Centro de Pesquisa de Processamento de Alimentos; v. 16, n. 2 (1998) 19839774 0102-0323 10.5380/cep.v16i2 OSTRAS; Crassostrea gigas; ANÁLISE MICROBIOLÓGICA; ANÁLISE SENSORIAL. OYSTERS; MICROBIOLOGICAL ANALYSIS; SENSORIAL ANALYSIS. info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 1998 ftjcalvados https://doi.org/10.5380/cep.v16i2.14011 2017-12-04T09:12:11Z .A eficiência da lavagem da carne de ostras em água do mar clorada foi avaliada em termos de qualidade . rnicrobiolóqica e sensorial. As ostras foram coletadas em área de cultivo da Universidade, Federal de Santa Catarina, na região de Sambaqui, Florianópolis, SC. Após ser removida da concha, a carne das ostras sofreu diferentes tratamentos (3, 5 e 7 minutos) de lavagem em água do mar refrigerada e com 100 ppm de hipoclorito de sódio, permanecendo uma amostra in natura como controle. As amostras foram analisadas em função da contaminação de microrganismos mesófilos, psicr6filos, coliformes totais e Escherichia coli, utilizando-se placas Petrifilm™ para contagem microbiol6gica. Paralelamente as amostras foram avaliadas sensorialmente por equipe de sete julgadotes, mediante escala hedônica de 9 pontos, quanto às características cor, sabor e odor. Ambos os tratamentos, de 5 e 7 minutos, reduziram 69% dos organismos mesófilos, além de 94% e 97% dos organismos coliformes totais, respectivamente. Não foi observada presença de Escherichia coli nas amostras. Quanto à avaliação sensorial, não houve diferença significativa ao nível de 5% entre amostras submetidas aos tratamentos de 3 e 5 minutos de lavagem e a amostra in natura. Raw oysters were washed with chlorinated seawater and analyzed concerning microbiological and sensorial qualities. The oysters were acquired at a growing area from Santa Catarina Federal University, Brazil. After removing the shells, the oyster-flesh was dipped into cold seawater containing 100 ppm of sodium hydrochloride during periods of 3, 5 and 7 minutes. One sample remained in natura as the control. Aerobic mesophilic flora, aerobic psychrophilic flora, coliform bacterias and E. coli were counted by Petríülm™ methods. Sensorial evalualion of the samples was performed by a team of seven judges using a 9-point hedonic scale, observinq the characteristics of color, odor and taste. Fiveminute and seven-minute washing treatments reduced 69% of mesophilic flora and 94% and 97% of the total coliform contamination, respectively. E. coli was absent in all samples. As concerns to the sensorial evalualion, there was no difference at a significance level of 5% among the samples of washing treatments of 3 and 5 minutes and the control sample. Article in Journal/Newspaper Crassostrea gigas Biblioteca Digital de Periódicos da UFPR (Universidade Federal do Paraná) Boletim do Centro de Pesquisa de Processamento de Alimentos 16 2 |
institution |
Open Polar |
collection |
Biblioteca Digital de Periódicos da UFPR (Universidade Federal do Paraná) |
op_collection_id |
ftjcalvados |
language |
Portuguese |
topic |
OSTRAS; Crassostrea gigas; ANÁLISE MICROBIOLÓGICA; ANÁLISE SENSORIAL. OYSTERS; MICROBIOLOGICAL ANALYSIS; SENSORIAL ANALYSIS. |
spellingShingle |
OSTRAS; Crassostrea gigas; ANÁLISE MICROBIOLÓGICA; ANÁLISE SENSORIAL. OYSTERS; MICROBIOLOGICAL ANALYSIS; SENSORIAL ANALYSIS. SCHRAMM, MATHIAS ALBERTO BEIRÃO, LUIZ HENRIQUE EVALUATION OF WASHING IN CHLORINATED SEAWATER TO ASSESS THE MICROBIOLOGICAL AND SENSORIAL CONDITION OF “IN NATURA” OYSTERS (Crassostrea gigas) CULTIVATED IN FLORIANOPOLIS-SC (BRAZIL) |
topic_facet |
OSTRAS; Crassostrea gigas; ANÁLISE MICROBIOLÓGICA; ANÁLISE SENSORIAL. OYSTERS; MICROBIOLOGICAL ANALYSIS; SENSORIAL ANALYSIS. |
description |
.A eficiência da lavagem da carne de ostras em água do mar clorada foi avaliada em termos de qualidade . rnicrobiolóqica e sensorial. As ostras foram coletadas em área de cultivo da Universidade, Federal de Santa Catarina, na região de Sambaqui, Florianópolis, SC. Após ser removida da concha, a carne das ostras sofreu diferentes tratamentos (3, 5 e 7 minutos) de lavagem em água do mar refrigerada e com 100 ppm de hipoclorito de sódio, permanecendo uma amostra in natura como controle. As amostras foram analisadas em função da contaminação de microrganismos mesófilos, psicr6filos, coliformes totais e Escherichia coli, utilizando-se placas Petrifilm™ para contagem microbiol6gica. Paralelamente as amostras foram avaliadas sensorialmente por equipe de sete julgadotes, mediante escala hedônica de 9 pontos, quanto às características cor, sabor e odor. Ambos os tratamentos, de 5 e 7 minutos, reduziram 69% dos organismos mesófilos, além de 94% e 97% dos organismos coliformes totais, respectivamente. Não foi observada presença de Escherichia coli nas amostras. Quanto à avaliação sensorial, não houve diferença significativa ao nível de 5% entre amostras submetidas aos tratamentos de 3 e 5 minutos de lavagem e a amostra in natura. Raw oysters were washed with chlorinated seawater and analyzed concerning microbiological and sensorial qualities. The oysters were acquired at a growing area from Santa Catarina Federal University, Brazil. After removing the shells, the oyster-flesh was dipped into cold seawater containing 100 ppm of sodium hydrochloride during periods of 3, 5 and 7 minutes. One sample remained in natura as the control. Aerobic mesophilic flora, aerobic psychrophilic flora, coliform bacterias and E. coli were counted by Petríülm™ methods. Sensorial evalualion of the samples was performed by a team of seven judges using a 9-point hedonic scale, observinq the characteristics of color, odor and taste. Fiveminute and seven-minute washing treatments reduced 69% of mesophilic flora and 94% and 97% of the total coliform contamination, respectively. E. coli was absent in all samples. As concerns to the sensorial evalualion, there was no difference at a significance level of 5% among the samples of washing treatments of 3 and 5 minutes and the control sample. |
format |
Article in Journal/Newspaper |
author |
SCHRAMM, MATHIAS ALBERTO BEIRÃO, LUIZ HENRIQUE |
author_facet |
SCHRAMM, MATHIAS ALBERTO BEIRÃO, LUIZ HENRIQUE |
author_sort |
SCHRAMM, MATHIAS ALBERTO |
title |
EVALUATION OF WASHING IN CHLORINATED SEAWATER TO ASSESS THE MICROBIOLOGICAL AND SENSORIAL CONDITION OF “IN NATURA” OYSTERS (Crassostrea gigas) CULTIVATED IN FLORIANOPOLIS-SC (BRAZIL) |
title_short |
EVALUATION OF WASHING IN CHLORINATED SEAWATER TO ASSESS THE MICROBIOLOGICAL AND SENSORIAL CONDITION OF “IN NATURA” OYSTERS (Crassostrea gigas) CULTIVATED IN FLORIANOPOLIS-SC (BRAZIL) |
title_full |
EVALUATION OF WASHING IN CHLORINATED SEAWATER TO ASSESS THE MICROBIOLOGICAL AND SENSORIAL CONDITION OF “IN NATURA” OYSTERS (Crassostrea gigas) CULTIVATED IN FLORIANOPOLIS-SC (BRAZIL) |
title_fullStr |
EVALUATION OF WASHING IN CHLORINATED SEAWATER TO ASSESS THE MICROBIOLOGICAL AND SENSORIAL CONDITION OF “IN NATURA” OYSTERS (Crassostrea gigas) CULTIVATED IN FLORIANOPOLIS-SC (BRAZIL) |
title_full_unstemmed |
EVALUATION OF WASHING IN CHLORINATED SEAWATER TO ASSESS THE MICROBIOLOGICAL AND SENSORIAL CONDITION OF “IN NATURA” OYSTERS (Crassostrea gigas) CULTIVATED IN FLORIANOPOLIS-SC (BRAZIL) |
title_sort |
evaluation of washing in chlorinated seawater to assess the microbiological and sensorial condition of “in natura” oysters (crassostrea gigas) cultivated in florianopolis-sc (brazil) |
publisher |
UFPR |
publishDate |
1998 |
url |
http://revistas.ufpr.br/alimentos/article/view/14011 https://doi.org/10.5380/cep.v16i2.14011 |
genre |
Crassostrea gigas |
genre_facet |
Crassostrea gigas |
op_source |
Boletim do Centro de Pesquisa de Processamento de Alimentos; v. 16, n. 2 (1998) 19839774 0102-0323 10.5380/cep.v16i2 |
op_relation |
http://revistas.ufpr.br/alimentos/article/view/14011/9431 |
op_doi |
https://doi.org/10.5380/cep.v16i2.14011 |
container_title |
Boletim do Centro de Pesquisa de Processamento de Alimentos |
container_volume |
16 |
container_issue |
2 |
_version_ |
1766393958141788160 |