Controle microbiológico de produto industrializado à base de tomate
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Data
2012
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Resumo
This study was aimed to evaluate from the microbiological control of
the finished product from tomatoes during the period October to
December of 2009. The sensory and microbiological analysis included
the study of pH, taste, aroma, consistency of visual appearance,
mesophilic bacteria, lactic acid bacteria, yeasts, bacteria and
thermophilic bacteria producing gas. The pH was directly change the
color, flavor, aroma, and the visual aspect, there was no association
with consistency. Already in the microbiological analysis showed the
presence of aerobic mesophilic bacteria and termófillas "Flat Sour '.
Based on the results obtained in the assessments, we can say that the
tomato paste produced by business Goiás Alimentos SA proved to be
a good quality product, showing satisfactory results in all tests and is
in line with current legislation. However, the results obtained in this
experiment do not rule out the necessity for monitoring and quality
control in processing tomato paste 350g.
Descrição
Palavras-chave
Avaliação sensorial, Sensory evaluation, Microbiológica, Microbiology, Tomato products industry
Citação
SOUZA, Elias Alves de et al. Controle microbiológico de produto industrializado à base de tomate. Revista de Biotecnologia & Ciência, Anápolis, v. 1, n. 1, p. 72-86, 2012.