Uso de revestimentos comestíveis no controle de fungos em salaminhos

Abstract

During the maturation of fermented meat products, the environment becomes conducive to the growth of fungi in the surface of the product. This might often be considered undesirable and not accepted by consumers, which creates the need for the industrial use of antifungal in the production. These are allowed by the Brazilian legislation despite reports that they are harmful to health. This study aimed to evaluate the effects of the use of coatings and antifungal in the surface of dry sausages in the stages of fermentation and drying, and in the characteristics of the final product. For that, we elaborated dry sausages with the coating of chitosan (QUIT), alginate (ALG), alginate + potassium sorbate (AL+SO), potassium sorbate (SORB), and natamycin (NATA). The analyses were made in times of 0, 7, 14 and 21 days. The changes during the maturation of the product were evaluated by physicochemical analysis, and the antifungal effects of the treatments by digital image analysis and by sensorial analysis of the Optimized Descriptive Profile (ODP). During maturation, the treatments did not influence on (P>0.05) the losses of mass, pH, acidity, nitrite residual content, lipid oxidation, internal colour, texture, and humidity. For the quantification of fungi growth, digital analysis correlated to sensorial analysis performed by the DOP method have showed that the NATA and SORB treatments have obtained higher antifungal efficiency in dry sausages, and the QUIT and SORB coatings were not effective against the Penicillium nalgiovense fungi.