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Doctoral Thesis
DOI
https://doi.org/10.11606/T.85.2020.tde-01092021-144752
Document
Author
Full name
Marcia Regina Reggiolli
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2020
Supervisor
Committee
Arthur, Valter (President)
Silva, Leonardo Gondim de Andrade e
Harder, Marcia Nalesso Costa
Spoto, Marta Helena Fillet
Title in Portuguese
Os efeitos da irradiação sobre as especiarias
Keywords in Portuguese
análise sensorial
especiarias
microrganismos
segurança alimentar
Abstract in Portuguese
As especiarias são consideradas produtos constituídos de partes comestíveis de várias espécies de vegetais, como raízes, rizomas, bulbos, cascas, folhas, flores, frutos, sementes e talos. A irradiação de alimentos, um processo físico de emissão e propagação de energia, tem sido empregada com a finalidade de esterilizar ou preservar os alimentos a partir da destruição de microrganismos, parasitas, insetos e outras pragas. O presente estudo tem por objetivo avaliar a ação de diferentes doses de irradiação sobre as especiarias salsa, cebolinha e coentro in natura no que tange à eliminação de microrganismos e às alterações de suas características sensoriais. As especiarias foram submetidas a três diferentes doses de radiação (2,5 kGy, 5,0 kGy e 7,5 kGy), a fim de verificar qual a dose que seria capaz de esterilizar o material que apresentava contaminação microbiana elevada. Analisou-se a presença de Salmonella spp, Shigella spp e Coliformes termotolerantes e totais, conforme dispõe a legislação da Agência Nacional de Vigilância Sanitária. Para análise sensorial utilizou-se os testes de aceitação e intenção de compra e a escala Just About Right (JAR) de 5 pontos. As amostras do coentro irradiado foram as que obtiveram as piores avaliações no que se refere a aceitação e intenção de compra. No tocante à impressão global, a maioria dos provadores julgou a amostra de cebolinha e de salsa dentro dos escores hedônicos de aceitação, o mesmo não ocorrendo com o coentro, que apresentou grande rejeição. Pôde-se verificar que tanto o aroma quanto a cor penalizaram a média dos escores hedônicos de aceitação de forma negativa. A dose de radiação com 5,0 kGy foi eficiente na descontaminação microbiana das especiarias estudadas. Entretanto, alterações químicas promovidas pelo processo de irradiação nas especiarias foram percebidas pelos provadores na análise sensorial. Esse fato pode ter sido agravado pela utilização de especiarias in natura com baixa tolerância às doses de irradiação aplicadas neste trabalho.
Title in English
The effects of irradiation on spices
Keywords in English
food security
microorganisms
sensory analysis
spices
Abstract in English
Spices are considered to be products made up of edible parts of various species of vegetables, such as roots, rhizomes, bulbs, bark, leaves, flowers, fruits, seeds and stems. Food irradiation, a physical process of emission and propagation of energy, has been used for the purpose of sterilize or preserve food from the destruction of microorganisms, parasites, insects and other pests. The present study aims to evaluate the action of different doses of irradiation on the spices parsley, chives and fresh coriander with respect to the elimination of microorganisms and changes of their sensory characteristics. The spices were subjected to three different irradiation doses (2.5 kGy, 5.0 kGy and 7.5 kGy), in order to verify which dosimetry would be able to sterilize material that had contamination high microbial. The presence of Salmonella spp, Shigella spp and Thermotolerant and total coliforms, was verified according to the legislation of the Agency National Health Surveillance. For sensory analysis, the tests of acceptance and purchase intention and the Just About Right (JAR) scale of 5 points were used. The samples of irradiated coriander were those that obtained the worst evaluations in the which refers to acceptance and purchase intention. Regarding the global impression, the Most tasters judged the sample of chives and parsley within the hedonic acceptance scores, not the same with coriander, which showed great rejection. It was possible to verify that both the aroma and the color penalized the average of hedonic acceptance scores in a negative way. The irradiation dose with 5.0 kGy was efficient in the microbial decontamination of studied spices. However, chemical changes promoted by the irradiation treatment in spices was noticed by the tasters in the sensory analysis. This fact may have been aggravated by the use of spices in natura with low tolerance to the irradiation doses applied in this work.
 
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Publishing Date
2021-09-03
 
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