Avaliação da qualidade do presunto fatiado em supermercados na cidade de Teresina-PI

Abstract

The objective of the present study was to evaluate the microbiological and physico- chemical changes in sliced hams exposed in refrigerated counters of supermarkets in the city of Teresina - Piauí, and their quality changes. Twelve samples distributed in four cardinal zones (South, Center, North and East) were submitted to microbiological and physicochemical analyzes. Microbiological analyzes involved the counting of thermotolerant Coliforms, performed by the Most Probable Number method, Salmonella research and Staphylococcus aureus counts obtained by the direct plate counting method with surface plating performed according to RDC No. 12. physical-chemical analyzes were performed according to IAL, all in triplicate. The experimental design used was completely randomized, the statistical program used was ACTION / EXCEL, and the data were submitted to analysis of variance and the means obtained were compared by the Tukey test at the 5% probability level. The results showed that, in relation to staphilococcus aureus, samples B and C of the South zone and sample B of the East zone presented growth suggestive for staphilococcus spp, the others were in accordance with the current legislation. For the physico-chemical analysis the analyzed parameters presented the following values: humidity with a mean of between 67.33 to 75.99%, ashes with a mean of between 3.11 to 4.28% and for lipids between 3.67 and 7, 76%, in relation to parameters titratable acidity, pH and water activity, the averages exposed were 2.71 to 8.16%, from 5.96 to 6.77% and from 0.951 to 0.960%, respectively. It was concluded that the samples of ham presented adequate microbiological quality, were in accordance with the microbiological quality standards established by the current legislation, and the physical chemical analyzes reveal the importance of maintaining the ham in ideal conditions of conservation and if they do not are observed, changes may occur in which this type of food may suffer when exposed to inappropriate temperatures.