TCC - Zootecnia (Sede)
URI permanente para esta coleçãohttps://arandu.ufrpe.br/handle/123456789/478
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Item Qualidade de queijos coalhos adicionados de óleos essenciais em sua formulação(2024-09-30) Silva, Maria Manuele Dantas Pereira da; Soares, Luciana Felizardo Pereira; Rocha, Laura Leandro da; http://lattes.cnpq.br/7226123934022759; http://lattes.cnpq.br/4071178363761831; http://lattes.cnpq.br/9024775534481122The objective of this study was to evaluate the physicochemical composition of coalho cheese with the addition of essential oils of oregano, rosemary, and thyme in its formulation at different maturation times. The research was designed as a completely randomized design in a 3x4 factorial arrangement, in triplicate, at three maturation times: 0 (fresh cheese), 15, and 30 days, with four types of coalho cheese: control cheese without essential oil; with oregano essential oil; rosemary oil; and thyme oil, the last three with equivalent concentrations of 40 μL. The physicochemical characteristics of the cheeses at each period were evaluated. The quality of the milk used as raw material was assessed for physical properties, chemical composition, and the presence of pathogenic microorganisms. The milk used as raw material met the quality standards required by legislation. Compared to fresh cheese, a decrease in moisture content was observed over the maturation period, from 55.94% moisture at 0 days to 54.62% and 53.58% at 15 and 30 days, respectively. Regarding the percentage of fat, ash, and acidity, there was a reduction over the evaluated times. There was no significant variation in protein content between the maturation periods. According to the average yields of the treatments (kg), they corresponded to 1.41 kg, 1.30 kg, 1.51 kg, and 1.43 kg for cheeses without oils, with oregano oil, rosemary oil, and thyme oil, respectively. Greater economic viability was observed in cheeses with rosemary and thyme oils, with percentages of 19.5% and 2.9% more favorable compared to the control. The use of essential oils of oregano, rosemary, and thyme in the formulation of coalho cheese proved to be a promising strategy that can modify and improve specific characteristics of coalho cheese, depending on the desired objective. Additionally, it can increase the yield of cheeses with the addition of rosemary and thyme oils, offering a viable and advantageous alternative for the dairy industry and providing differentiated products with higher added value for the consumer market.Item Atividade antimicrobiana de óleos essenciais de orégano (Origanum vulgare), pimenta rosa (Schinus terebinthifolia) e melaleuca (Melaleuca alternifólia) frente aos patógenos de origem alimentar(2024-02-21) Silva, Esterfani Pereira da; Soares, Luciana Felizardo Pereira; http://lattes.cnpq.br/4071178363761831; http://lattes.cnpq.br/3144149210017027In recent years, the use of synthetic additives to prevent food spoilage by microorganisms has been a worrying factor for the food industry, given their negative impact on consumer health. In order to overcome this impasse, essential oils have emerged as an alternative, containing compounds and active principles that inhibit the development of microorganisms. The aim of this study was to evaluate the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the commercially obtained essential oils of Tea tree (Melaleuca alternifolia), Oregano (Origanum vulgare) and Pink pepper (Schinus terebinthifolia). For the study, bacterial isolates at a concentration of 3.5 x 107 CFU/ml (0.5 on the Mc Farland scale) of Staphylococcus aureus (ATCC 25923) and Escherichia coli (ATCC 25922) obtained commercially from the American Type Culture Collection were used. The incubated plates were visually analyzed to determine the minimum inhibitory concentration (MIC). In the wells where inhibition of bacterial growth was observed, 20 μL of the suspensions were collected and sown on Mueller-Hinton agar plates in an oven at 37ºC for 24 hours to analyze bacterial growth and determine the minimum bactericidal concentration (MBC). The mean MIC values for oregano, pink pepper and tea tree essential oils were 2500 μg/ml, 650 μg/ml and 500 μg/ml for the E. coli strains, respectively, while the minimum inhibitory concentration of the treatments was 500 μg/ml for the S. aureus bacterial group. As far as CBM is concerned, the average concentrations for the essential oils of oregano, pink pepper and tea tree were 2500 μg/ml, 625 μg/ml and 5000 μg/ml for the E. coli strains and 1250 μg/ml, 2500 μg/ml and 625 μg/ml for the gram-positive bacteria S. aureus, respectively.