VALIDAÇÃO DA VIDA DE PRATELEIRA DE CARNE SUÍNA CONGELADA

Abstract

The validation study of the shelf life of frozen pork products, was performed  with the product named: frozen boneless pork meat - cropping 50/50, which has in its composition approximately 50% pork and 50% pork fat, in the period of 360 days. The physical-chemical and microbiological analyzes were performed by the Lanali food analysis laboratory, located in Cascavel - PR. The physical-chemical analyzes carried out in the first sixty days were pH, oxidative rancidity, Moisture and volatiles, Colouring and Lipids (by the Sohxlet method), from the third month onwards the color analysis was replaced by Peroxide Index (due to the analysis of colouring be performed only sensorially). The microbiological analyzes performed were of Termotolerant Coliforms, Salmonella spp. and coagulase positive Staphylococcus. During the 360 days of storage, the samples under freezing proved to be suitable for consumption, with no microbiological contamination. There was also no presence of oxidative rancidity, the pH variation remained within the conformity, the peroxide index remained constant with values <0.1 mEq / kg, the values of moisture and volatiles and lipids showed compliance with the composition of the product.