Estudo do perfil químico de queijos tipo mozarela em diferentes condições de refrigeração por RMN
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Data
2015-07-30
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Universidade Federal de Goiás
Resumo
This study objectives to evaluate the effect of an inappropriate night cooling
condition, it is practiced by some shops with processed mozzarella cheese and
conventional mozzarella chemical profiles, using nuclear magnetic resonance
technique (NMR). The simulation of inappropriate cooling was performed using
a Styrofoam box with ice, not covered, and leaving the system to reach thermal
equilibrium with the ambient temperature during the night. To make studies with
processed mozzarella cheese was acquired two packages of the same batch, at
local shops. Subjecting the spectral data, coming from the analysis made with
HR-MAS, in the chemometric treatment was observed a tendency of
discrimination in the samples exposed to different cooling conditions, and
signals concerning lactose and some of fatty acids had greater influence in the
observed separation. For the mozzarella cheese, in addition to NMR studies, it
was also performed physical and chemical characteristics studies. For these
studies, it has been acquired twenty-two trays containing sliced cheese, in the
local market, which were divided into two sets with eleven trays each. Samples
were analyzed in nature, using HR-MAS probe, and the crude extract using TBI
probe. The identification of metabolites was done from the HSQC experiments,
J-resolved and NMR ¹H, the last one being also used in the relative
quantification of twelve metabolites. For the mozzarella cheese maintained
under improper cooling conditions, there was a reduction in the galactose
content and an increasing of amino acids and organic acids contents. The
physicochemical analysis of pH, saturated fat and protein showed no significant
differences that could be correlated with the different conditions of sample
cooling. Finally, it has been concluded that NMR technique and chemometric
tools are promising in identify the cheese samples submitted to different cooling
conditions that has been studied, which could not be done using the physical
and chemical parameters commonly used in cheese quality analysis.
Descrição
Palavras-chave
Refrigeração de alimentos, Queijo mozarela, RMN, HR-MAS, PCA, Food colling, Mozzarella cheese, NMR, HR-MAS, PCA
Citação
GONÇALVES, F. C. Estudo do perfil químico de queijos tipo mozarela em diferentes condições de refrigeração por RMN. 2015. 117 f. Dissertação (Mestrado em Química) - Universidade Federal de Goiás, Goiânia, 2015.