BR102018001103A2 - PIRARUCU IN TOMATO SAUCE WITH CHILI - Google Patents
PIRARUCU IN TOMATO SAUCE WITH CHILI Download PDFInfo
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- BR102018001103A2 BR102018001103A2 BR102018001103-0A BR102018001103A BR102018001103A2 BR 102018001103 A2 BR102018001103 A2 BR 102018001103A2 BR 102018001103 A BR102018001103 A BR 102018001103A BR 102018001103 A2 BR102018001103 A2 BR 102018001103A2
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- Prior art keywords
- pirarucu
- sauce
- meat
- chili
- tomato sauce
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 27
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 23
- 241000183286 Arapaima gigas Species 0.000 title claims abstract description 21
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract 20
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 238000012360 testing method Methods 0.000 claims abstract description 15
- 241000251468 Actinopterygii Species 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 230000001953 sensory effect Effects 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 7
- 239000012267 brine Substances 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 238000009924 canning Methods 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 230000002906 microbiologic effect Effects 0.000 claims abstract description 3
- 238000005057 refrigeration Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 229910052751 metal Inorganic materials 0.000 claims abstract 3
- 239000002184 metal Substances 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 4
- 238000004826 seaming Methods 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 241000758706 Piperaceae Species 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims 7
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 3
- 244000203593 Piper nigrum Species 0.000 claims 3
- 235000008184 Piper nigrum Nutrition 0.000 claims 3
- 241000234282 Allium Species 0.000 claims 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims 2
- 240000002234 Allium sativum Species 0.000 claims 2
- 240000004160 Capsicum annuum Species 0.000 claims 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 2
- 235000013628 Lantana involucrata Nutrition 0.000 claims 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims 2
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims 2
- 240000007673 Origanum vulgare Species 0.000 claims 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims 2
- 235000013614 black pepper Nutrition 0.000 claims 2
- 239000001511 capsicum annuum Substances 0.000 claims 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims 2
- 235000004611 garlic Nutrition 0.000 claims 2
- 235000008397 ginger Nutrition 0.000 claims 2
- 238000007654 immersion Methods 0.000 claims 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L magnesium chloride Substances [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims 2
- 229910001629 magnesium chloride Inorganic materials 0.000 claims 2
- 239000001103 potassium chloride Substances 0.000 claims 2
- 235000011164 potassium chloride Nutrition 0.000 claims 2
- 235000002020 sage Nutrition 0.000 claims 2
- 239000011734 sodium Substances 0.000 claims 2
- 229910052708 sodium Inorganic materials 0.000 claims 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 claims 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 229910052782 aluminium Inorganic materials 0.000 claims 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 239000000110 cooling liquid Substances 0.000 claims 1
- 239000011888 foil Substances 0.000 claims 1
- 229940074391 gallic acid Drugs 0.000 claims 1
- 235000004515 gallic acid Nutrition 0.000 claims 1
- 210000002816 gill Anatomy 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 239000002075 main ingredient Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 235000020995 raw meat Nutrition 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 239000005028 tinplate Substances 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 235000021419 vinegar Nutrition 0.000 claims 1
- 239000000052 vinegar Substances 0.000 claims 1
- 210000001835 viscera Anatomy 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 15
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 230000001590 oxidative effect Effects 0.000 abstract description 2
- 235000013882 gravy Nutrition 0.000 abstract 2
- 238000007710 freezing Methods 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000012543 microbiological analysis Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000004458 analytical method Methods 0.000 description 5
- 241000227653 Lycopersicon Species 0.000 description 3
- 238000009937 brining Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 241000193155 Clostridium botulinum Species 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 150000000996 L-ascorbic acids Chemical class 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 208000032107 Rigor Mortis Diseases 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 150000001243 acetic acids Chemical class 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000001010 compromised effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000000844 transformation Methods 0.000 description 1
- 239000002966 varnish Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/12—Preserving with acids; Acid fermentation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
trata de um processo para produção de filé de pirarucu ao molho de tomate, contemplando as etapas de recepção(a) e lavagem do pescado(b); evisceração do pescado(c); filetagem do pescado(d) e salmouragem da carne(e); pré-cozimento da carne(f1) e condimentação do molho (f2) (líquido de cobertura); resfriamento da carne e do molho(g); enlatamento do produto (carne do pescado e molho(h); esterilização(i) das embalagens metálicas contendo o produto, seguido de resfriamento(j) e análises físico-químicas, sensoriais, microbiológicas (testes de esterilização comercial)(k). os processos pelos quais o produto é submetido garante ao mesmo estabilidade microbiológica, oxidativa e sensorial durante 48 meses, portanto, em condições de consumo sem perdas significativas da sua qualidade. acrescenta-se que em função dos processos pelos quais o produto é submetido o mesmo pode ser transportado em temperatura ambiente não dependendo, portanto, de sistema de refrigeração ou congelamento durante a sua distribuição, o que provoca uma redução dos custos com distribuição e consequentemente, chegue ao consumidor final com preço atrativo, além de se caracterizar um alimento saboroso e de boa qualidade higiênico-sanitária e nutricional.It deals with a process for the production of pirarucu filet with tomato sauce, including the reception (a) and washing of fish (b); evisceration of fish (c); filleting of fish (d) and brine of meat (e); meat pre-cooking (f1) and sauce seasoning (f2) (topping liquid); meat and gravy cooling (g); canning of the product (fish meat and gravy (h); sterilization (i) of metal packaging containing the product, followed by cooling (j) and physicochemical, sensory, microbiological analysis (commercial sterilization tests) (k). processes by which the product is subjected guarantees the same microbiological, oxidative and sensory stability for 48 months, therefore, under conditions of consumption without significant loss of quality, it can be added that depending on the processes by which the product is subjected it can Therefore, it can be transported at room temperature and therefore does not depend on the refrigeration or freezing system during its distribution, which leads to a reduction in distribution costs and, consequently, reaches the final consumer with an attractive price. good hygienic-sanitary and nutritional quality.
Description
[001] Trata-se de um produto a base de filé e/ou lombo de pirarucu, acidificado, enlatado e esterilizado contendo como líquido de cobertura molho constituído de molho de tomate, água e condimentos. Os processos pelos quais o produto é submetido garante ao mesmo estabilidade microbiológica, oxidativa e sensorial durante 48 meses, portanto, em condições de consumo sem perdas significativas da sua qualidade.[001] It is a product based on filet and / or loin of pirarucu, acidified, canned and sterilized containing as a topping liquid sauce consisting of tomato sauce, water and condiments. The processes by which the product is subjected guarantee the same microbiological, oxidative and sensory stability for 48 months, therefore, in conditions of consumption without significant losses of its quality.
[002] 1.1Processamento de Enlatados [003] O processamento do pirarucu ao molho de tomate com pimentão é apresentado no Fluxograma 1 e as suas etapas se encontram detalhadas na sequência.[002] 1.1Processing of Canned Food [003] The processing of pirarucu in tomato sauce with peppers is shown in Flowchart 1 and its steps are detailed below.
[004] RECEPÇÃO E LAVAGEM [005] EVISCERAÇÃO [006] FILETAGEM E SALMOURAGEM [007] PRÉ-COZIMENTO E CONDIMENTAÇÃO [008] RESFRIAMENTO [009] ENLATAMENTO E RECRAVAÇÃO [010] ESTERILIZAÇÃO E RESFRIAMENTO [011] ANÁLISES [012] EXPEDIÇÃO [013] 1.2Recepção e Lavagem [014] Após realizada a despesca (em água com gelo) os pescados são transportados para a unidade de processamento, onde são medidos e pesados, sendo aproveitados aqueles com peso entre 14 Kg e 18 Kg, visando boa uniformidade de tamanho e maior rendimento do filé. Os pescados são higienizados em água clorada[004] RECEPTION AND WASHING [005] EVISCERATION [006] THREADING AND SALTING [007] PRE-COOKING AND CONDITIONING [008] COOLING [009] CANNING AND RECOVERY [010] STERILIZATION AND COOLING [011] ANALYSIS [012] EXPEDITION [012] EXPEDITION ] 1.2Reception and Washing [014] After fishing (in ice water), the fish are transported to the processing unit, where they are measured and weighed, using those weighing between 14 kg and 18 kg, aiming at good uniformity of fillet size and higher yield. Fish are cleaned in chlorinated water
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2/5 (5 ppm), seguindo as Boas Práticas de Fabricação de Alimentos. [015] 1.3Evisceração [016] Após a higienização dos pescados os mesmos são eviscerados, retiradas as suas escamas, barbatanas, rabo e cabeça com corte longitudinal. Em seguida as carcaças são armazenadas sob refrigeração (4oC) durante 4 horas, tempo esse necessário para que ocorram as transformações bioquímicas necessárias para a instalação do rigor mortis, quando então é realizada a filetagem para obtenção das mantas contendo filé e lombo.2/5 (5 ppm), following Good Food Manufacturing Practices. [015] 1.3Evisceration [016] After cleaning the fish, they are eviscerated, their scales, fins, tail and head cut longitudinally removed. Then the carcasses are stored under refrigeration (4oC) for 4 hours, which is necessary for the biochemical transformations necessary for the installation of rigor mortis to occur, when then filleting is carried out to obtain the blankets containing fillet and loin.
[017] 1.4 Filetagem e Salmouragem [018] Realizada a filetagem os filés de pirarucu são cortados em cubos de 4x3x3cm de comprimento, largura e altura respectivamente e na sequência submetidos à salmoura ácida a 4 oC durante 45 minutos. Esse processo de pré salmouragem resulta em maior rigidez da carne em função da mistura ácida utilizada não comprometendo o produto após a utilização de tempo, temperatura e pressão durante a esterilização comercial. Ressalta-se que sem esse processo de salmouragem a textura do produto fica comprometida, desintegrando a carne do pescado de água doce, já que os mesmos apresentam estruturas proteicas em dupla hélice ou terciária, diferentemente de peixes marinhos, os quais apresentam rede proteica mais resistente ao calor.[017] 1.4 Filleting and Brining [018] After filleting, the pirarucu fillets are cut into cubes of 4x3x3cm in length, width and height, respectively, and then subjected to acid brine at 4 oC for 45 minutes. This pre-brining process results in greater meat stiffness due to the acid mixture used, without compromising the product after using time, temperature and pressure during commercial sterilization. It is noteworthy that without this brining process, the texture of the product is compromised, disintegrating the meat of freshwater fish, since they have protein structures in double helix or tertiary, unlike marine fish, which have a more resistant protein network. to heat.
[019] 1.5Pré-Cozimento e Condimentação [020] Escorrida a salmoura ácida os cortes de filé e/ou lombo são submetidos à cocção por vapor durante 5 minutos em sistema fechado seguido de escorrimento. Concomitantemente elabora-se o líquido de cobertura, elaborado por meio de condimentação do molho de tomate, o qual também passa por processo de cozimento (5 min/1,3 Kg/cm2).[019] 1.5 Pre-cooking and seasoning [020] Drained with acid brine the fillet and / or loin cuts are subjected to steam cooking for 5 minutes in a closed system followed by draining. Concomitantly, the covering liquid is prepared, prepared by means of seasoning the tomato sauce, which also undergoes a cooking process (5 min / 1.3 Kg / cm2).
[021] 1.6Resfriamento[021] 1.6 Cooling
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3/5 [022] Após o processo de cocção da carne e do molho de cobertura os mesmos são resfriados a 10 oC, visando evitar a que continuem cozinhando e com isso apresentem textura flácida e quebradiça ou que concentre, respectivamente, antes ainda da esterilização.3/5 [022] After the cooking process of the meat and the topping sauce, they are cooled to 10 oC, in order to prevent them from continuing to cook and with that they present flaccid and brittle texture or that they concentrate, respectively, even before sterilization .
[023] 1.7Enlatamento e Recravação [024] Após o resfriamento dos filés e do líquido de cobertura a 10 oC, os mesmos são acondicionados em latas de aço, recobertas internamente com verniz específico para alimentos que passam por processo de esterilização. A recravação das embalagens é realizada em recravadeira de bancada semi-automática RMB-10, diâmetro de 60 a 110 mm.[023] 1.7 Canning and Seaming [024] After the fillets and the covering liquid have cooled to 10 oC, they are packed in steel cans, covered internally with specific varnish for foods that undergo a sterilization process. The seaming of the packaging is carried out in a semi-automatic bench seaming machine RMB-10, with a diameter of 60 to 110 mm.
[025] 1.8 Esterilização e resfriamento [026] Depois do fechamento hermético das latas, as mesmas são submetidas a processo de esterilização a 121 oC por 30 minutos a uma pressão de 1,4 Kg/cm2, em autoclave, visando destruir qualquer forma de vida no interior da embalagem, assim como esporos microbianos como por exemplo, de Clostridium botulinum. Após esterilizadas as latas são resfriadas em água com gelo até atingir temperatura ambiente (25 a 28 oC).[025] 1.8 Sterilization and cooling [026] After the hermetic closing of the cans, they are subjected to a sterilization process at 121 oC for 30 minutes at a pressure of 1.4 Kg / cm2, in an autoclave, in order to destroy any form of inside the package, as well as microbial spores such as Clostridium botulinum. After sterilizing, the cans are cooled in ice water until they reach room temperature (25 to 28 oC).
[027] 1.9 Análises [028] 1.9.1 Testes de esterilização comercial e vida de prateleira [029] Para verificação da eficiência dos parâmetros utilizados no processo de esterilização (tempo, temperatura e pressão) durante o desenvolvimento do produto são realizados testes presuntivos de esterilização comercial, iniciados no primeiro e trigésimo dia de produção com término aos quarenta dias após o processamento (quarentena). Esses testes seguem os procedimentos analíticos descritos no capítulo XX, da Instrução Normativa n. 62, do Ministério da Agricultura, Pecuária e Abastecimento e consiste na incubação das amostras a 36 ± 1 °C pelo período de 10 dias e a 55 ± 1 °C por 7[027] 1.9 Analyzes [028] 1.9.1 Tests of commercial sterilization and shelf life [029] To verify the efficiency of the parameters used in the sterilization process (time, temperature and pressure) during product development, presumptive tests of commercial sterilization, started on the first and thirtieth days of production and ending forty days after processing (quarantine). These tests follow the analytical procedures described in chapter XX, of Normative Instruction n. 62, from the Ministry of Agriculture, Livestock and Supply and consists of incubating samples at 36 ± 1 ° C for 10 days and at 55 ± 1 ° C for 7 days
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4/5 dias, sendo observada a ocorrência de estufamento da embalagem metálica (formação de gás), o que evidencia a possível deterioração do produto por microrganismos anaeróbios e produtores de gás, como é o caso do Clostridium botulinum. São submetidas à análise 3 latas distintas, escolhidas aleatoriamente, no primeiro e trigésimo dias de processamento. Este teste permite verificar a eficiência do processo de esterilização aplicado a alimentos de baixa a média acidez, comercialmente estéreis (enlatados e esterilizados).4/5 days, with the occurrence of stuffing of the metallic packaging (gas formation), which shows the possible deterioration of the product by anaerobic microorganisms and gas producers, as is the case of Clostridium botulinum. Three different cans are submitted to analysis, chosen at random, in the first and thirtieth days of processing. This test allows to verify the efficiency of the sterilization process applied to foods of low to medium acidity, commercially sterile (canned and sterilized).
[030] Visando identificar a vida de prateleira do produto durante o seu desenvolvimento realiza-se testes para confirmação de esterilização comercial também após 6, 12, 24, 36 e 48 meses depois de produzido o produto, antes da sua comercialização em nível industrial.[030] In order to identify the shelf life of the product during its development, tests are carried out to confirm commercial sterilization also after 6, 12, 24, 36 and 48 months after the product was produced, before its commercialization at the industrial level.
[031] 1.9.2Análises Físico-químicas [032] O produto é submetido a análises de oxidação lipídica, proteínas, cinzas, carboidratos, valor calórico, lipídios totais e composição de ácidos graxos, entre os quais ômega-3 e ômega-6 conforme metodologia descrita no Instituto Adolfo Lutz.[031] 1.9.2Physical-chemical analyzes [032] The product is subjected to analyzes of lipid oxidation, proteins, ash, carbohydrates, caloric value, total lipids and fatty acid composition, including omega-3 and omega-6 as methodology described at the Adolfo Lutz Institute.
[033] 1.9.3Análise Sensorial [034] Após a constatação da inocuidade do produto através dos testes de esterilidade comercial durante o desenvolvimento do novo produto, realiza-se a análise sensorial. O produto é apresentado aos provadores codificado aleatoriamente com três dígitos e avaliado quanto a aceitação por meio de teste de escala hedônica estruturada de 9 pontos, variando de “gostei extremamente” (9) a “desgostei extremamente” (1) para os atributos sabor, aroma, cor, textura e impressão global, seguido de teste de intenção de compra, no qual os julgadores são solicitados a informar em uma escala hedônica de 5 pontos, variando de “certamente compraria” (5) a “certamente não compraria” (1) a certeza em que comprariam o produto.[033] 1.9.3 Sensory Analysis [034] After verifying the safety of the product through commercial sterility tests during the development of the new product, sensory analysis is carried out. The product is presented to tasters randomly encoded with three digits and assessed for acceptance using a 9-point structured hedonic scale test, ranging from “I liked it extremely” (9) to “I disliked it extremely” (1) for the flavor attributes, aroma, color, texture and overall impression, followed by a purchase intention test, in which the judges are asked to report on a 5-point hedonic scale, ranging from “certainly would buy” (5) to “certainly not buy” (1 ) the certainty that they would buy the product.
Petição 870180004814, de 18/01/2018, pág. 22/24Petition 870180004814, of 01/18/2018, p. 22/24
5/5 [035] Para ambos os testes participam no mínimo 70 julgadores não treinados, de maior idade e pertencentes a ambos os sexos, considerando o interesse e a disponibilidade para participarem como julgadores, manifestando o hábito de consumir pescados de água doce (ABNT, 1993 LUTZ, 2008; e MEILGAARD et al. (2007).5/5 [035] For both tests, at least 70 untrained judges, older and of both sexes participate, considering the interest and availability to participate as judges, manifesting the habit of consuming freshwater fish (ABNT , 1993 LUTZ, 2008; and MEILGAARD et al. (2007).
[036] Os julgadores que manifestam anteriormente ao teste sensorial, alergia a carne de pescados ou ácidos ascórbico ou acético, bem como aos condimentos utilizados nas formulações não podem participar dos testes sensoriais.[036] Judges who previously manifested sensory testing, allergy to fish meat or ascorbic or acetic acids, as well as to the condiments used in the formulations, cannot participate in sensory tests.
[037] Além dos testes de aceitação, intenção de compra e preferência/ordenação, são calculados os índices de aceitabilidade (IA) para cada um dos atributos sensoriais avaliados no produto através do teste de aceitação por escala hedônica, conforme Equação 1:[037] In addition to acceptance, purchase intention and preference / ordering tests, acceptability indexes (AI) are calculated for each of the sensory attributes evaluated in the product using the hedonic scale acceptance test, according to Equation 1:
[038] IA = A x 100/B (1) [039] Onde, [040] IA = Índice de Aceitabilidade em % [041] A = Nota média obtida para o atributo [042] B = Nota máxima dada ao atributo na escala hedônica [043] Aos provadores são fornecidos junto com as amostras, guardanapo de papel, bolacha (água e sal) e água à temperatura ambiente para limpar o palato entre uma amostra e outra, em ambiente refrigerado 25°C. As análises sensoriais foram efetuadas, conforme, as instruções contidas no Manual do Instituto Adolfo Lutz (2008).[038] IA = A x 100 / B (1) [039] Where, [040] IA = Acceptability Index in% [041] A = Average grade obtained for the attribute [042] B = Maximum grade given to the attribute in hedonic scale [043] The tasters are supplied with the samples, paper napkin, wafer (water and salt) and water at room temperature to clean the palate between samples, in a chilled environment of 25 ° C. Sensory analyzes were performed, according to the instructions contained in the Manual of the Instituto Adolfo Lutz (2008).
[044] 1.10Expedição [045] Uma vez identificado o prazo de validade e comprovada a eficiência do processo de esterilização durante o desenvolvimento do novo produto, os lotes subsequentes do produto podem ser comercializados após o processo de esterilização e resfriamento.[044] 1.10Expedition [045] Once the expiration date has been identified and the efficiency of the sterilization process has been proven during the development of the new product, subsequent batches of the product can be marketed after the sterilization and cooling process.
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