Avaliação do uso de ácidos orgânicos na vida útil de cortes suínos temperados

Abstract

The present study aimed to analyze the antimicrobial effect of organic acids applied on temperate and cooled pork rump in order to increase the useful life of this product. The 56 temperate and cooled pork rump samples were obtained soon after the deboning step in a refrigerator in the western region of Paraná. Six treatments were performed using commercial organic acids, and in three of them a combination of two acids was used. The acids were added to brine which was subsequently injected or sprayed after marination. The tempered and added swine cuts of organic acids were stored in plastic vacuum packages and stored under controlled temperature (±10ºC) refrigeration. Analyzes of pH, water-holding capacity (WHC), instrumental color measurement, counting of microorganisms (aerobic mesophilic, lactic bacteria, psychotrophic bacteria, search for Salmonella spp, Coagulase-positive Staphylococci, Clostridium sulfite reducer and coliforms at 45 ºC) and physical chemical composition. Analyzes of pH, WHC and microorganism counts were performed on days 0, 7, 15 and 22 days. The instrumental measure of color was performed on days 5 and 15 and the physicochemical composition only on the first day of storage. A positive correlation was observed between WHC and pH, and the highest WHC was obtained in sections with higher pH values close to neutrality. The combination of organic acids Shield ™ brand NVK-A Liquid + INNOVA FT 210 was the one that showed the least color changes during storage. In general, all the organic acids used were efficient in controlling the microorganisms evaluated during 22 days of storage, and all the results met the Brazilian legislation and presented counts lower than the control, but the use of the organic acid PURASAL® Xtend S, composed of sodium L-lactate, in which it presented greater inhibition of the evaluated microorganisms, contributing to increase the useful life of temperate and cooled porcine cuts.