Banca de DEFESA: DÉBORA AMÉRICA FREZZA VILLAR DE ARAÚJO BEZERRA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : DÉBORA AMÉRICA FREZZA VILLAR DE ARAÚJO BEZERRA
DATE: 29/08/2022
TIME: 09:00
LOCAL: Sala 1 - Pós Graduação
TITLE:

 

PHYSICAL CHEMICAL, MICROBIOLOGICAL AND BIOACTIVE CHARACTERIZATION OF MATURED ARTISANAL COALHO CHEESE

KEY WORDS:

artisanal coalho cheese, dairy innovation, maturation, bioactive peptides, fatty acid profile.

 

PAGES: 85
BIG AREA: Ciências Agrárias
AREA: Zootecnia
SUMMARY:

Among the artisanal cheeses in Brazil, coalho cheese stands out as one of the main ones and its consumption is already part of the food habit of the Northeastern population. The present work aimed to present the physicochemical and microbiological aspects of artisanal coalho cheese matured for 30, 45 and 60 days, as well as to verify if there are peptides with bioactive potential in its composition. For that, 16 samples of artisanal coalho cheese made with milk from Jersey cows were used in a dairy located in the municipality of São Gonçalo do Amarante/RN. A completely randomized lineation was adopted, with 04 maturation periods (0, 30, 45 and 60 days). Analyzes of fat, total protein, lactose, defatted dry extract (DDE), somatic cell count (SCC) and standard plate count (SPC) were performed in the milk used as raw material. And the following analyzes on cheese samples - physicochemical: pH, total solids, moisture, solids-not-fat, protein, ash, fatty acid profile; - microbiological: Salmonella, Listeria monocytogenes, total and thermotolerant coliforms, Sthaphylococcus aureus. Antioxidant, antihypertensive bioactivity assays were also carried out through inhibition of ACE and antimicrobial peptides extracted from cheeses. The in natura milk presented in general, physicochemical parameters, SCC and SPC within the standard established for a quality milk. As for matured cheeses, compared to the sample with 0 days of maturation, there was a tendency for a linear increase in the total solids content and a decrease in the moisture content, so the cheeses with 30, 45 and 60 days were classified as having low moisture content (below 35.9%). The fat in the total solids presented a linear decrease in its content as the days of maturation progressed, in this way, the fresh coalho cheese was classified as "fat" (47.59%), and in the other periods as to be classified as “semi-fat” (41.53 to 43.06%). And DDE content, when compared to fresh cheese, there was an increase in the periods of 30 and 45 days, with a subsequent reduction at 60 days. The protein content presented a quadratic variation, with a reduction from 39.23% at 0 days to 34.88% and 33.34% at 30 and 45 days of maturation, respectively, reaching 37.78% at 60 days. The matured cheese samples evaluated had a pH below 5, being more acidic compared to fresh coalho cheese, whose average was 5.25. In relation to ash, there was a small variation between the evaluated times of 30, 45 and 60 days, of 4.88, 4.97 and 4.82%, respectively, but lower values than those found in fresh cheese of 6.72%. Twenty-seven fatty acids were identified in the cheeses, being 15 saturated, 07 monounsaturated and 05 polyunsaturated, with a linear reduction of fatty acids considered essential during the course of maturation. As for the microbiological quality, the fresh coalho cheese presented satisfactory results for the agents studied. It was found that the fractions of water-soluble peptides from all periods evaluated presented antioxidant and antihypertensive potential with ACE inhibition, and the maturation process potentiated these capacities, with a decline in activities observed at 60 days. It also presented antimicrobial activity against gram-positive and gram-negative bacteria, with maturation being directly related to this effect, since the level of antimicrobial activity increased with the course of the maturation period, reaching better inhibition results at 60 days.

COMMITTEE MEMBERS:
Interno - 2313454 - ADRIANO HENRIQUE DO NASCIMENTO RANGEL
Externa à Instituição - CLAUDIA SOUZA MACEDO
Externo à Instituição - JOSE GERALDO BEZERRA GALVÃO JUNIOR - IFRN
Interna - 2339534 - STELA ANTAS URBANO