Qualidade microbiológica de buchada pré-cozida utilizando embalagem de pvc (cloreto de polivinila) e polietileno a vácuo sob temperatura de refrigeração.

Abstract

Among the foods caprine origin has been highlighting the buchada, which is a dish made with offal and blood, which is well accepted in the Brazilian Northeast market and has potential to conquer other markets. The objective of this study to compare the effect of sanitization tripe (animal stomach ) with sodium hypochlorite 0.96% , the precooking and packaging type (PVC or polyvinyl chloride or polyethylene LDPE low density vacuum ) on the shelf life of buchada goats subjected , under refrigeration (2 ° C ) . icroorganisms total coliforms , fecal coliforms, counting viable aerobic mesophilic heterotrophic bacteria , coagulase positive Staphylococcus and Salmonella were evaluated . The sanitization of the rumen and reticulum hypochlorite and boiling the buchadas prior to packaging and cooling, reduce the growth of viable mesophilic aerobic bacteria, which has a significant effect on increasing the shelf life of buchada for three weeks. Considering the growth of bacterial populations, packaging PVC and polyethylene vacuum no significant differences in conservation of goat buchada.