Vitória Nazaré Costa Seixas - Academia.edu (original) (raw)
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Papers by Vitória Nazaré Costa Seixas
Revista do Instituto de Laticínios Cândido Tostes, 2014
The aim of this research was to diagnose the socioeconomic conditions of cheese producers from th... more The aim of this research was to diagnose the socioeconomic conditions of cheese producers from three municipalities of Marajó Island, Pará state, Brazil. Manufacture process, hygienic-sanitary conditions in handmade cheese production and its commercialization were some features analysed for both cream-type and butter-type cheeses. During the survey, conducted from March to September 2012 questionnaires were applied to ten Marajó's cheese producers. The cheese fabrication was characterized as a handmade process, employing family labor, most over ten years of experience. The production has a small scale, uses rudimentary technologies, lacks proper infrastructure for the processing of the product and has unsatisfactory hygienic-sanitary conditions. Commercialization is mainly by direct sale on the ship that travels to Belém city, capital of Pará state. Interviewed producers showed good reception to knowledge that can improve quality of the product, but they need a better guidance. In this context, the transfer of information is essential to sustain the production of these cheeses and preserve local culture, contributing to the economic and social development of producers regions.
Ciência Rural, 2015
A Ilha de Marajó possui o maior rebanho bubalino do Brasil, sendo a Microrregião de Arari a princ... more A Ilha de Marajó possui o maior rebanho bubalino do Brasil, sendo a Microrregião de Arari a principal produtora de leite e queijo de búfala. O objetivo do presente estudo foi caracterizar, por meio de análises físico-químicas e microbiológicas, o Queijo do Marajó tipo manteiga e verificar se há diferenças de suas características entre as estações do ano, chuvosa e seca. A acidez, pH e a porcentagem de gordura no extrato seco foram atributos de composição centesimal que apresentaram diferença significativa (P<0,05) pelo teste Tukey, entre as duas estações do ano. Os demais componentes (umidade, gordura, proteína total, cinza, EST e sal) desse queijo não variaram em função da época do ano. Quanto às características microbiológicas, as contagens foram maiores na estação chuvosa, exceto para as de Escherichia coli, que mantiveram-se constantes e adequadas à legislação. As contagens de Staphylococcus aureus foram altas e fora dos padrões da norma vigente. A contagem de aeróbios mesófi...
Revista do Instituto de Laticínios Cândido Tostes, 2014
The Marajó cheese is an artisanal product derived from buffalo milk produced in Marajó Island-PA.... more The Marajó cheese is an artisanal product derived from buffalo milk produced in Marajó Island-PA. The objectives of this research were to characterize through physicochemical and microbiological the Marajó cheese, cream type, and the effect of the season. The pH, the percentage of fat in dry matter and content of sodium chloride were attributes that proximate composition showed significant difference at 5% probability by Tukey test between the two seasons. Statistical difference was not found in the percentage of titratable acidity, moisture, fat, ash, total solids extract, proteins and water activity. As for microbiological characteristics, in general, there was an improvement in the results in the dry season as to coliformes and Staphylococcus aureus. However, the result of Escherichia coli has proved to be better in the rainy season, with all samples meeting the standard of legislation. On the count of aerobic mesophilic there was no difference between the periods of the year. The pathogens Listeria monocytogenes and Salmonella sp. were not detected in the Marajó cheese, cream type, within the four seasons of the year. The variability occurred in pH, %NaCl, GES and, between seasons, demonstrates the need for greater control of production aimed at standardizing and maintaining the identity of the product. Regarding the microbiological, standards were established in accordance with the current legislation.
A segurança alimentar visa garantir um alimento seguro, livre de perigos físicos, biológicos e qu... more A segurança alimentar visa garantir um alimento seguro, livre de perigos físicos, biológicos e químicos, ou seja, que não causa danos à saúde do consumidor. Ela é um fator que, quando não se é levada em consideração, se torna um desafio nos tempos atuais, principalmente pelo enquadramento populacional no mercado atual, que provocou uma procura maior por serviços de alimentação como restaurantes e outros (VALENTE; PASSOS, 2004; POERNER et al., 2009). Com isso, a população brasileira vem procurando alimentos mais seguros e para o seu consumo, evitando as chamadas Doenças de Origem Alimentar (DTA"s), que são associadas a uma má manipulação ou no preparo, ou na conservação e distribuição inapropriada desses alimentos que irão ser consumidos (FEIJÓ; FERNANDES; SOUZA, 2014; OLIVEIRA et al., 2010). As responsabilidades do fornecimento de um alimento seguro, depende desde os produtores rurais, até as pessoas que preparam os alimentos, desde restaurantes, até a nossa própria casa, tendo em vista instalações, o local de preparo e as condições do manipulador
Revista do Instituto de Laticínios Cândido Tostes, 2014
The aim of this research was to diagnose the socioeconomic conditions of cheese producers from th... more The aim of this research was to diagnose the socioeconomic conditions of cheese producers from three municipalities of Marajó Island, Pará state, Brazil. Manufacture process, hygienic-sanitary conditions in handmade cheese production and its commercialization were some features analysed for both cream-type and butter-type cheeses. During the survey, conducted from March to September 2012 questionnaires were applied to ten Marajó's cheese producers. The cheese fabrication was characterized as a handmade process, employing family labor, most over ten years of experience. The production has a small scale, uses rudimentary technologies, lacks proper infrastructure for the processing of the product and has unsatisfactory hygienic-sanitary conditions. Commercialization is mainly by direct sale on the ship that travels to Belém city, capital of Pará state. Interviewed producers showed good reception to knowledge that can improve quality of the product, but they need a better guidance. In this context, the transfer of information is essential to sustain the production of these cheeses and preserve local culture, contributing to the economic and social development of producers regions.
Ciência Rural, 2015
A Ilha de Marajó possui o maior rebanho bubalino do Brasil, sendo a Microrregião de Arari a princ... more A Ilha de Marajó possui o maior rebanho bubalino do Brasil, sendo a Microrregião de Arari a principal produtora de leite e queijo de búfala. O objetivo do presente estudo foi caracterizar, por meio de análises físico-químicas e microbiológicas, o Queijo do Marajó tipo manteiga e verificar se há diferenças de suas características entre as estações do ano, chuvosa e seca. A acidez, pH e a porcentagem de gordura no extrato seco foram atributos de composição centesimal que apresentaram diferença significativa (P<0,05) pelo teste Tukey, entre as duas estações do ano. Os demais componentes (umidade, gordura, proteína total, cinza, EST e sal) desse queijo não variaram em função da época do ano. Quanto às características microbiológicas, as contagens foram maiores na estação chuvosa, exceto para as de Escherichia coli, que mantiveram-se constantes e adequadas à legislação. As contagens de Staphylococcus aureus foram altas e fora dos padrões da norma vigente. A contagem de aeróbios mesófi...
Revista do Instituto de Laticínios Cândido Tostes, 2014
The Marajó cheese is an artisanal product derived from buffalo milk produced in Marajó Island-PA.... more The Marajó cheese is an artisanal product derived from buffalo milk produced in Marajó Island-PA. The objectives of this research were to characterize through physicochemical and microbiological the Marajó cheese, cream type, and the effect of the season. The pH, the percentage of fat in dry matter and content of sodium chloride were attributes that proximate composition showed significant difference at 5% probability by Tukey test between the two seasons. Statistical difference was not found in the percentage of titratable acidity, moisture, fat, ash, total solids extract, proteins and water activity. As for microbiological characteristics, in general, there was an improvement in the results in the dry season as to coliformes and Staphylococcus aureus. However, the result of Escherichia coli has proved to be better in the rainy season, with all samples meeting the standard of legislation. On the count of aerobic mesophilic there was no difference between the periods of the year. The pathogens Listeria monocytogenes and Salmonella sp. were not detected in the Marajó cheese, cream type, within the four seasons of the year. The variability occurred in pH, %NaCl, GES and, between seasons, demonstrates the need for greater control of production aimed at standardizing and maintaining the identity of the product. Regarding the microbiological, standards were established in accordance with the current legislation.
A segurança alimentar visa garantir um alimento seguro, livre de perigos físicos, biológicos e qu... more A segurança alimentar visa garantir um alimento seguro, livre de perigos físicos, biológicos e químicos, ou seja, que não causa danos à saúde do consumidor. Ela é um fator que, quando não se é levada em consideração, se torna um desafio nos tempos atuais, principalmente pelo enquadramento populacional no mercado atual, que provocou uma procura maior por serviços de alimentação como restaurantes e outros (VALENTE; PASSOS, 2004; POERNER et al., 2009). Com isso, a população brasileira vem procurando alimentos mais seguros e para o seu consumo, evitando as chamadas Doenças de Origem Alimentar (DTA"s), que são associadas a uma má manipulação ou no preparo, ou na conservação e distribuição inapropriada desses alimentos que irão ser consumidos (FEIJÓ; FERNANDES; SOUZA, 2014; OLIVEIRA et al., 2010). As responsabilidades do fornecimento de um alimento seguro, depende desde os produtores rurais, até as pessoas que preparam os alimentos, desde restaurantes, até a nossa própria casa, tendo em vista instalações, o local de preparo e as condições do manipulador