Revalidação dos prazos já existentes de produtos de padaria e pastelaria e controlo de qualidade

Abstract

In the food industry quality control and shelf life studies are important to ensure the products eligibility in the market standards. The present work had as main goals the quality control, the study of the products shelf life and the revalidation of existing deadlines in products with meat and with high percentages of margarine. This work was conducted on a leader market frozen dough company in Portugal, the Panike SA. In the quest for higher quality of the finished products, the process control of all production lines, the monitoring stations along the lines, the analysis of reference samples and sometimes reception of flour, was monitored and performed on a daily basis. For the shelf life study, all products underwent microbiological and organoleptic analysis in three different sampling points. The first analysis was performed at the beginning of the study, the second at the end of the accelerated aging test and the last at the end of the study. At the level of microbiological analysis, the values obtained were compared with guide values from INSA, verifying that products that were cooked before analysis showed satisfactory results for the microorganisms level at 30 ° C, while the raw products showed unsatisfactory results. Organoleptic analysis made by the tasters concluded that the bakery products acceptance range were virtually identical throughout the study. As for the pastries, this was not observed; on the products with meat filling we observed changes throughout the study, including the appearance of rancid flavor. On products with sweet filling, the tasters did not report bad taste, meaning that the acceptance averages were higher when compared with the products with meat filling. As for the products without stuffing, the only one that has retained its organoleptic and physical properties, during the whole process was the Baked Chocolate Muffin. Therefore, it is recommended to decrease the shelf life only of products with meat filling, and to increase the muffins baked chocolate shelf life.

Date of Award	2013
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Isabel Ferreira (Supervisor) & Ana Maria Gomes (Supervisor)