Avaliação de esporos frescos de Penicillium candidum como inóculo em queijos maturados com mofo branco com base na percepção do consumidor brasileiro

Abstract

White mould surface-ripened cheeses have great acceptance among consumers, due to their sensory characteristics developed by Penicillium candidum during ripening. in order to disseminate knowledge about the concentrations of nutrients for the production of P. candidum, and the physical chemical, instrumental and sensory characteristics resulting from its development during cheeses ripening, this thesis was developed and divided into three chapters. In Chapter I, a bibliographic survey was carried out on the quality of the raw material, characteristics and development of P. candidum, processing of white mould surface-ripened cheeses and main parameters and analyzes to verify the quality of this cheese class. In Chapter II, the objective was to assess the perceptions of Brazilian consumers in relation to white mould surface-ripened cheeses, using the word association technique. For this, 408 volunteers answered a questionnaire, and were classified according to the frequency of consumption of white mould surface-ripened cheeses. 60.5% of the volunteers were classified as occasional consumers, 16.2% as frequent consumers and 23.3% were classified as non-consumers of white mould surface-ripened cheeses. Words like high quality, pleasant, beautiful, ammonia / milk aroma, soft and creamy texture are part of the 350 words used to define this cheese, influenced by the cultural diversity of the food. In Chapter III, the objectives were to evaluate the nutrients for fresh spores production of P. candidum and its applicability in cheese ripening, using physical chemical, instrumental, sensory and statistical evaluations. Concentrations of salt solution and pH of the medium were defined to obtain fresh spores, which was used as inoculum in fresh cheeses (QF). For comparison during maturation, a suspension with commercial spore (QC) was also applied, both evaluated for 40 days. With five days of ripening, QF cheeses showed a whiteness index (WI) of 75.22, while QC cheeses showed WI 73.33 (being similar on the seventh day of ripening). This 2-day start-up on the appearance of the mycelium contributes to the inhibition of the development of undesirable contaminants. In addition, the QF cheeses remained during ripening, with characteristics of a slightly ripened cheese, with the appearance of a more dense mycelium, with higher scores on sensory acceptance. With the application of “Check all that apply” (CATA), the samples QF 20 and 30 days of ripening and QC 20 days of ripening were grouped and characterized as soft cheeses, with velvety skin, light yellow color and odor of butter. Thus, it is favorable to obtain and suspend fresh spores of P. candidum as an inoculum for white mould surface-ripened cheeses. With this information (Chapters II and III), manufacturers can adjust their protocols to provide the characteristics expected by consumers. The application of fresh spores as an inoculum for white mould surface-ripened cheeses is satisfactory when the physical-chemical, instrumental and sensory characteristics are evaluated. Combined with the perceptions expected by consumers of this cheese class, the fresh spores inoculum can help to develop strategies to strengthen the frequent and occasional consumption of white mould surface-ripened cheeses and also to encourage the consumption of those who do not consume this product, gaining consumers and strengthening this branch not only in the food sector but also in the economy.