Desenvolvimento de um arroz temperado e congelado para a elaboração de sushi

Abstract

The Japanese cuisine comes being increasingly more elaborate and appreciated, and the increase of its consumption is based in practicality and healthful, whose quality and flavor are one of main items evaluated by consumers. Currently, for food commercialization, the quality has become compulsory factor and indispensable for the success of any commercial establishment. By this vision the studies about the theme have aroused interests in some segments the market. Companies are increasingly more attentive to product quality and / or services that make available to consumers, which in turn are most demanding and also attentive to this item. Due this requirement of consumers, this work had the initiative to create a seasoned rice and frozen, ready for the prepare of sushis, aiming at practicality of if prepare a sushi at home, a dish typical Japanese and difficult to preparation due to complex preparation of rice seasoning and of the cooking point, as to the quality of the same. Analyzes will be conducted microbiological, for know if there the presence of the Bacillus cereus, Staphylococcus aureus, salmonella spp and total coliforms, since we work with a cereal and that was manipulated by people, what can bring detriments to human health and entail in a food poisoning. Evaluations physical-chemical as the water activity and Ph will be made in order to know which life's shelf seasoned rice and frozen, and analysis sensorial to know product acceptance in market. The microbiological results were negative for all microorganisms. Factors such as the firing temperature and the addition of flavorings may be evidence of this result. The Aw values was 0.935 ~ 0.942 and a pH of 4.20, showing a certain perishable as the Aw. acceptance testing showed that the panelists perceived a difference samples, especially in texture.