Please use this identifier to cite or link to this item: http://hdl.handle.net/10609/133754
|Evaluación de la calidad fisicoquímica y microbiológica de 3 productos tradicionales de las Islas Baleares en el periodo 2018-2020
|Rodríguez González, Aránzazu
|Universitat Oberta de Catalunya (UOC)
|The gastronomy of the Balearic Islands has several products of great tradition and protected under quality seals, such as Protected Designations of Origin (PDO) or Protected Geographical Indications (PGI). Three of the most emblematic products are the sobrasada, ensaimada and the Mahón-Menorca cheese. Despite the social and economic significance of these products, a study evaluating their microbiological and physicochemical characteristics has never been carried out. Using the analytical bulletins available in the database of a private laboratory accredited by ENAC, it has been possible to carry out this evaluation. 1063 samples of sobrasada, 216 of ensaimada and 712 of Mahón-Menorca cheese have been analyzed throughout the period between January 1st 2018 and December 31st 2020. The results of the analysis reflect that sobrasada is a microbiologically stable product, with a behavior like that of other cured-fermented meat products; ensaimada is a safe product from a microbiological point of view, in wich no pathogens have been detected and surprising results have been detected in Mahón-Menorca cheese, due to the presence of Escherichia coli in the 14% of the treated milk samples versus 4% of the raw milk samples. It has not been possible to establish statistically significant differences between the different presentations of the products studied.
|Appears in Collections:
|Treballs finals de carrera, treballs de recerca, etc.
Files in This Item:
|Memoria del TFM