Objetivou-se neste trabalho aplicar coberturas comestÃveis à base de alginato e adição de óleos essenciais de alecrim e de orégano em ricota, a fim de avaliar as caracterÃsticas fÃsicas, quÃmicas, microbiológicas e sensoriais. As amostras elaboradas foram: ricota sem cobertura, ricota com cobertura, ricota com cobertura adicionada de óleo essencial de orégano e ricota com cobertura adicionada de óleo essencial de alecrim. As amostras foram armazenadas a 5 °C durante 21 dias e realizaram-se análises instrumentais de cor, textura e perda de massa; contagens de coliformes totais e coliformes a 45 ºC, Estafilococos coagulase positiva, detecção de Salmonella sp., além de análise sensorial (teste de aceitação). Não houve diferença entre as amostras nas análises de perda de massa, textura e cor. Foram encontrados valores de 6,1×10² UFC/g de coliformes totais para amostras de ricota com cobertura e de 5,4×10² UFC/g para ricota com cobertura e adição de óleo de orégano. Verificou-se também ausência de coliformes a 45 ºC, estafilococos e Salmonella sp. para todas as amostras analisadas durante 21 dias, assim as amostras atenderam os padrões legais para contagem de Estafilococos coagulase positiva, coliformes a 35 ºC e 45 ºC e ausência de Salmonella sp. em 25 gramas. Não houve diferença entre as amostras em relação à análise sensorial. Assim, conclui-se que adição de cobertura comestÃvel em ricota é uma alternativa, pois contribui favoravelmente na conservação e qualidade do produto.
The objective of this work was apply alginate – based edible coating with essential oils of rosemary and oregano in ricotta in order to evaluate the physical, chemical, microbiological and sensory characteristics . The prepared samples were uninsured ricotta, ricotta coverage, ricotta with added coverage of essential oil of oregano and ricotta covered with added rosemary essential oil. The samples were stored at 5 ºC for 21 days and instrumental analyzes were carried out in color, texture and weight loss; microbiological testing of total coliform count and coliform at 45 ºC, detection of Salmonella sp., coagulase positive staphylococci plus sensory analysis (acceptance test). There was no difference between the samples in the analysis of mass loss, texture and color. Values of 6.1 × 10² CFU/g were found for total coliform in ricotta samples with coverage and 5.4 × 10² CFU/g for ricotta with coverage and adding oregano oil. There was also absence of coliform at 45 ºC, staphylococci and Salmonella for all samples analyzed during 21 days and all samples met the legal standards for count of coagulase positive staphylococci, coliforms at 35 ºC and 45 ºC and absence of Salmonella in 25 g. There was no difference between the samples in relation to sensory analysis. The addition of edible coating in ricotta may be an alternative, since it contributed positively to the conservation and product quality.T
