Metodologias Analíticas envolvidas no Processo de Controle de Qualidade da Produção Industrial de Elatina em Araguaína – TO

Abstract

The Collagen is a protein obtained mainly from animal origin, its first indication of use was in approximately 8.000 BC. In century XIII, collagen played an important role in cuisine of England during Henrique VIII reign (1491-1547). This product had its obtaining first process registered by Dennis Papim in 1682, where it described obtaining from the cooking of animal bones. O colágeno é extraído preferencialmente da pele bovina e suína, por ser mais acessível, mas existem outros meios de obtenção, como ossos e escamas de peixe, por exemplo. For obtaining collagen partially hydrolyzed (gelatin), there are one or two ways of pretreatment in which the type of gelatin will be identified. the acidic process denominates gelatin type A and the alkaline or basic process denominates type B gelatin. The gelatin obtained from the industrial process is used in several areas such as: food, health (therapeutic and pharmaceutical) and cosmetics. Because gelatin is a widely used product in our society, it is subject to strict production criteria both in its production and in the quality control of the industrially obtained product. This work describes the main analyzes developed by the quality control of the gelatin industry in Araguaína - TO. The analysis of product obtained by industrial process is responsible for guaranteeing the quality the final product, therefore, the realization these processes requires from the analyst skill, concentration and responsibility in experimental performed. This control includes the chemical, physicochemical and microbiological analysis processes, performed after receiving the raw material, and treatment of the raw product until its sieving in several meshes, At this moment are analyzed: conductivity, transmittance, color, GI, particle size, peroxides, pH, turbidity, humidity, culture media preparation, total coliforms, fecal coliforms and total bacterial count, which are described in this paper.