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Avaliou-se a influencia da composicao da salmoura sobre os parâmetros fisicosensoriais e microbiologicos de files de peito de frango marinados por imersao. O experimento foi constituido por cinco formulacoes de salmoura. A proporcao salmoura:frango foi de 2:1 (v/p). O processo de marinacao ocorreu a temperatura de 5 C/12 horas, seguido de drenagem por 30 minutos. As amostras destinadas ao acompanhamento da vida de prateleira, 6 e 11 dias, foram armazenadas a 5 C. Foram avaliados ganho de peso durante a marinacao e perda de peso no cozimento, sendo efetuadas determinacao de pH, contagem de microrganismos aerobios psicrotroficos, contagem de Staphylococcus aureus e pesquisa de Salmonella sp. Os menores ganhos de peso foram verificados para os tratamentos com adicao de vinagre na salmoura, fato atribuido a reducao do pH proximo ao ponto isoeletrico da carne. Estes tratamentos evidenciaram as maiores perdas de peso durante o cozimento. A materiaprima apresentou ausencia de Salmonella sp. e contagens de Staphylococcus aureus e microrganismos psicrotroficos dentro dos limites estabelecidos pelo ICMSF. Apos 11 dias de armazenamento, apenas os tratamentos com vinagre na composicao da salmoura apresentaram contagem de microrganismos aerobios psicrotroficos dentro do limite estabelecido pelo ICMSF (107 UFC/g). As melhores texturas foram verificadas nos tratamentos com adicao de alecrim na composicao da salmoura. Abstract It was evaluated the influence of brine composition on physicosensory and microbiological parameters in breast fillet of marinated chicken by immersion. The experiment was constituted by five brine formulations. The proportion of brine:fillet was 2:1 (v/w) for all treatments. The marination process occurred at 5 C/12 hours, following of drainage for 30 minutes. The samples were stored at 5 C at 6 and 11 days to monitor shelflife. It was then evaluated weight gain and loss, pH determination, count of psicrotrophics microorganisms and Staphylococcus aureus and absence of Salmonella sp. The lowest values of weight gain were observed in treatments with addition of vinegar in brine, probably due to the decrease of pH close to the meat isoelectric point. This treatments also evidenced the highest weight loss during the cooking. The raw material presented absence of Salmonella sp. and a count of Staphylococcus aureus and psicrotrophics microorganisms within quality limits established by ICMSF. After 11 days of storage, the treatments with vinegar in the brine composition presented count of psicrotrophics microorganisms within limits established by ICMSF (107 CFU/g). The best textures were presented in treatments with addition of rosemary (Rosmarinus officinalis) in brine composition.

INFLUÊNCIA DA COMPOSIÇÃO DA SALMOURA SOBRE OS PARÂMETROS FÍSICO-SENSORIAIS E MICROBIOLÓGICOS DE FILÉS DE PEITO DE FRANGO MARINADOS POR IMERSÃO