Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico

Daiuto, Érica Regina; Vieites, Rogério Lopes; Simon, Juliana Wagner; Carvalho, Lídia Raquel de; Pegoretti, Cássia

doi:10.5433/1679-0359.2011v32n2p599

Cited by 5 publications

(4 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…chickpeas/soybeans) contained relatively the most 'clean label' products with an abundance of respectively 82.4%, 72.7%, and 60.0%. 'Guacamole' was the only subcategory that didn't contain any 'clean label' products as such with at least an antioxidant being present, most probably to suppress the enzymatic discoloration of avocado (Daiuto et al, 2011). A strict definition of 'clean label products' was used in this paper: only when the products contained no additives, they were labelled as 'clean label'.…”

Section: Resultsmentioning

confidence: 99%

Microbiological characteristics and applied preservation method of novel ready-to-eat vegetarian spreads and dips

et al. 2023

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Microbiological characteristics and applied preservation method of novel ready-to-eat vegetarian spreads and dips

et al. 2023

View full text Add to dashboard Cite

“…O resultado para Staphylococcus aureus em todos os tempos e nos dois tratamentos foi ausente, sendo que estes dados se assemelham aos de Daiuto et al (2011), que analisaram guacamole congelada por processo rápido. As análises microbiológicas foram feitas nos tempos 7, 30, 60 e 90 dias.…”

Section: Análises Microbiológicasunclassified

Avaliação Sensorial E Microbiológica De Polpa De Coco Verde Submetida Ao Congelamento Rápido E Lento

et al. 2017

View full text Add to dashboard Cite

RESUMO:O objetivo desse trabalho foi avaliar a qualidade sensorial e microbiológica de polpa de coco verde submetida ao congelamento lento e rápido. Frutos de coco variedade anão foram cortados e higienizados e a polpa extraída e cortada em círculos, sendo a seguir acondicionadas em embalagens flexíveis de polipropileno transparentes com espessura de 100 micras, padronizado o peso em 200 gramas na balança. Após pesagem e acondicionamento, utilizou-se aplicação de vácuo para retirada do ar das embalagem utilizando seladora a vácuo e em seguida submetidos ao congelamento lento (-20ºC) e congelamento rápido (-80ºC), sendo as amostras de ambos tratamentos armazenadas em freezer (-20ºC) durante 90 dias. As avaliações sensoriais e microbiológicas foram aos 0, 30, 60 e 90 dias de armazamento. Utilizou-se método sensorial afetivo de aceitação, sendo amostras avaliadas por 60 provadores não treinados, com idade entre 17 a 65 anos, de ambos os sexos, quanto os atributos aparência, aroma, sabor, textura e impressão global e intenção de compra. Para avaliação microbiológica, determinou-se a contagem total de coliformes totais, contagem de bolores, leveduras, Staphylococcus aureus, Salmonella. A polpa de coco verde submetida a congelamento lento e rápido foi bem aceita pelos provadores sendo mantida a qualidade dos parâmetros avaliados durante o período experimental. Os resultados da análise microbiológica evidenciam as boas práticas de fabricação, não tendo ocorrido nenhuma contaminação que resultasse em alteração sensorial na polpa congelada. Palavras-chave:Cocos nucifera L, refrigeração, boas práticas de fabricação SENSORIAL AND MICROBIOLOGICAL EVALUATION AND MCIROBIOLÓGICA OF GREEN COCONUT PULP SUBMITTED TO THE FAST AND SLOW FREEZING SUMMARY:The aim of this study was to evaluate the sensorial and microbiological quality of green coconut pulp submitted to the slow and fast freezing. Fruits of coconut variety anão, they were selected, sanitized and extracted the pulp, cut in circles, being to proceed conditioned in flexible packings of transparent polypropylene with thickness of 100 micras, standardized the weight in 200 grams in the scale. After weighting and packaging, was the present air solitary inside of the packings, through the vacuum application, with sealing aid to vacuous and done submit to the slow freezing (-20ºC) and fast freezing (-80ºC) done being the samples of both treatments store in freezer (-20ºC) for 90 days. The sensorial and microbiological evaluations went to the 0, 30, 60 and 90 of storage days. Used affectionate sensorial method of acceptance, being appraised samples for 60 untrained, with age among 17 to 65 years, of both sexes, as the attributes appearance, aroma, flavor, texture and global impression and purchase intention. For evaluation microbiological were determined the total counting of total coliformes, counting of molds, yeasts, Staphylococcus aureus, Salmonella. The green coconut pulp submitted to slow and fast freezing was well accepts for the fitting room being maintained the quality ...

show abstract

“…High-pressure (HP) technology has been successfully applied in the industry to obtain high-quality, minimally processed avocado products. Conventional preservation techniques (e.g., thermal treatments, freezing) combined or not with the use of additives causes significant quality losses (e.g., odor, color, texture, flavor) [11][12][13]. HP can eliminate pathogen microorganisms and the microorganisms responsible for vegetative spoilage, and inactivate enzymes, with no significant, negative effects on the quality characteristics (sensory attributes and nutritional value) of the packed food [14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Quality Determination of a High-Pressure Processed Avocado Puree-Based Smoothie Beverage

et al. 2023

View full text Add to dashboard Cite

The aim was to study the quality stability of a high-pressure (HP) processed avocado puree-based smoothie beverage and to determine its shelf life. To achieve this mathematical description of HP process parameters (pressure, temperature, and pH conditions) on polyphenoloxidase (PPO) inactivation of avocado-puree (base of the smoothie beverage), use of the appropriate kinetic models was undertaken. Inactivation rate constants were obtained for combinations of constant pressure (600, 700, 750 MPa) and temperature (25, 35, 45 °C) for pH values 4 and 5. According to the Eyring and Arrhenius equations, activation volumes and activation energies, respectively, representing pressure and temperature dependence of the inactivation rate constant, were calculated for all temperatures and pressures studied. The combined use of HP led to PPO inactivation (<10% remaining PPO activity). An increase in the temperature at pressure 600 or 750 MPa caused an increase in PPO inactivation (4.5 and 9.0%, respectively). The ultimate goal was to produce a HP processed avocado puree-based smoothie beverage (containing acid whey and other ingredients) with superior quality and increased shelf life (under refrigeration). The blended ingredients were HP processed in PET packages (600 MPa-25 °C-10 min, 600 MPa-35 °C-10 min, 750 MPa-25 °C-5 min, 750 MPa-35 °C-5 min) based on PPO inactivation as well as industrial practices. Non-processed as well as thermally (TM) processed (90 °C-5 min) samples were used as control samples. No significant differences were found in sensorial attributes between non-processed and HP samples, although the aroma and acceptability scores decreased significantly for thermally pasteurized smoothies. Based on the data obtained, 600 MPa-25/35 °C-10 min are sufficient to obtain safe smoothies (of pH 5 approximately) (up to 6 months) whose organoleptic properties are equally as acceptable to consumers as freshly made smoothies.

show abstract

Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico

Cited by 5 publications

References 5 publications

Microbiological characteristics and applied preservation method of novel ready-to-eat vegetarian spreads and dips

Microbiological characteristics and applied preservation method of novel ready-to-eat vegetarian spreads and dips

Avaliação Sensorial E Microbiológica De Polpa De Coco Verde Submetida Ao Congelamento Rápido E Lento

Quality Determination of a High-Pressure Processed Avocado Puree-Based Smoothie Beverage

Contact Info

Product

Resources

About