Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial

Detalhes bibliográficos
Autor(a) principal: Reis, R. C
Data de Publicação: 2006
Outros Autores: Ramos, A. M., Regazzi, A. J., Minim, V. P. R., Stringueta, P. C.
Tipo de documento: Artigo
Idioma: spa
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1080/11358120609487694
http://www.locus.ufv.br/handle/123456789/23776
Resumo: Mango slices dehydrated at 60 and 70 °C were vacuum-packed in PVDC and PETmet/PE and evaluated by means of physicochemical, colorimetric, carotenoid content, microbiological and sensorial analyses along 120 storage days at room temperature (25 + 5 °C) and sunlight. Color was altered during storage, as verified through the coordinates L*, a* and b* and total carotenoid content. A greater red intensity reduction (coordinate a*) was verified in the PETmet/PE packed product. Carotenoids degradation was similar for the four products regarding drying temperature (60 and 70 °C) and type of packing (PETmet/PE and PVDC) combination used, following a first order reaction. Pigment half-life time (t 1/2 ) was 56.35 days. Sensorial acceptance of the four products was evaluated at 60 and 120 days of storage for the attributes color and flavor. The dehydrated product at 60 °C and packed in PETmet/PE was the least accepted for both attributes. On the other hand, the PVDC packed products were the best accepted for both attributes, being therefore the favorite after 120 days of storage.
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spelling Reis, R. CRamos, A. M.Regazzi, A. J.Minim, V. P. R.Stringueta, P. C.2019-03-01T13:23:36Z2019-03-01T13:23:36Z200611358122https://doi.org/10.1080/11358120609487694http://www.locus.ufv.br/handle/123456789/23776Mango slices dehydrated at 60 and 70 °C were vacuum-packed in PVDC and PETmet/PE and evaluated by means of physicochemical, colorimetric, carotenoid content, microbiological and sensorial analyses along 120 storage days at room temperature (25 + 5 °C) and sunlight. Color was altered during storage, as verified through the coordinates L*, a* and b* and total carotenoid content. A greater red intensity reduction (coordinate a*) was verified in the PETmet/PE packed product. Carotenoids degradation was similar for the four products regarding drying temperature (60 and 70 °C) and type of packing (PETmet/PE and PVDC) combination used, following a first order reaction. Pigment half-life time (t 1/2 ) was 56.35 days. Sensorial acceptance of the four products was evaluated at 60 and 120 days of storage for the attributes color and flavor. The dehydrated product at 60 °C and packed in PETmet/PE was the least accepted for both attributes. On the other hand, the PVDC packed products were the best accepted for both attributes, being therefore the favorite after 120 days of storage.Laminas de mango secado a 60 y 70 °C fueron envasadas a vacío en PVDC y PETmet/PE y evaluadas mediante análisis fisico-químico, colorimétrico, contenido de carotenoides, microbiológico y sensorial durante 120 días de almacenamiento a temperatura ambiente (25 + 5 °C) y bajo luz natural. El color se modificó durante el almacenamiento, siendo verificada por las coordenadas L*, a*, b* y el contenido de carotenoides totales. Se observó una reducción considerable en la intensidad del rojo (coordenada a*) en el producto envasado en PETmet/PE. La degradación de los carotenoides fue la misma para los cuatro productos sin importar la combinación de temperatura de secado (60 y 70 °C) y envase utilizado (PETmet/PE y PVDC), siguiendo una reacción de primer orden. El tiempo de vida media (t 1/2 ) del pigmento fue de 56,35 días. La aceptación sensorial de los cuatro productos fue evaluada, en los tiempos 60 y 120 días de almacenamiento, para los atributos color y sabor. El producto secado a 60 °C y envasado en PETmet/PE fue el menos aceptado para los dos atributos evaluados; mientras que los productos envasados en PVDC fueron lo más aceptados con relación a los dos atributos después de 120 días de almacenamiento.spaJournal Ciencia y Tecnologia AlimentariaVolumen 5, Issue 3, Páginas 214- 225, 2006MangoColorCarotenoidesAnálisis sensorialMapa de preferenciaMangoColorCarotenoidsSensorial analysesPreference mapAlmacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorialinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf341733https://locus.ufv.br//bitstream/123456789/23776/1/artigo.pdf82230fb92eaff1d2d0ba548892814901MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/23776/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/237762019-03-01 10:26:47.981oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-03-01T13:26:47LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.es.fl_str_mv Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial
title Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial
spellingShingle Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial
Reis, R. C
Mango
Color
Carotenoides
Análisis sensorial
Mapa de preferencia
Mango
Color
Carotenoids
Sensorial analyses
Preference map
title_short Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial
title_full Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial
title_fullStr Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial
title_full_unstemmed Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial
title_sort Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial
author Reis, R. C
author_facet Reis, R. C
Ramos, A. M.
Regazzi, A. J.
Minim, V. P. R.
Stringueta, P. C.
author_role author
author2 Ramos, A. M.
Regazzi, A. J.
Minim, V. P. R.
Stringueta, P. C.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Reis, R. C
Ramos, A. M.
Regazzi, A. J.
Minim, V. P. R.
Stringueta, P. C.
dc.subject.pt-BR.fl_str_mv Mango
Color
Carotenoides
Análisis sensorial
Mapa de preferencia
Mango
Color
Carotenoids
Sensorial analyses
Preference map
topic Mango
Color
Carotenoides
Análisis sensorial
Mapa de preferencia
Mango
Color
Carotenoids
Sensorial analyses
Preference map
description Mango slices dehydrated at 60 and 70 °C were vacuum-packed in PVDC and PETmet/PE and evaluated by means of physicochemical, colorimetric, carotenoid content, microbiological and sensorial analyses along 120 storage days at room temperature (25 + 5 °C) and sunlight. Color was altered during storage, as verified through the coordinates L*, a* and b* and total carotenoid content. A greater red intensity reduction (coordinate a*) was verified in the PETmet/PE packed product. Carotenoids degradation was similar for the four products regarding drying temperature (60 and 70 °C) and type of packing (PETmet/PE and PVDC) combination used, following a first order reaction. Pigment half-life time (t 1/2 ) was 56.35 days. Sensorial acceptance of the four products was evaluated at 60 and 120 days of storage for the attributes color and flavor. The dehydrated product at 60 °C and packed in PETmet/PE was the least accepted for both attributes. On the other hand, the PVDC packed products were the best accepted for both attributes, being therefore the favorite after 120 days of storage.
publishDate 2006
dc.date.issued.fl_str_mv 2006
dc.date.accessioned.fl_str_mv 2019-03-01T13:23:36Z
dc.date.available.fl_str_mv 2019-03-01T13:23:36Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv https://doi.org/10.1080/11358120609487694
http://www.locus.ufv.br/handle/123456789/23776
dc.identifier.issn.none.fl_str_mv 11358122
identifier_str_mv 11358122
url https://doi.org/10.1080/11358120609487694
http://www.locus.ufv.br/handle/123456789/23776
dc.language.iso.fl_str_mv spa
language spa
dc.relation.ispartofseries.pt-BR.fl_str_mv Volumen 5, Issue 3, Páginas 214- 225, 2006
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dc.publisher.none.fl_str_mv Journal Ciencia y Tecnologia Alimentaria
publisher.none.fl_str_mv Journal Ciencia y Tecnologia Alimentaria
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