QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Revista Caatinga |
Texto Completo: | https://periodicos.ufersa.edu.br/caatinga/article/view/4029 |
Resumo: | This work studied the physical, chemical and biochemical alterations in minimally processed yam stored at two different temperatures, as well as the incidence of bacteria of the genus Pseudomonas. The experimental design was completely randomised in a 2x8 factorial design, with two storage temperatures (5 and 10°C) and eight storage times (0, 2, 4, 6, 8, 10, 12 and 14 days). Experiments were in triplicate. Yam was selected, peeled and cut into slices of approximately 3 cm thickness. The slices were rinsed with water, sanitised and then drained in kitchen strainers. Approximately 300 g of the processed product were packed in nylon multilayers 15 µm thick, 15 cm wide and 20 cm long. The packs were sealed, weighed and kept at 5 and 10 ± 2°C for 14 days. Fresh weight loss, baking time, enzymatic activity of polyphenol oxidases, peroxidases and catalases, total soluble phenol content, and antioxidant capacity were evaluated, as well as visual analysis and incidence of Pseudomonas sp. Means of temperatures were compared by Tukey´s test at 5% significance. Yam storage at 5°C reduced weight loss and kept visual quality for longer; it also reduced cooking time and the activity of the enzymes polyphenol oxidase and peroxidase. In contrast, it promoted higher content of total soluble phenols, as well as a higher catalase activity and antioxidant capacity. During the storage time, there was no incidence of Pseudomonas sp. Minimally processed yam stored at 10°C may be sold for up to six days, and yam stored at 5ºC for up to 14 days. |
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QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURESQUALIDADE DO INHAME (Dioscorea sp.) MINIMAMENTE PROCESSADO CONSERVADO EM DUAS TEMPERATURASEnzymatic activity. Post-harvest conservation. Dioscorea sp.. Pseudomonas sp.Atividade enzimática. Conservação pós-colheita. Dioscorea sp.. Pseudomonas sp.This work studied the physical, chemical and biochemical alterations in minimally processed yam stored at two different temperatures, as well as the incidence of bacteria of the genus Pseudomonas. The experimental design was completely randomised in a 2x8 factorial design, with two storage temperatures (5 and 10°C) and eight storage times (0, 2, 4, 6, 8, 10, 12 and 14 days). Experiments were in triplicate. Yam was selected, peeled and cut into slices of approximately 3 cm thickness. The slices were rinsed with water, sanitised and then drained in kitchen strainers. Approximately 300 g of the processed product were packed in nylon multilayers 15 µm thick, 15 cm wide and 20 cm long. The packs were sealed, weighed and kept at 5 and 10 ± 2°C for 14 days. Fresh weight loss, baking time, enzymatic activity of polyphenol oxidases, peroxidases and catalases, total soluble phenol content, and antioxidant capacity were evaluated, as well as visual analysis and incidence of Pseudomonas sp. Means of temperatures were compared by Tukey´s test at 5% significance. Yam storage at 5°C reduced weight loss and kept visual quality for longer; it also reduced cooking time and the activity of the enzymes polyphenol oxidase and peroxidase. In contrast, it promoted higher content of total soluble phenols, as well as a higher catalase activity and antioxidant capacity. During the storage time, there was no incidence of Pseudomonas sp. Minimally processed yam stored at 10°C may be sold for up to six days, and yam stored at 5ºC for up to 14 days.O objetivo deste trabalho foi estudar as alterações físico-químicas, bioquímicas e incidência de Pseudomonas sp. em inhame minimamente processado conservado em duas temperaturas. O delineamento experimental utilizado foi o inteiramente casualizado em esquema fatorial 2x8, referente as temperaturas (5 e 10 °C) e tempos de conservação refrigerada (0, 2, 4, 6, 8, 10, 12 e 14 dias), com três repetições. O inhame foi selecionado, descascado e cortado em rodelas de aproximadamente 3 cm de espessura. Essas rodelas foram enxaguadas em água, sanitizadas e drenadas em escorredores de cozinha. Aproximadamente 300 g do produto processado foram embalados em Nylon multicamadas de 15 µm de espessura, com 15 cm de largura por 20 cm de comprimento. As embalagens foram seladas, pesadas e mantidas a 5 e 10 ± 2 °C por 14 dias. Avaliou-se a perda de massa, tempo de cocção, atividade enzimática das polifenoloxidases e peroxidases, conteúdo de fenóis solúveis totais, capacidade antioxidante, análise visual e incidência de Pseudomonas sp. As médias entre as temperaturas foram comparadas pelo teste de Tukey a 5 % de significância. A temperatura de 5 °C reduziu a perda de massa fresca e da qualidade visual, o tempo de cocção e a atividade das enzimas polifenoloxidases e peroxidases. Por outro lado, proporcionou maior conteúdo de fenóis solúveis totais e capacidade antioxidante. Ao longo da conservação, não foi observada incidência de Pseudomonas sp. O inhame minimamente processado, sob temperatura de 10 °C, pode ser comercializado por até 6 dias. A 5º C, por até 14 dias.Universidade Federal Rural do Semi-Árido2016-03-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://periodicos.ufersa.edu.br/caatinga/article/view/402910.1590/1983-21252016v29n104rcREVISTA CAATINGA; Vol. 29 No. 1 (2016); 25-36Revista Caatinga; v. 29 n. 1 (2016); 25-361983-21250100-316Xreponame:Revista Caatingainstname:Universidade Federal Rural do Semi-Árido (UFERSA)instacron:UFERSAenghttps://periodicos.ufersa.edu.br/caatinga/article/view/4029/pdf_333Copyright (c) 2023 Revista Caatingainfo:eu-repo/semantics/openAccessSimões, Adriano do NascimentoFreire, Clarissa SoaresSilva, Edson Fábio daBarros Júnior, Aurélio PaesFerreira-Silva, Sérgio Luiz2023-07-19T12:55:29Zoai:ojs.periodicos.ufersa.edu.br:article/4029Revistahttps://periodicos.ufersa.edu.br/index.php/caatinga/indexPUBhttps://periodicos.ufersa.edu.br/index.php/caatinga/oaipatricio@ufersa.edu.br|| caatinga@ufersa.edu.br1983-21250100-316Xopendoar:2024-04-29T09:46:12.071657Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA)true |
dc.title.none.fl_str_mv |
QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES QUALIDADE DO INHAME (Dioscorea sp.) MINIMAMENTE PROCESSADO CONSERVADO EM DUAS TEMPERATURAS |
title |
QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES |
spellingShingle |
QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES Simões, Adriano do Nascimento Enzymatic activity. Post-harvest conservation. Dioscorea sp.. Pseudomonas sp. Atividade enzimática. Conservação pós-colheita. Dioscorea sp.. Pseudomonas sp. |
title_short |
QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES |
title_full |
QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES |
title_fullStr |
QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES |
title_full_unstemmed |
QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES |
title_sort |
QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES |
author |
Simões, Adriano do Nascimento |
author_facet |
Simões, Adriano do Nascimento Freire, Clarissa Soares Silva, Edson Fábio da Barros Júnior, Aurélio Paes Ferreira-Silva, Sérgio Luiz |
author_role |
author |
author2 |
Freire, Clarissa Soares Silva, Edson Fábio da Barros Júnior, Aurélio Paes Ferreira-Silva, Sérgio Luiz |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Simões, Adriano do Nascimento Freire, Clarissa Soares Silva, Edson Fábio da Barros Júnior, Aurélio Paes Ferreira-Silva, Sérgio Luiz |
dc.subject.por.fl_str_mv |
Enzymatic activity. Post-harvest conservation. Dioscorea sp.. Pseudomonas sp. Atividade enzimática. Conservação pós-colheita. Dioscorea sp.. Pseudomonas sp. |
topic |
Enzymatic activity. Post-harvest conservation. Dioscorea sp.. Pseudomonas sp. Atividade enzimática. Conservação pós-colheita. Dioscorea sp.. Pseudomonas sp. |
description |
This work studied the physical, chemical and biochemical alterations in minimally processed yam stored at two different temperatures, as well as the incidence of bacteria of the genus Pseudomonas. The experimental design was completely randomised in a 2x8 factorial design, with two storage temperatures (5 and 10°C) and eight storage times (0, 2, 4, 6, 8, 10, 12 and 14 days). Experiments were in triplicate. Yam was selected, peeled and cut into slices of approximately 3 cm thickness. The slices were rinsed with water, sanitised and then drained in kitchen strainers. Approximately 300 g of the processed product were packed in nylon multilayers 15 µm thick, 15 cm wide and 20 cm long. The packs were sealed, weighed and kept at 5 and 10 ± 2°C for 14 days. Fresh weight loss, baking time, enzymatic activity of polyphenol oxidases, peroxidases and catalases, total soluble phenol content, and antioxidant capacity were evaluated, as well as visual analysis and incidence of Pseudomonas sp. Means of temperatures were compared by Tukey´s test at 5% significance. Yam storage at 5°C reduced weight loss and kept visual quality for longer; it also reduced cooking time and the activity of the enzymes polyphenol oxidase and peroxidase. In contrast, it promoted higher content of total soluble phenols, as well as a higher catalase activity and antioxidant capacity. During the storage time, there was no incidence of Pseudomonas sp. Minimally processed yam stored at 10°C may be sold for up to six days, and yam stored at 5ºC for up to 14 days. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-03-11 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufersa.edu.br/caatinga/article/view/4029 10.1590/1983-21252016v29n104rc |
url |
https://periodicos.ufersa.edu.br/caatinga/article/view/4029 |
identifier_str_mv |
10.1590/1983-21252016v29n104rc |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.ufersa.edu.br/caatinga/article/view/4029/pdf_333 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Revista Caatinga info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Revista Caatinga |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido |
publisher.none.fl_str_mv |
Universidade Federal Rural do Semi-Árido |
dc.source.none.fl_str_mv |
REVISTA CAATINGA; Vol. 29 No. 1 (2016); 25-36 Revista Caatinga; v. 29 n. 1 (2016); 25-36 1983-2125 0100-316X reponame:Revista Caatinga instname:Universidade Federal Rural do Semi-Árido (UFERSA) instacron:UFERSA |
instname_str |
Universidade Federal Rural do Semi-Árido (UFERSA) |
instacron_str |
UFERSA |
institution |
UFERSA |
reponame_str |
Revista Caatinga |
collection |
Revista Caatinga |
repository.name.fl_str_mv |
Revista Caatinga - Universidade Federal Rural do Semi-Árido (UFERSA) |
repository.mail.fl_str_mv |
patricio@ufersa.edu.br|| caatinga@ufersa.edu.br |
_version_ |
1797674024960000000 |