QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES

Detalhes bibliográficos
Autor(a) principal: Simões, Adriano do Nascimento
Data de Publicação: 2016
Outros Autores: Freire, Clarissa Soares, Silva, Edson Fábio da, Barros Júnior, Aurélio Paes, Ferreira-Silva, Sérgio Luiz
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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spelling 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)
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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
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