Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez

Detalhes bibliográficos
Autor(a) principal: Gomes, Marcelo
Data de Publicação: 2006
Outros Autores: Valle, Janaina do, Raupp, Dorivaldo da Silva, Chaimsohn, Francisco Paulo, Borsato, Aurélio Vinicius
Tipo de documento: Artigo
Idioma: por
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000300025
http://repositorio.ufla.br/jspui/handle/1/6235
Resumo: One of the advantages of pupunha (Bactris gasipaes) for the production of heart of palm is a relatively high heart of palm yield obtained from stems, which can be processed in a number of ways. The acidification procedure is essential for the quality of the canned when it comes to yielding products that are safe for consumption. This research aimed to determine whether the acidification procedure, when applied to the processing of canned stalk–of–palm, is sufficient to lower the pH value of fresh stalk–of–palm to a safe value, which, according to official regulations, should remain equal to or below 4.5 when in equilibrium. The processing that projected an acidification that would produce a pH value of 4.3 when in equilibrium resulted in some canned containing pH values higher than 4.5, therefore not complying with the official regulation. However, in processings where pH values of 4.2 or 3.9 at equilibrium were projected, all canned were safe for consumption. Therefore, it was concluded that for an acidification procedure that will result in consumption safety to be carried out, a pH value below 4.3 at equilibrium must be projected, regardless of the brine selected for preservation.
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spelling Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidezProcessing of canned stalk–of–palm containing different degrees of acidityBactris gasipaesPalmito basal de pupunhaAcidificação de conservasSegurança alimentarStalk–of–palmAcidity of cannedFood safetyOne of the advantages of pupunha (Bactris gasipaes) for the production of heart of palm is a relatively high heart of palm yield obtained from stems, which can be processed in a number of ways. The acidification procedure is essential for the quality of the canned when it comes to yielding products that are safe for consumption. This research aimed to determine whether the acidification procedure, when applied to the processing of canned stalk–of–palm, is sufficient to lower the pH value of fresh stalk–of–palm to a safe value, which, according to official regulations, should remain equal to or below 4.5 when in equilibrium. The processing that projected an acidification that would produce a pH value of 4.3 when in equilibrium resulted in some canned containing pH values higher than 4.5, therefore not complying with the official regulation. However, in processings where pH values of 4.2 or 3.9 at equilibrium were projected, all canned were safe for consumption. Therefore, it was concluded that for an acidification procedure that will result in consumption safety to be carried out, a pH value below 4.3 at equilibrium must be projected, regardless of the brine selected for preservation.Uma das vantagens da pupunha (Bactris gasipaes) para produção de palmito é seu rendimento, relativamente alto, de palmito caulinar, que pode ser processado de diversas formas. O procedimento de acidificação é essencial para a qualidade dessas conservas no sentido de resultar produtos seguros para o consumo. A pesquisa teve por proposta determinar a suficiência do procedimento de acidificação, aplicado ao processamento de conservas de palmito caulinar para abaixar o pH do palmito in natura até pH seguro dentro das conservas, que, segundo a norma oficial, deve permanecer no equilíbrio igual ou abaixo de 4,5. O processamento que projetou uma acidificação para produzir no equilíbrio pH 4,3 resultou em algumas conservas contendo valores de pH superiores a 4,5, portanto, em desacordo com a norma oficial. No entanto, nos processamentos em que foi projetado para o equilíbrio o pH 4,2 ou 3,9, todas as conservas foram seguras para o consumo. Assim, foi concluído que, para resultar em segurança alimentar, a execução do procedimento de acidificação deve projetar para o pH de equilíbrio um valor abaixo de 4,3, independentemente da salmoura escolhida para a conserva.Editora da Universidade Federal de Lavras2006-06-012015-04-30T13:33:47Z2015-04-30T13:33:47Z2015-04-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000300025GOMES, M. et al. Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez. Ciência e Agrotecnologia, Lavras, v. 30, n. 3 , p. 569-574, maio/jun. 2006.http://repositorio.ufla.br/jspui/handle/1/6235Ciência e Agrotecnologia v.30 n.3 2006reponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAGomes, MarceloValle, Janaina doRaupp, Dorivaldo da SilvaChaimsohn, Francisco PauloBorsato, Aurélio Viniciusporinfo:eu-repo/semantics/openAccess2016-10-04T17:23:16Zoai:localhost:1/6235Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2016-10-04T17:23:16Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez
Processing of canned stalk–of–palm containing different degrees of acidity
title Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez
spellingShingle Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez
Gomes, Marcelo
Bactris gasipaes
Palmito basal de pupunha
Acidificação de conservas
Segurança alimentar
Stalk–of–palm
Acidity of canned
Food safety
title_short Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez
title_full Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez
title_fullStr Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez
title_full_unstemmed Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez
title_sort Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez
author Gomes, Marcelo
author_facet Gomes, Marcelo
Valle, Janaina do
Raupp, Dorivaldo da Silva
Chaimsohn, Francisco Paulo
Borsato, Aurélio Vinicius
author_role author
author2 Valle, Janaina do
Raupp, Dorivaldo da Silva
Chaimsohn, Francisco Paulo
Borsato, Aurélio Vinicius
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Gomes, Marcelo
Valle, Janaina do
Raupp, Dorivaldo da Silva
Chaimsohn, Francisco Paulo
Borsato, Aurélio Vinicius
dc.subject.por.fl_str_mv Bactris gasipaes
Palmito basal de pupunha
Acidificação de conservas
Segurança alimentar
Stalk–of–palm
Acidity of canned
Food safety
topic Bactris gasipaes
Palmito basal de pupunha
Acidificação de conservas
Segurança alimentar
Stalk–of–palm
Acidity of canned
Food safety
description One of the advantages of pupunha (Bactris gasipaes) for the production of heart of palm is a relatively high heart of palm yield obtained from stems, which can be processed in a number of ways. The acidification procedure is essential for the quality of the canned when it comes to yielding products that are safe for consumption. This research aimed to determine whether the acidification procedure, when applied to the processing of canned stalk–of–palm, is sufficient to lower the pH value of fresh stalk–of–palm to a safe value, which, according to official regulations, should remain equal to or below 4.5 when in equilibrium. The processing that projected an acidification that would produce a pH value of 4.3 when in equilibrium resulted in some canned containing pH values higher than 4.5, therefore not complying with the official regulation. However, in processings where pH values of 4.2 or 3.9 at equilibrium were projected, all canned were safe for consumption. Therefore, it was concluded that for an acidification procedure that will result in consumption safety to be carried out, a pH value below 4.3 at equilibrium must be projected, regardless of the brine selected for preservation.
publishDate 2006
dc.date.none.fl_str_mv 2006-06-01
2015-04-30T13:33:47Z
2015-04-30T13:33:47Z
2015-04-30
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000300025
GOMES, M. et al. Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez. Ciência e Agrotecnologia, Lavras, v. 30, n. 3 , p. 569-574, maio/jun. 2006.
http://repositorio.ufla.br/jspui/handle/1/6235
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000300025
http://repositorio.ufla.br/jspui/handle/1/6235
identifier_str_mv GOMES, M. et al. Processamento de conservas de palmito caulinar de pupunha contendo diferentes graus de acidez. Ciência e Agrotecnologia, Lavras, v. 30, n. 3 , p. 569-574, maio/jun. 2006.
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da Universidade Federal de Lavras
publisher.none.fl_str_mv Editora da Universidade Federal de Lavras
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.30 n.3 2006
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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