Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.5433/1679-0359.2011v32n2p599 http://hdl.handle.net/11449/17208 |
Resumo: | The elaboration of avocado products for commercialization keeping their characteristics of fresh product has been limited. The cut avocado darkens quickly and their sensorial characteristics are modified with the storage. In the present research, the sensorial parameters, microbiological stability, and peroxidase and polyphenoloxidase activity were evaluated in guacamole added with ascorbic acid and conserved under low temperature, by using avocado variety Hass. Products were conditioned in polyethylene+nylon packages with and without vacuum application; then, they were subjected to the slow and fast freezing (-18 degrees C) and stored in freezer (-18 degrees C). Evaluations were performed at the moment of elaboration of the product (t0) and at 3, 7 and 30 days post-storage. At t30, samples were kept under refrigeration (4 +/- 1 degrees C) and evaluated at 3, 5 and 7 days. After the 30 days of storage, -18 degrees C under freezing, followed by thawing and keeping at 4 +/- 1 degrees C for 7 days, the notes for the sensorial parameters decreased. The peroxidase activity was totally inhibited in the elaborated product and the polifenol oxidase activity considerably decreased in the guacamole (20.07 mM catechol/g fresh matter) relative to those in the fruit (58.31 mM catechol/g fresh matter), however with no significant variation during storage (at -18 degrees C). The samples were microbiologically stable under the conditions of the present study. The addition of ascorbic acid contributed to the conservation of the frozen avocado product by decreasing the enzymatic activity. However, the sensorial parameters are prejudiced under thawing and storage at 4 +/- 1 degrees C. |
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Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbicoSensorial, biochemical and microbiological evaluations of guacamole, an avocado based product, under cold storage and added with ascorbic acidPersea americana MillRefrigerationFreezingProcessingSensorial parametersPeroxidasePolyphenol oxidaseThe elaboration of avocado products for commercialization keeping their characteristics of fresh product has been limited. The cut avocado darkens quickly and their sensorial characteristics are modified with the storage. In the present research, the sensorial parameters, microbiological stability, and peroxidase and polyphenoloxidase activity were evaluated in guacamole added with ascorbic acid and conserved under low temperature, by using avocado variety Hass. Products were conditioned in polyethylene+nylon packages with and without vacuum application; then, they were subjected to the slow and fast freezing (-18 degrees C) and stored in freezer (-18 degrees C). Evaluations were performed at the moment of elaboration of the product (t0) and at 3, 7 and 30 days post-storage. At t30, samples were kept under refrigeration (4 +/- 1 degrees C) and evaluated at 3, 5 and 7 days. After the 30 days of storage, -18 degrees C under freezing, followed by thawing and keeping at 4 +/- 1 degrees C for 7 days, the notes for the sensorial parameters decreased. The peroxidase activity was totally inhibited in the elaborated product and the polifenol oxidase activity considerably decreased in the guacamole (20.07 mM catechol/g fresh matter) relative to those in the fruit (58.31 mM catechol/g fresh matter), however with no significant variation during storage (at -18 degrees C). The samples were microbiologically stable under the conditions of the present study. The addition of ascorbic acid contributed to the conservation of the frozen avocado product by decreasing the enzymatic activity. However, the sensorial parameters are prejudiced under thawing and storage at 4 +/- 1 degrees C.Univ Estadual São Paulo, FCA UNESP, Curso Hort, Botucatu, SP, BrazilUniv Estadual São Paulo, FCA UNESP Botucatu, Dept Gestao & Tecnol Alimentos, Botucatu, SP, BrazilUniv Estadual São Paulo, FCA UNESP Botucatu, Curso Energia Agr, Botucatu, SP, BrazilUniv Estadual São Paulo, IB UNESP Botucatu, Dept Bioestat, Botucatu, SP, BrazilUniv Estadual São Paulo, UNESP Botucatu, Curso Nutr, Botucatu, SP, BrazilUniv Estadual São Paulo, FCA UNESP, Curso Hort, Botucatu, SP, BrazilUniv Estadual São Paulo, FCA UNESP Botucatu, Dept Gestao & Tecnol Alimentos, Botucatu, SP, BrazilUniv Estadual São Paulo, FCA UNESP Botucatu, Curso Energia Agr, Botucatu, SP, BrazilUniv Estadual São Paulo, IB UNESP Botucatu, Dept Bioestat, Botucatu, SP, BrazilUniv Estadual São Paulo, UNESP Botucatu, Curso Nutr, Botucatu, SP, BrazilUniversidade Estadual de Londrina (UEL)Universidade Estadual Paulista (Unesp)Daiuto, Érica Regina [UNESP]Vieites, Rogerio Lopes [UNESP]Simon, Juliana Wagner [UNESP]Carvalho, Lidia Raquel de [UNESP]Pegoretti, Cassia [UNESP]2014-05-20T13:48:16Z2014-05-20T13:48:16Z2011-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article599-611application/pdfhttp://dx.doi.org/10.5433/1679-0359.2011v32n2p599Semina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 32, n. 2, p. 599-611, 2011.1676-546Xhttp://hdl.handle.net/11449/1720810.5433/1679-0359.2011v32n2p599WOS:000297934400020WOS000297934400020.pdf6507858203899415Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporSemina: Ciências Agrárias0.349info:eu-repo/semantics/openAccess2024-01-10T06:24:37Zoai:repositorio.unesp.br:11449/17208Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-10T06:24:37Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico Sensorial, biochemical and microbiological evaluations of guacamole, an avocado based product, under cold storage and added with ascorbic acid |
title |
Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico |
spellingShingle |
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 [UNESP] Persea americana Mill Refrigeration Freezing Processing Sensorial parameters Peroxidase Polyphenol oxidase |
title_short |
Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico |
title_full |
Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico |
title_fullStr |
Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico |
title_full_unstemmed |
Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico |
title_sort |
Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico |
author |
Daiuto, Érica Regina [UNESP] |
author_facet |
Daiuto, Érica Regina [UNESP] Vieites, Rogerio Lopes [UNESP] Simon, Juliana Wagner [UNESP] Carvalho, Lidia Raquel de [UNESP] Pegoretti, Cassia [UNESP] |
author_role |
author |
author2 |
Vieites, Rogerio Lopes [UNESP] Simon, Juliana Wagner [UNESP] Carvalho, Lidia Raquel de [UNESP] Pegoretti, Cassia [UNESP] |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Daiuto, Érica Regina [UNESP] Vieites, Rogerio Lopes [UNESP] Simon, Juliana Wagner [UNESP] Carvalho, Lidia Raquel de [UNESP] Pegoretti, Cassia [UNESP] |
dc.subject.por.fl_str_mv |
Persea americana Mill Refrigeration Freezing Processing Sensorial parameters Peroxidase Polyphenol oxidase |
topic |
Persea americana Mill Refrigeration Freezing Processing Sensorial parameters Peroxidase Polyphenol oxidase |
description |
The elaboration of avocado products for commercialization keeping their characteristics of fresh product has been limited. The cut avocado darkens quickly and their sensorial characteristics are modified with the storage. In the present research, the sensorial parameters, microbiological stability, and peroxidase and polyphenoloxidase activity were evaluated in guacamole added with ascorbic acid and conserved under low temperature, by using avocado variety Hass. Products were conditioned in polyethylene+nylon packages with and without vacuum application; then, they were subjected to the slow and fast freezing (-18 degrees C) and stored in freezer (-18 degrees C). Evaluations were performed at the moment of elaboration of the product (t0) and at 3, 7 and 30 days post-storage. At t30, samples were kept under refrigeration (4 +/- 1 degrees C) and evaluated at 3, 5 and 7 days. After the 30 days of storage, -18 degrees C under freezing, followed by thawing and keeping at 4 +/- 1 degrees C for 7 days, the notes for the sensorial parameters decreased. The peroxidase activity was totally inhibited in the elaborated product and the polifenol oxidase activity considerably decreased in the guacamole (20.07 mM catechol/g fresh matter) relative to those in the fruit (58.31 mM catechol/g fresh matter), however with no significant variation during storage (at -18 degrees C). The samples were microbiologically stable under the conditions of the present study. The addition of ascorbic acid contributed to the conservation of the frozen avocado product by decreasing the enzymatic activity. However, the sensorial parameters are prejudiced under thawing and storage at 4 +/- 1 degrees C. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-01-01 2014-05-20T13:48:16Z 2014-05-20T13:48:16Z |
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://dx.doi.org/10.5433/1679-0359.2011v32n2p599 Semina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 32, n. 2, p. 599-611, 2011. 1676-546X http://hdl.handle.net/11449/17208 10.5433/1679-0359.2011v32n2p599 WOS:000297934400020 WOS000297934400020.pdf 6507858203899415 |
url |
http://dx.doi.org/10.5433/1679-0359.2011v32n2p599 http://hdl.handle.net/11449/17208 |
identifier_str_mv |
Semina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 32, n. 2, p. 599-611, 2011. 1676-546X 10.5433/1679-0359.2011v32n2p599 WOS:000297934400020 WOS000297934400020.pdf 6507858203899415 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Semina: Ciências Agrárias 0.349 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
599-611 application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Londrina (UEL) |
publisher.none.fl_str_mv |
Universidade Estadual de Londrina (UEL) |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
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1797790253778468864 |