Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorDaiuto, Érica Regina
dc.creatorVieites, Rogerio Lopes
dc.creatorSimon, Juliana Wagner
dc.creatorCarvalho, Lidia Raquel de
dc.creatorPegoretti, Cassia
dc.date2014-05-20T13:48:16Z
dc.date2014-05-20T13:48:16Z
dc.date2011-01-01
dc.date.accessioned2017-04-05T20:58:47Z
dc.date.available2017-04-05T20:58:47Z
dc.identifierSemina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 32, n. 2, p. 599-611, 2011.
dc.identifier1676-546X
dc.identifierhttp://hdl.handle.net/11449/17208
dc.identifier10.5433/1679-0359.2011v32n2p599
dc.identifierWOS:000297934400020
dc.identifierWOS000297934400020.pdf
dc.identifierhttp://dx.doi.org/10.5433/1679-0359.2011v32n2p599
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/863730
dc.descriptionThe 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.
dc.languagepor
dc.publisherUniversidade Estadual de Londrina (UEL)
dc.relationSemina: Ciências Agrárias
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectPersea americana Mill
dc.subjectRefrigeration
dc.subjectFreezing
dc.subjectProcessing
dc.subjectSensorial parameters
dc.subjectPeroxidase
dc.subjectPolyphenol oxidase
dc.titleAvaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico
dc.typeOtro


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