Conservação de melão rendilhado minimamente processado sob atmosfera modificada ativa

Arruda, Maria Cecília de; Jacomino, Ângelo Pedro; Spoto, Marta Helena Fillet; Gallo, Cláudio Rosa; Moretti, Celso Luiz

doi:10.1590/s0101-20612004000100011

Cited by 15 publications

(26 citation statements)

References 9 publications

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“…However, it was evident that the fruits stored in PS-PVC packaging were in better condition than fruits stored in the PET packaging. These results are similar to those found by Arruda et al (2004) for minimally processed honeydew melons stored at 3 °C, which also presented a decline in appearance when different types of packaging were tested (multilayer film BB-200; polyolephinic film and polypropylene film).…”

Section: Sensorial Analysissupporting

confidence: 88%

“…Arruda et al (2004) tested different packaging to store MP honeydew melons and did not notice any significant changes in the aroma feature.…”

Section: Discussionmentioning

confidence: 94%

“…Arruda et al (2004), testing different packaging for minimally processed honeydew melons stored at 3 °C, observed a maximum growth of 8.3 × 10 3 when they were packaged using polypropylene (PP). Antoniolli et al (2004) observed that for MP pineapples stored at 4 °C, the mesophylic microorganism count was around 10 3 and 10 4 for the sliced and cubed fruit, respectively.…”

Section: Microbiological Analysismentioning

confidence: 99%

“…Average values of chemistry determinations in minimally processed guavas packaged in PET and PS-PVC and stored at 3 ± 1 °C. of nutritional values, organoleptic changes, deterioration and/ or presence of pathogens (ARRUDA et al, 2004).…”

Section: Microbiological Analysismentioning

confidence: 99%

See 3 more Smart Citations

Quality of minimally processed guava with different types of cut, sanification and packing

Lima¹,

Pires²,

Maciel³

et al. 2010

Ciênc. Tecnol. Aliment.

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Section: Sensorial Analysissupporting

confidence: 88%

“…Arruda et al (2004) tested different packaging to store MP honeydew melons and did not notice any significant changes in the aroma feature.…”

Section: Discussionmentioning

confidence: 94%

Section: Microbiological Analysismentioning

confidence: 99%

Section: Microbiological Analysismentioning

confidence: 99%

See 2 more Smart Citations

Quality of minimally processed guava with different types of cut, sanification and packing

Lima¹,

Pires²,

Maciel³

et al. 2010

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

“…Esta condição pode ser reforçada quando comparada ao controle (dia zero), visto que não foi evidenciada diferença estatística significativa entre as amostras TR5 e o controle, para a maioria dos atributos avaliados (Tabelas 3 e 4). ARRUDA ARRUDA et al [4] verificaram que [4] verificaram que as características sensoriais de melões rendilhados foram pouco afetadas pelos tratamentos utilizados.…”

Section: Melão Minimamente Processado Damasceno Et Alunclassified

Melão minimamente processado: um controle de qualidade

Damasceno¹,

Alves²,

Mendonca³

et al. 2005

Ciênc. Tecnol. Aliment.

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RESUMOO processamento mínimo tem sido descrito como a manipulação, preparo, embalagem e distribuição de produtos agrícolas, através de procedimentos como a seleção, limpeza, lavagem, descascamento e corte, que não afetem as suas características organolépticas e agreguem valor aos mesmos, resultando em produtos naturais, práticos, cujo preparo e consumo requerem menos tempo, atendendo às exigências da vida moderna. A finalidade dos alimentos minimamente processados e refrigerados é proporcionar ao consumidor um produto similar ao fresco, garantindo segurança e mantendo a qualidade nutritiva e sensorial. O processo tem despertado interesse para a realização de pesquisas, principalmente, relacionando as alterações microbiológicas, físico-químicas e sensoriais que influenciam a vida de prateleira destes produtos. O objetivo do trabalho foi a avaliação do efeito da temperatura de comercialização (15ºC) sobre a qualidade físico-química, microbiológica e sensorial do melão espanhol (Cucumis melo L. var. inodorus) minimamente processado. Os frutos acondicionados em bandejas e envolvidos com filme plástico foram adquiridos aleatoriamente em um supermercado local. Os tratamentos foram: temperaturas (4 e 15ºC), períodos de armazenamento (5, 10, 15 e 1, 2 e 3 dias a 4ºC e 15ºC, respectivamente) e o tratamento controle (melão minimamente processado no dia zero). As amostras foram analisadas quanto às características físico-químicas, microbiológicas e sensoriais. A qualidade do melão foi afetada, significativamente, durante o armazenamento refrigerado. Na temperatura de comercialização (15ºC) o produto apresenta prazo de validade de apenas 24 horas. O armazenamento a 4°C permitiu uma conservação de até 5 dias, sendo necessária a discriminação da temperatura e do período de armazenamento adequado, no rótulo do produto. Palavras-chave: melão, processamento mínimo, refrigeração. SUMMARYMINIMALLY PROCESSED MELON: A QUALITY CONTROL. The minimum processing has been described as the manipulation, preparation, packaging and distribution of agricultural products, through procedures like selection, cleaning, washing, peeling and cutting, which do not affect their organoleptic characteristics and add value to them. The process results in natural and practical products, which require less time for preparation and consumption to fulfill the demands of modern life. The purpose of minimally processed and cooled food is to provide a product that is similar to the fresh one to guarantee safety, maintaining the nutritive and sensory quality. The process has attracted attention to research mainly regarding microbiological, physicochemical and sensory alterations that influence the shelf life of these products. The target of the research was to evaluate the effect of commercialization temperature (15ºC) on the quality of the Spanish melon (Cucumis melo L. cv. inodorus) minimally processed. Fruits packed in trays and involved in plastic film were randomly acquired in a local supermarket. Treatments were: temperatures (4 and 15ºC), storage periods...

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Production and characterization of curcumin microcrystals and evaluation of the antimicrobial and sensory aspects in minimally processed carrots

et al. 2017

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Nontoxic conserving agents are in demand by the food industry due to consumers concern about synthetic conservatives, especially in minimally processed food. The antimicrobial activity of curcumin, a natural phenolic compound, has been extensively investigated but hydrophobicity is an issue when applying curcumin to foodstuff. The objective of this work was to evaluate curcumin microcrystals as an antimicrobial agent in minimally processed carrots. The antimicrobial activity of curcumin microcrystals was evaluated in vitro against Gram-positive (Bacillus cereus and Staphylococcus aureus) and Gram-negative (Escherichia coli and Pseudomonas aeruginosa) microorganisms, showing a statistically significant (p < 0.05) decrease in the minimum inhibitory concentration compared to in natura, pristine curcumin. Curcumin microcrystals were effective in inhibiting psychrotrophic and mesophile microorganisms in minimally processed carrots. Sensory analyses were carried out showing no significant difference (p < 0.05) between curcumin microcrystal-treated carrots and non-treated carrots in triangular and tetrahedral discriminative tests. Sensory tests also showed that curcumin microcrystals could be added as a natural preservative in minimally processed carrots without causing noticeable differences that could be detected by the consumer. One may conclude that the analyses of the minimally processed carrots demonstrated that curcumin microcrystals are a suitable natural compound to inhibit the natural microbiota of carrots from a statistical point of view.

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Conservação de melão rendilhado minimamente processado sob atmosfera modificada ativa

Cited by 15 publications

References 9 publications

Quality of minimally processed guava with different types of cut, sanification and packing

Quality of minimally processed guava with different types of cut, sanification and packing

Melão minimamente processado: um controle de qualidade

Production and characterization of curcumin microcrystals and evaluation of the antimicrobial and sensory aspects in minimally processed carrots

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