Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada

Santos, Joana; Oliveira, M. Beatriz P.P.

doi:10.1590/s1981-67232012000100001

Cited by 37 publications

(24 citation statements)

References 52 publications

(59 reference statements)

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“…Minimally processed foods emerged to respond to a new consumption trend and have been increasingly accepted in world markets (Santos & Oliveira, 2012). However, one of the major problems of minimally processed products is their rapid deterioration.…”

Section: Introductionmentioning

confidence: 99%

Shelf life of minimally processed cassava roots submitted to different conservation methods

Rinaldi¹,

Vieira²,

Fialho³

et al. 2017

Científica

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Section: Introductionmentioning

confidence: 99%

Shelf life of minimally processed cassava roots submitted to different conservation methods

Rinaldi¹,

Vieira²,

Fialho³

et al. 2017

Científica

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“…Inside baby corn there is a high moisture content, causing an intense metabolic activity, as stated by Santos and Oliveira (2012). This can lead to large post-harvest losses, such as high dehydration and physicochemical changes, restricting the period of commercialization.…”

Section: Experiments Imentioning

confidence: 99%

Post-Harvest Conservation of Baby Corn Under Controlled Atmosphere and Refrigeration

Silva¹,

Batista²,

Soares³

et al. 2019

JAS

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The baby corn has been gaining ground in the market and arousing interest of producers. However, there is a barrier in its production chain due to the lack of scientific knowledge in the harvest and post-harvest strategies. Therefore, the objective of this study was to evaluate the changes in the physicochemical characteristics of the baby corn stored at different temperatures and under controlled atmosphere. The studies were performed at UNIMONTES with the 'AG 1051' baby corn spikletes. Two tests were performed, one considering the spikelets in the straw and the other with the husked spikelets. The tests were carried out under CRD, in a 2 × 2 × 6 factorial scheme, that is two storage temperatures (16 and 25 °C), two controlled atmosphere conditions (with and without PVC plastic wrap) and six evaluation periods (0, 3, 6, 9, 12 and 15 days after harvest) with four replications. The quality characteristics of the spikelets were analyzed in the post-harvest. the post-harvest quality preservation of baby corn in the straw and the husked ones was affected by temperature, controlled atmosphere and evaluation period. The best storage condition to maintain the main quality characteristics of the spikelets at post-harvest was observed at the temperature of 16 ºC with controlled atmosphere use. For the spikelets preserved with the presence of straw, the maximum storage time for maintenance of post-harvest characteristics was four days, and for spikelets stored without straw, the maximum storage time was two days and 12 hours, both at refrigerated temperature (16 °C) and under controlled atmosphere.However, this vegetable presents a short post-harvest life, due to its active metabolism, and the shelf life of the product varies inversely with the respiration rate, causing reduction in water content, weight loss, changes in aroma, flavor and darkening of spikelets, making them undesirable regarding quality and appearance of the product (Bakry, El-Shorbagy, El-Desuki, El-Behairy, & Ibrahim, 2015; Saltveit, 2016).Aiming to develop the best strategy of storage of these horticultural crops, studies are necessary to guarantee the best yield and less waste of them. Some treatments, associated to refrigeration and controlled atmosphere storage, have shown good results in delaying senescence and prolonging life during storage (Vani, Rajasekhar, & Reddy, 2013).

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“…Os avanços tecnológicos, as mudanças nas estruturas domésticas, as sociedades multiculturais, bem como a mudança dos valores sociais, resultaram num aumento da procura por alimentos que sejam de preparação rápida e fácil (BOER et al, 2004;OLIVEIRA, 2012). O estilo de vida das famílias tem sofrido alterações profundas, traduzindo-se essencialmente na falta de tempo para adquirir os alimentos e preparar as refeições.…”

Section: Introductionunclassified

Efeito do processamento industrial na qualidade e na segurança de salgados prontos para comer

Albuquerque

Silva

Oliveira

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Efeito do processamento industrial na qualidade e na segurança de salgados prontos para comer Effects of industrial processing on the quality and safety of ready-to-eat savouries ResumoO estilo de vida das famílias tem sofrido alterações profundas, traduzindo-se, entre outros fatores, na redução do tempo para preparação das refeições. Pelo referido, as vendas de alimentos confeccionados, caso dos salgados, têm tido um crescimento contínuo. Este trabalho de investigação teve como objetivos: (1) determinar os teores de sal, gordura total e o perfil em ácidos graxos de salgados prontos para comer; (2) correlacionar os diversos componentes analisados; (3) analisar a evolução da composição dos salgados com base na comparação com os valores da literatura, e (4) estimar os benefícios/riscos para a saúde da população, tendo por base as recomendações de referência. Foram avaliados, em 2015, 12 tipos de salgados prontos para comer. O teor de gordura total foi determinado pelo método de hidrólise ácida, seguido de extração em Soxhlet, com éter de petróleo. O teor de sal foi determinado utilizando-se o método de Charpentier-Volhard. Para o perfil de ácidos graxos, utilizou-se um método de cromatografia gasosa com detecção por ionização em chama. O teor de gordura variou entre 9,14 g/100 g (pataniscas de bacalhau) e 28,9 g/100 g (chamuças de carne). O teor de sal mais elevado foi de 2,13 g/100 g (croquetes de carne). No entanto, uma unidade de empada de requeijão pode contribuir com 45% da ingestão diária de sal recomendada. Os ácidos graxos majoritários, em 58% das amostras analisadas, eram poli-insaturados, e os seus teores variaram entre 3,54 g/100 g (empadas de galinha) e 15,5 g/100 g (chamuças de carne). Todas as amostras analisadas tinham teores de ácidos graxos trans inferiores a 2% do teor de gordura total. De uma forma geral, os salgados prontos para comer analisados tinham teores elevados de gordura e de sal, devendo, por isso, o seu consumo ser moderado. No entanto, na maior parte das amostras, o teor de ácidos graxos insaturados era superior aos saturados. No que se refere aos teores de ácidos graxos trans, estes alimentos podem ser considerados seguros. Palavras-chave: Ácidos graxos trans; Gordura saturada; Qualidade nutricional; Sal; Salgados prontos para comer. AbstractFamily lifestyle has changed greatly over the years, and nowadays there is a lack of time to prepare meals amongst other factors. Hence the sales of ready-to-eat foods, such as savouries, have shown continuous growth. The aim of this study was: (1) to determine the salt and total fat contents and the fatty acid profile of ready-to-eat savouries; (2) to correlate the different components analysed; (3) to analyse the evolution of the composition of savouries based on a comparison with the values found in the literatur...

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Revisão: alimentos frescos minimamente processados embalados em atmosfera modificada

Cited by 37 publications

References 52 publications

Shelf life of minimally processed cassava roots submitted to different conservation methods

Shelf life of minimally processed cassava roots submitted to different conservation methods

Post-Harvest Conservation of Baby Corn Under Controlled Atmosphere and Refrigeration

Efeito do processamento industrial na qualidade e na segurança de salgados prontos para comer

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