Fresh cut yam stored under different temperatures

Donegá, Mateus Augusto; Tessmer, Magda Andréia; Mooz, Edinéia Dotti; Fc, Fabiana; Kluge, Ricardo Alfredo

doi:10.1590/s0102-05362013000200012

Cited by 10 publications

(11 citation statements)

References 7 publications

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“…We found that even considering the loss of fresh weight, storing yam at 5°C did not result in diminished quality as the starch deposition on the surface prevented the slices from drying-out. Donegá et al (2013) observed similar results, however, PVC was used as packing material, which has lower thickness than our multilayer nylon packages and could have had influence on the findings.…”

Section: Resultssupporting

confidence: 73%

“…Fresh weight loss of yam kept at 5°C did not exceed 0.08%, which was well below the results observed by Donegá et al (2013) who found a loss of 0.8%, in minimally processed yam packed in a polyvinyl chloride (PVC) film under the same temperature. We found that even considering the loss of fresh weight, storing yam at 5°C did not result in diminished quality as the starch deposition on the surface prevented the slices from drying-out.…”

Section: Resultssupporting

confidence: 58%

“…The first visible symptoms of deterioration are the presence of brownish stains on the surface. Dehydration in its tissues also results in starch deposition on the surface, causing a whitish appearance (DONEGÁ et al, 2013). In addition, there are changes in the attributes related to the quality of minimally processed foods, such as increased soluble solids, total soluble phenols, polyphenoloxidase activity and a pH reduction (FURTADO, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…In recent studies on minimally processed yam, experiments with suitable packaging, edible coating, refrigeration temperatures (BRITO, 2011;ANDRADE et al, 2012;FURTADO, 2013;DONEGÁ et al, 2013), and alternative packaging were underaken (SILVA, 2014).…”

Section: Introductionmentioning

confidence: 99%

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QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES

et al. 2016

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-This work studied the physical, chemical and biochemical alterations in minimally processed yam stored at two different temperatures, as well as the incidence of bacteria of the genus Pseudomonas. The experimental design was completely randomised in a 2x8 factorial design, with two storage temperatures (5 and 10°C) and eight storage times (0, 2, 4, 6, 8, 10, 12 and 14 days). Experiments were in triplicate. Yam was selected, peeled and cut into slices of approximately 3 cm thickness. The slices were rinsed with water, sanitised and then drained in kitchen strainers. Approximately 300 g of the processed product were packed in nylon multilayers 15 µm thick, 15 cm wide and 20 cm long. The packs were sealed, weighed and kept at 5 and 10 ± 2°C for 14 days. Fresh weight loss, baking time, enzymatic activity of polyphenol oxidases, peroxidases and catalases, total soluble phenol content, and antioxidant capacity were evaluated, as well as visual analysis and incidence of Pseudomonas sp. Means of temperatures were compared by Tukey´s test at 5% significance. Yam storage at 5°C reduced weight loss and kept visual quality for longer; it also reduced cooking time and the activity of the enzymes polyphenol oxidase and peroxidase. In contrast, it promoted higher content of total soluble phenols, as well as a higher catalase activity and antioxidant capacity. During the storage time, there was no incidence of Pseudomonas sp. Minimally processed yam stored at 10°C may be sold for up to six days, and yam stored at 5ºC for up to 14 days.Keywords: Enzymatic activity. Post-harvest conservation. Dioscorea sp.. Pseudomonas sp. QUALIDADE DO INHAME (Dioscorea sp.) MINIMAMENTE PROCESSADO CONSERVADO EM DUAS TEMPERATURASRESUMO -O objetivo deste trabalho foi estudar as alterações físico-químicas, bioquímicas e incidência de Pseudomonas sp. em inhame minimamente processado conservado em duas temperaturas. O delineamento experimental utilizado foi o inteiramente casualizado em esquema fatorial 2x8, referente as temperaturas (5 e 10 °C) e tempos de conservação refrigerada (0, 2, 4, 6, 8, 10, 12 e 14 dias), com três repetições. O inhame foi selecionado, descascado e cortado em rodelas de aproximadamente 3 cm de espessura. Essas rodelas foram enxaguadas em água, sanitizadas e drenadas em escorredores de cozinha. Aproximadamente 300 g do produto processado foram embalados em Nylon multicamadas de 15 µm de espessura, com 15 cm de largura por 20 cm de comprimento. As embalagens foram seladas, pesadas e mantidas a 5 e 10 ± 2 °C por 14 dias. Avaliou-se a perda de massa, tempo de cocção, atividade enzimática das polifenoloxidases e peroxidases, conteúdo de fenóis solúveis totais, capacidade antioxidante, análise visual e incidência de Pseudomonas sp. As médias entre as temperaturas foram comparadas pelo teste de Tukey a 5 % de significância. A temperatura de 5 °C reduziu a perda de massa fresca e da qualidade visual, o tempo de cocção e a atividade das enzimas polifenoloxidases e peroxidases. Por outro lado, proporcionou maior conteúdo de f...

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Section: Resultssupporting

confidence: 73%

Section: Resultssupporting

confidence: 58%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES

et al. 2016

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“…Such tissue damage can be reduced by using cold chain in the processing where temperature is one of the most influencing factors, in the maintenance of quality of minimally processed products (Donegá et al, 2013;Fagundes et al, 2013). The use of cold chain is required in all procedures, since all physical alterations cause a cellular injury by activating oxidative enzymes, generating browning, tissue degradation and sensory changes (Artés, 2004), which vary according to temperature.…”

Section: Introductionmentioning

confidence: 99%

Changes in phenol metabolism of minimally processed baby cassava under different temperatures: An alternative to commercialization

Brito¹,

Maia²,

JÃonior³

et al. 2017

Afr. J. Biotechnol.

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This study aimed to evaluate the changes in the phenolic oxidation mediated by polyphenol oxidase (PPO) and peroxidase (POD) in the quality of minimally processed 'baby cassava', during the first hours and days of conservation at different temperatures. Pieces of roots of cassava cv. Recife were minimally processed into 'baby cassava' form and kept at 5 ± 2 and 25 ± 2°C for 12h and/or 10 days. Fresh weight loss (FWL), visual examination (visual appearance), total soluble phenolics (TSP), fluorescence emission at UV-light, PPO and POD activities were evaluated. Non-refrigerated 'Baby cassava' lost overall quality and minimal FWL for 12h. After this period, there was intense darkening, while refrigerated pieces had great quality for 10 days. Non-refrigerated pieces emitted more fluorescence than refrigerated 'baby cassava' at 12h, this possibly resulted in the presence of Pseudomoas spp., or fluorescent phenolics compounds. This is associated with an increase of TSP values and PPO and POD activities. On the other hand, the pieces refrigerated at 5 ± 2°C prolong the shelf life until 10 days, suitable for retail market. Moreover, the new form of 'baby cassava' was good for comercialization and consumption, at room temperature, before 12h, an important time for institutional market.

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Use of the abrasion technique in minimal processing as an alternative to increase purchase acceptability and minimize browning in yam

et al. 2021

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BACKGROUND: The present study investigated the sensory acceptance, oxidative damage and protection, and possible anatomical-structural damage of cells from the surface of shapes of minimally processed yam. The tubers were minimally processed into the peeled rondelle, dice and 'chateau cut' (chateau) shapes, the latter of which was obtained after performing the abrasion technique. Control treatment corresponded to the rondelle shape with the periderm. The pieces were kept packed at 5 ± 2 °C for 14 days.RESULTS: Peeled rondelle and chateau were sensorially the most well-accepted yam shapes and achieved the highest purchase intention. The enzymes were partially modulated by the detected H 2 O 2 levels. Oxidative burst lasted longer in the minimally processed tissues than in the control. Polyphenol oxidase activity showed a clear difference in behavior between the minimally processed pieces and the control. Minimal processing induced transient increases in phenolic compounds, for which the expression was lowest in the abraded pieces. On the other hand, these pieces exhibited greater cell collapse on the surface of the amyliferous parenchyma.CONCLUSION: Based on the results of the trained panel, the abrasion technique is an alternative to provide shapes that are better accepted and marketable, more resistant to browning, and can be stored for up to 12 days. Resistance to browning may be related to a more efficient modulation of enzymatic antioxidant systems and intense deposition of cell debris on the surface of the amyliferous parenchyma.

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Fresh cut yam stored under different temperatures

Cited by 10 publications

References 7 publications

QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES

QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES

Changes in phenol metabolism of minimally processed baby cassava under different temperatures: An alternative to commercialization

Use of the abrasion technique in minimal processing as an alternative to increase purchase acceptability and minimize browning in yam

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