Melão minimamente processado: um controle de qualidade

Abstract

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...

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

“…The TS average values increased beyond the sixth day of storage on the PS-PVC packaging, with average of 5.96 mg for glucose, at time 0, and 9.28 mg of glucose on the last day of storage, in guavas stored in PS-PVC packaging, without any significant differences. Damasceno et al (2005) did not find significant differences in TS levels of minimally processed honeydew melons stored at 4 °C, however, when they were stored at 15 °C a significant reduction was observed throughout the experiment. The results from the RS analysis found statistical evidence of an interaction between the type of packaging, sanitization method and storage time.…”

“…However, counting these microorganisms at low temperatures such as 3 °C, for example, allows inclusion of psychrophilic bacteria in those counts and, even though there is no specific legislation for these bacteria, it is commonly accepted that food products which contain microbial counts around 10 5 to 10 6 CFU.g -1 are considered inappropriate for human consumption due to loss experiment, merely in minimally processed guavas stored in PS-PVC packaging for both types of sanitization processes, and, moreover, these values were higher after the sixth day of storage. Damasceno et al (2005) also observed an increase in this feature, throughout the experiment, in minimally processed honeydew melons stored at 15 °C (Table 3).…”

“…The values remained between 3.65 and 4.00, remaining outside the optimal range (pH 5 to 7) for the growth of microbial species, assuming the humidity and temperature conditions were favorable (ROSA; CARVALHO, 2000). Damasceno et al (2005) did not observe significant changes in the pH of minimally processed honeydew melons, stored at 4 °C either, although when they were stored at 15 °C there were significant losses throughout storage.…”

“…The TTA averages remained between 0.63 and 1.10 mg of citric acid.100 g -1 of fruit without statistical differences (Table 2). Damasceno et al (2005) did not show significant losses of TSS of minimally processed honeydew melons stored at 4 and 15 °C. Mattiuz, Durigan e Rossi Jr. (2003), observed a significant decrease among the TSS levels of Paluma and Pedro Sato minimally processed guavas stored in PET packaging at 3 ± 1 °C.…”

“…Damasceno et al (2005) observed a significant reduction in the TSS/TTA rate for minimally processed honeydew melons stored at 15 °C, at the end of the experiment. Table 2.…”