PRESERVATION OF “UMBU” (<i>SPONDIAS TUBEROSA</i>ARRUDA CÂMARA) PULP IN THE GREEN STAGE OF MATURATION BY COMBINED METHODS

Jorge, E; Borges, Soraia Vilela; Castro, Fernanda Travassos de; Amorim, Elizete; Luchese, Rosa Helena; Cavalcanti, Nilton Brito

doi:10.1111/j.1745-4549.2007.00123.x

Cited by 4 publications

(2 citation statements)

References 4 publications

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“…The hurdles established during the process for the antimicrobial effect included acidification of the product (pH < 4.5), a w reduction (0.90-0.93) and in-pack pasteurization. The multitarget preservation techniques have been found to render microbial stability in several commodities (Jorge et al, 2007;Tapia de Daza et al, 1996). The heat treatment was given in the form of osmo-blanching as well as in-pack pasteurization of the osmosized jackfruit slices.…”

Section: Multitarget Preservationmentioning

confidence: 99%

Optimization of a multitarget preservation technique for jackfruit (Artocarpus heterophyllus L.) bulbs

Saxena

Bawa

Raju

2009

Journal of Food Engineering

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Section: Multitarget Preservationmentioning

confidence: 99%

Optimization of a multitarget preservation technique for jackfruit (Artocarpus heterophyllus L.) bulbs

Saxena

Bawa

Raju

2009

Journal of Food Engineering

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“…Particularly many traditional foods around world have been applying various hurdles for their preservation (Alzamora et al. 2003; Jorge et al. 2007).…”

Section: Introductionmentioning

confidence: 99%

Identification of Hurdles for Improving Storage Stability of Braised Kidney Beans, a Korean Seasoned Side Dish

Lee

Lyu³

et al. 2009

Journal of Food Processing and Preservation

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The aim of this study was to identify factors affecting the preservation of braised kidney beans, a traditional Korean side dish, to extend its shelf life. The effects of ingredient formulation, refrigerated storage and modified atmosphere packaging on storage stability and/or sensory quality were examined. Count of yeast/mold was selected as a primary quality index from the storage test at 10C. A formulation was found in cooked kidney beans, sugar, soy sauce and corn syrup to provide the retarded microbial growth and affordable sensory quality. The temperature dependence value (Q10) for the shelf life of the stretch‐wrapped product was 2.0 for temperatures of 5 to 20C. Modified atmosphere packaging (60% CO2/40% N2 or 100% CO2) extended the shelf life at 10C by 500% (to 36 days) compared to air packaging (6 days) based on criteria of yeast/mold growth. Equations for estimating microbial spoilage and shelf life were derived as function of temperature. PRACTICAL APPLICATIONS Microbial growth retardation by ingredient formulation change, chilled storage and high CO2 modified atmosphere packaging is useful to design the processing, packaging and distribution of the Korean side dish product. Quality change kinetics of yeast/mold growth established can be used for determining shelf life of the product under different storage temperature conditions. Through the scale‐up procedure, the knowledge found in this study will be useful for the industrial processing and storage of the seasoned side dishes.

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Alterações físico-químicas e microbiológicas durante o armazenamento de doces de umbu (Spondias tuberosa Arr. Câmara) verde e maduro

et al. 2010

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O doce de umbu (Spondias tuberosa Arr. Cam.) de polpas nos estádios de maturação verde e madura representa uma ótima alternativa para os moradores da região semiárida nordestina, pois reduz as perdas pós-colheita e constitui fonte de renda adicional. Entretanto, estes produtos exibem elevada sinérese e escurecimento durante o armazenamento, devido à alta acidez, baixo pH e utilização de embalagens inadequadas (PINTO et al., 2001;POLICARPO et al., 2002).A sinérese e o escurecimento de doces muito ácidos, como o obtido de umbu de polpa verde, podem ser evitados pelo ajuste do pH e o uso de pectina (POLICARPO et al., 2007). Estes fenômenos também podem ser controlados ou evitados com o uso de gomas e amido modificado, os quais são estáveis a baixos pH e altas temperaturas de cocção (MAO; TANG; SWANSON, 2001; RENARD; Van de VELDE; VISSCHERS, 2001). Amido modificado e goma xantana foram testados por Martins et al. (2007), apresentando um bom índice de aceitação para doces obtidos de polpas de umbu nos estádios de maturação verde e maduro (65-80%).A vida útil de um alimento representa o período em que se encontra em boas condições sensoriais e microbiológicas para ser consumido sem prejudicar o paladar e a saúde, condições estas dependentes de transformações físicas, químicas e microbiológicas durante o armazenamento, que, por sua vez, dependem da natureza do produto (tipo e quantidade de ingredientes), da embalagem e das condições de armazenamento (temperatura, umidade relativa, tempo de armazenamento) (WICKLUND et al., 2005; KHOUYIEH;ARAMOUNI;HERALD, 2005;VASQUES et al., 2006;MOURA et al., 2007;POLICARPO et al., 2007).Este trabalho teve como objetivo verificar as alterações físico-químicas e microbiológicas em quatro formulações de doce em massa de umbu de polpa verde e madura, estocados sob condições controladas (30 °C/75% UR) durante 120 dias. AbstractThe umbu (Spondias tuberosa Arr. Câmara) tree is of high economic value to the semi-arid Northeast area of Brazil due to umbu jam production. This work aimed to monitor the shelf life of four marmalade formulations made from green and ripe umbu, which were kept at 30 °C for 120 days. The physical, chemical, and microbiological alterations were evaluated during the time specified. The results showed a decrease in water activity; an increase in the soluble solids, and a reduction in sugar; pH and acidity remained stable; and there was a tendency to lower sucrose content in both jams. The products were microbiologically stable. The use of pectin is recommended to process the formulations made from ripe umbu, and either xanthan gum or glucose syrup to produce jam from the green umbu.

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PRESERVATION OF “UMBU” (SPONDIAS TUBEROSAARRUDA CÂMARA) PULP IN THE GREEN STAGE OF MATURATION BY COMBINED METHODS

Cited by 4 publications

References 4 publications

Optimization of a multitarget preservation technique for jackfruit (Artocarpus heterophyllus L.) bulbs

Optimization of a multitarget preservation technique for jackfruit (Artocarpus heterophyllus L.) bulbs

Identification of Hurdles for Improving Storage Stability of Braised Kidney Beans, a Korean Seasoned Side Dish

Alterações físico-químicas e microbiológicas durante o armazenamento de doces de umbu (Spondias tuberosa Arr. Câmara) verde e maduro

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