Mostrar registro simples

dc.contributor.authorPereira, Giuliana de Mourapt_BR
dc.contributor.authorKothe, Caroline Isabelpt_BR
dc.contributor.authorMachado, Camila Czieslakpt_BR
dc.contributor.authorLopes, Stefani Machadopt_BR
dc.contributor.authorFlôres, Simone Hickmannpt_BR
dc.contributor.authorRios, Alessandro de Oliveirapt_BR
dc.date.accessioned2015-04-23T01:58:56Zpt_BR
dc.date.issued2014pt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/115507pt_BR
dc.description.abstractStability of minimally processed radicchio (Cichorium intybus L.) was evaluated under modified atmosphere (2% O2, 5% CO2, and 93% N2) on 3, 5, 7 and 10 days of storage at 5°C. The samples were hygienized in sodium hypochlorite or hydrogen peroxide solutions to identify the most effective sanitizing solution to remove microorganisms. Microbiological analysis was conducted to identify the presence of coliforms at 35°C and 45°C, mesophilic microorganisms, and yeast and mold. Physicochemical analyses of mass loss, pH, soluble solids, and total acidity were conducted. The color measurements were performed using a Portable Colorimeter model CR-400. The antioxidant activity was determined by 2,2-diphenyl-1-picrylhydrazyl and 2,2-azinobis- 3-ethylbenzothiazoline-6-sulfonic methods. The sensory evaluation was carried out using a hedonic scale to test overall acceptance of the samples during storage. The sodium hypochlorite (150 mg.L-1) solution provided greater safety to the final product. The values of pH ranged from 6.17 to 6.25, total acidity from 0.405 to 0.435%, soluble solids from 0.5 to 0.6 °Brix, mass loss from 1.7 to 7.2%, and chlorophyll from 1.068 to 0.854 mg/100g. The antioxidant activity of radicchio did not show significant changes during the first 3 days of storage. The overall acceptance of the sample stored in the sealed package without modified atmosphere was 70%, while the fresh sample was obtained 77% of approval. Although the samples packaged under modified atmosphere had a higher acceptance score, the samples in sealed packages had satisfactory results during the nine days of storage. The use of modified atmosphere, combined with cooling and good manufacturing practices, was sufficient to prolong the life of minimally processed radicchio, Folha Larga cultivar, for up to ten days of storage.en
dc.format.mimetypeapplication/pdf
dc.language.isoengpt_BR
dc.relation.ispartofCiência e tecnologia de alimentos. Campinas, SP. vol.34, n. 3, (jul./set. 2014), p. 513-521pt_BR
dc.rightsOpen Accessen
dc.subjectTechnologyen
dc.subjectAtividade antioxidantept_BR
dc.subjectAnálise sensorial do alimentopt_BR
dc.subjectAntioxidant activityen
dc.subjectSensory analysisen
dc.subjectConservação do alimentopt_BR
dc.subjectConservationen
dc.titleEffect of modified atmosphere applied to minimally processed radicchio (Cichorium intybus L.) submitted to different sanitizing treatmentspt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb000944663pt_BR
dc.type.originNacionalpt_BR


Thumbnail
   

Este item está licenciado na Creative Commons License

Mostrar registro simples