Microbiological quality and physical-chemical characteristics of the frozen pulp and blended açai
This study aimed at assessing the microbiological and physical-chemical parameters of frozen pulp andblended açai (Euterpe oleracea Mart) from brands marketed in São Carlos, São Paulo State. The sampleskept frozen for 0, 3, 6 and 9 months were analyzed on Salmonella, total/fecal coliforms contaminat...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2010 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/32630 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/32630 |
| Access Level: | acceso abierto |
| Palabra clave: | frozen fruit pulp quality control preservation food polpa de fruta congelada controle de qualidade conservação de alimentos |
| Sumario: | This study aimed at assessing the microbiological and physical-chemical parameters of frozen pulp andblended açai (Euterpe oleracea Mart) from brands marketed in São Carlos, São Paulo State. The sampleskept frozen for 0, 3, 6 and 9 months were analyzed on Salmonella, total/fecal coliforms contamination, andon parameters as total lipids, pH, humidity, ash, proteins, total solids, reducing and non-reducing sugars.No Salmonella and total/fecal coliforms were found in samples from all products brands and stored atdifferent period of months, being in compliance with Brazilian legislation. On physical-chemical analyses,a significant difference among the product brands and storage times was found; but for pH, no significantdifference was found in the product storing time. All of the samples were in accordance with the hygienicstandards parameters, and the alterations verified on the physical-chemical analysis evidenced that evenunder freezing storage, the chemical reactions still continue to occur in the food. |
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