Efecto del pelado enzimático sobre el perfil sensorial de diferentes variedades de naranja

Citrus are fruits that present great advantages for minimal processing (MP) due to its physiological and morphological characteristics¹ . Enzymatic peeling is one of the methods used to obtain citrus MP; over the years it was optimized and adapted to the different species and factors that influence the quality of the final product such as adherence of the skin to the fruit, of the segments to each other, thickness of the skin and by the appearance of the bitter taste caused by limonene². All of these factors can compromise the sensory quality of the product.Los cítricos son frutos que presentan grandes ventajas para el procesamiento mínimo (MP) por sus características fisiológicas y morfológicas¹ . El pelado enzimático es uno de los métodos utilizado para obtener cítricos MP; a lo largo de los años fue optimizándose y adaptándose a las distintas especies y factores que influencian la calidad del producto final como adherencia de la piel al fruto, de los gajos entre sí, espesor de la piel y por la aparición del sabor amargo originado por el limoneno². Todos estos factores pueden comprometer la calidad sensorial del producto.Estación Experimental Agropecuaria San PedroFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.Fil: Garitta, Lorena Verónica. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina.Fil: Garitta, Lorena Verónica. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos (DESA); Argentina.Fil: Pieroni, Victoria. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos (DESA); Argentina

Efecto de la barrera de protección, la temperatura y tiempo de almacenamiento sobre el perfil sensorial de sabor de naranjas peladas enzimáticamente

PosterEl pelado enzimático es uno de los métodos utilizado para obtener cítricos mínimamente procesados. Se basa en la digestión, por medio de formulaciones enzimáticas, de las sustancias pécticas de la pared celular de las plantas. El pelado enzimático afectaría principalmente el sabor de las naranjas. El objetivo fue evaluar los cambios de sabor de 1 cultivar de naranja pelado enzimáticamente con 3 condiciones de barrera (diferentes envases) y 2 temperaturas, a lo largo del tiempo.EEA San Pedro, INTAFil: Pieroni, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pieroni, Victoria. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Garitta, Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Garitta, Lorena. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Gugole Ottaviano, Fernanda. Provincia de Buenos Aires. Comisión de Investigaciones Científicas (CIC); ArgentinaFil: Gugole Ottaviano, Fernanda. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); ArgentinaFil: Andres, Silvina C. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET-CICPBA-Fac.Cs.Exactas. UNLP; ArgentinaFil: Andres, Silvina C. Comisión de Investigaciones Científicas de la provincia de Buenos Aires (CIC). Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). CONICET-CICPBA-Fac. Cs. Exactas UNLP; ArgentinaFil: Andres, Silvina C. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). CONICET-CICPBA- Fac. Cs. Exactas UNLP, La Plata; ArgentinaFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentin

Analysis of peach fruit slices osmotically dehydrated with sorbitol and hot-air-dried over a 55-day conservation period

PosterPeach is a subtropical fruit with a fleshy pulp and a delicate aroma. It’s the third more commercialized fruit around the globe; though, it is perishable having a short shelf life. Different strategies are currently used to preserve its nutraceutical properties. Osmotic dehydration (OD) previous heat drying is an emergent procedure which prevents browning and the bioactive compound loss due to prolonged heating. While different sugars such sucrose can be used during OD, sorbitol is a healthier alternative. Sorbitol is naturally occurring in peach fruit and it has a reduced calorie value and a very low glycemic index, which make it ideal for diabetic persons and for consumers that are looking for a snack reduced in sugars. Previously, we showed that sorbitol can be used as osmolyte in the OD processing of peach fruit slices, rendering a healthy product. In the current work, we studied the stability over a 55-day period of dried peach slices which were osmotically dehydrated with sorbitol previous to heat drying. Flordarking peaches from San Pedro, Buenos Aires, were harvested at commercial maturity, disinfected, cut in slices and immersed in CaCl2 and ascorbic acid solutions. Then, the slices were incubated at 40°C in a 47° Brix sorbitol solution during 3 hours under stirring. Subsequent, they were dried at 58°C during 4 h until 8.3±1.0 % relative water content (RWC ). Slices were stored in a closed glass container with a supersaturated solution of sodium bromide to generate a 50 % relative humidity atmosphere. The vessel was placed in a dark chamber at 25 ˚C during 55 days. Color, fresh, and dry weights, sensory texture, antioxidant activity and total protein, glucose, sucrose, sorbitol, ascorbic acid, total phenolics compounds, carotenoids and flavonoids contents were measured at 0, 15, 33, 41, 49 and 55 days after storage. RWC of the stored slices was 27.6±1.3 %, due to humidity equilibration with that of the chamber. Slight changes in slice color were observed during storage, with 55-days stored slices being reddish and less yellow than samples collected at 0. This data agrees with a 75 % decrease in the carotenoid content in samples analyzed at day 55. Conversely, antioxidant activity, total protein, glucose, sucrose, sorbitol, ascorbic acid, total phenolic compounds, and flavonoids contents, and manual fracture, texture and cohesiveness were constant over time . After 15 days, firmness and crunchy perception was increased and accompanied with a decrease in oral breakdown. Taking together, osmotic dehydration with sorbitol before heat drying is a plausible option to dehydrate peaches slices and to generate a healthy snack for diabetic consumers that maintains its nutritional properties and bioactive compounds over at least 55 days after processing.EEA San Pedro, INTAFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Salvañal, Lara. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Salvañal, Lara. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Fracesconi, Rafaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Pieroni, Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pieroni, Victoria. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Gugole Ottaviano, María Fernanda. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Sosa, Miriam. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); ArgentinaFil: Sosa, Miriam. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Andres, Silvina C. Comisión Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET-CICPBA-Fac.Cs.Exactas.UNLP; ArgentinaFil: Andres, Silvina C. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). CONICET-CICPBA- Fac. Cs. Exactas UNLP, La Plata; ArgentinaFil: Garitta, Lorena. Comisión de Investigaciones Científicas de la provincia de Buenos Aires. Instituto Superior Experimental de Tecnología Alimentaria (CIC-ISETA); ArgentinaFil: Garitta, Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Lara, María Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Estudios Fotosintéticos y Bioquímicos; ArgentinaFil: Corbino, Graciela Beatriz. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentin

How fresh is fresh? Perceptions and experience when buying and consuming fresh cod fillets

From January 1st 2010 it was mandatory for all retail stores selling fresh fish in Norway to provide their customers with capture date information for wild fish and slaughter date for farmed fish. The objectives of this study were to: (a) evaluate how many days after capture are consumers willing to buy fresh fish stored on ice, (b) once they have bought the fish how many days are they willing to keep it at home before eating it, and (c) estimate the shelf life of fresh cod using consumer acceptance/rejection data, with and without capture-date information. To cover (a) and (b) a survey was conducted in Norway among 419 respondents visiting retail stores asking them to evaluate how many days after capture they were willing to buy fresh Atlantic cod (Gadus morhua) stored on ice. The respondents were also asked how many days after purchase they were willing to keep the fresh cod at home before cooking and eating it. To cover objective (c), fillets of wild Atlantic cod were evaluated by a total of 389 consumers from three Norwegian cities in three different stages: raw and cooked without information on capture data, raw with capture date information. Survival analysis statistics were used to analyze the data with the inclusion of respondents’ age, self-reported degree of fresh fish expertise and frequency of fresh fish consumption. When respondents were asked for the last day they would buy fresh cod after capture, there was a 75% probability that this would be approximately 3 days and 5 days for elder and young respondents, respectively. There was a 75% probability that these respondents would have the fish approximately 1 day at home before cooking and eating it. The shelf life (as measured in an acceptability test) corresponding to a 25% rejection probability was approximately 7 days and 11 days, with and without capture-date information, respectively. Thus, in general, when respondents were asked which was the last day they would be willing to buy cod after capture, this time (3–5 days) was shorter than the shelf life (7–11 days).Fil: Østli, J.. Nofima; NoruegaFil: Esaiassen, M.. Nofima; NoruegaFil: Garitta, Lorena Verónica. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Nøstvold, B. Nofima; NoruegaFil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentin

Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city

Background: This study aimed to evaluate the sensory acceptability of 4 sweet potato cultivars (Beauregard, Morada-INTA, Colorado-INTA and Arapey), considering two cooking methods: boiled and baked; and two cities, 9 de Julio (9DJ) and San Pedro (SP), of Buenos Aires province. 120 women were recruited in each city. A Home Use Test (HUT) was carried out. Each consumer received at home each sample in a bag containing 3 sweet potatoes and the evaluation form. The sensory acceptability of different characteristics of the samples was evaluated, before and after cooking. To inquire the reasons for consumption of each sample, the methodology Check All That Apply (CATA) were used. ─ Results: Of the 2 factors evaluated (city and cooking method), city had a significant influence when evaluating the samples. Participants of SP gave higher acceptability to Beauregard cultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in some descriptors by the consumers of 9DJ. While Arapey and Morada INTA had greatest acceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivar with negative phrases: It tastes weird and It has little flavor/tasteless and to lesser extent to The internal color is artificial and It breaks when cooking. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as: It changes color (brown) quickly, Its shape is not regular and When cooked, it has threads or fibers. ─ Conclusion: Consumer preferences provide opportunities for development or improvement of new cultivars. It would be interesting to extend this study to other regions and/or countries.EEA San Pedro, INTAFil: Sosa, Miriam. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Sosa, Miriam. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Garitta, Lorena Verónica. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Garitta, Lorena Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Elizagoyen, Eliana. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Elizagoyen, Eliana. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Arce, Soledad. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Arce, Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Gugole Ottaviano, María Fernanda. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Gugole Ottaviano, María Fernanda. Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA); Argentin