Coulon, Emilie C.

Morais, Alcina M. M. B.

Rocha, Ada M. C. N.

English

Repositório Institucional da Universidade Católica Portuguesa

12th World Congress ofFood Science and TechnologyFeeding the World...Opportunities Without BoundariesAbstracts of Papers PresentedJuly 16-19, 2003Hilton ChicagoChicago, Illinois, USAHosted by:Insitute of Food. Technologists525 W. Van Buren, Suite 1000Chicago, Illinois 60607 USAPhone: +1 312 782 8424Fax: +1 312 782 8348Website: www.ift.orge-mail: info@ift.orqSponsored by:International Union of Food Science and TechnologyP.O. Box 61021No. 19, 511 Maplegrove RoadOakville, Ontario L6J 6X0 CANADAPhone: +1 905 815 1926Fax: +1 905 815 1574Website: www.iufostorge-mail: secretariat@iufost.orglemos-ciePS 1A-12 Effect of Vacuum Packaging in Nutritional Quality ofMinimally Processed PotatoAda M. C. N. Rocha, Alcina M. B. Morals, and Emilie, C. Coulon.Escola Superior Biotecnologia, Universidade Catolica Portuguesa,Porto, PortugalPotato was first cultivated in South America and it was introducedin Europe in the sixteen century. It is now among the 10 majorcrops of the world and it is grown in 140 countries. Potato is agood source of carbohydrates, proteins, vitamins and minerals. Ithas a slightly lower energy content than other roots, tubers andcereals, but this is advantageous in overcoming the problem ofobesity in the developed world. In the last years consumersbecome more health conscious in their food choices but they alsohave less time to prepare healthy meals. As a result minimallyprocessed products become an important sector of food industrydue to their fresh like quality, convenience and speed to preparemeals. The physical damage or wounding caused by preparationincreases the rate of degradative reactions. Vacuum packaging isone potential alternative to preserve product quality. Theknowledge of the nutritional impact of minimal processingoperations on these products will be an advantage for theproducers that will possess information to create new markets andto the consumer himself, since he will have a new type of productshighly convenient. In this study, the nutritional value and thephysical quality of MP potatoes (Jaerla variety) stored during 7days in vacuum packaging was evaluated. No significant changeswere observed in colour, polyphenoloxidase and phenols contentafter 7 days of vacuum storage at 6°C. The shelf life of MPpotatoes was effectively extended to nearly one week underrefrigerated storage by using vacuum packaging systems. Themain quality parameters were almost constant during storage, onlyascorbic add content decreased, nevertheless the final contentwas still important. Since the absence of air in vacuum packagingmay favour the growth of anaerobic pathogens it would be ofremarkable importance to develop the microbiological evaluation.PS 1A-13 Effects of Processing,Packaging and Cold Storageon the Quality of Shell FishChristine Amaka Emmanuel-Ikpeme, Biochemistry,Biochemistry, University of Calabar, Calabar,Cross River, NigeriaThe effects of processing,packaging and cold storage on thequality of shell fish were investigated.Lobster,clam,and crab eachwas divided into five groups that were subjected to differentprocessing and packaging in high density polyethylene and lowdensity polyethylene.These samples were subsequently stored for4 weeks in a cold room at -20 degrees centigrades andafterwards,the biochemical parameters were determined.Theresults showed that the nutritional and organoleptic qualities of thesamples were significantly(Pc.0.05)affected by theprocessing,packaging and the cold temperature storageperiod.The samples that were unblanched and packaged in lowdensity polyethylene were the least prefered by the panelist.PS 1A-14 Fufu Yield of Three Improved Cassava (ManihotEsculenta Cratz) Cultivars and Their Physico-Chemical andSensory PropertiesP U Umunna and Simeon Chituru Achinewhu. Dept of FoodScience & Technology. Rivers State University of Science &Technology, Port Harcourt, NigeriaDried and roasted fufu flour produced from three improvedcassava cultivars, TMS 3575. TMS 82/00058 and TMS 3044, weresubjected to physical, chemical and sensory analyses. Physicalanalyses showed fufu yield of 32.6%, 30.8% and 28.0% swellingindex of 355%, 362% (roasted flour), 295%, 285%, 298% (ovendried flour) water absorption capacity of 1.6, 1.8, 1.8m1/9 (roasted),0.8, 1.0, 1.0 (dried) ml/g, relative bulk density of 0.27, 0.26,0.24g1cm3 (roasted) 0.48, 0.46, 0.48g/cm3 (dried) and starch yieldof 56.6, 54.8% and 57.9% for TMS 3575, 82/0058 and 3044respectively. The dried and roasted fufu flour showed pH values of3.7, 3.9, 3.9 (roasted) 3.9, 3.9, 4.0 (dried) titratable acidity of 0.9,0.9, 0.9 (roasted) 0.7, 0.8, 0.9% (dried) lactic acid for TMS 3575,82/00058 and 3044 respectively. Seventy-two hours of submergedfermentation and subsequent roasting of oven drying reduced theHCN content from 8.6, 6.2, 7.2mg/100g in the raw cultivars to 0.79,0.90, 1.0mg/100g (roasted), 0.9, 1.1, 1.0mg/100g (dried) in thefufu for TMS 3575, 82/00058 and 3044 respectively, a safe levelfor human consumption. All three cultivars have good sensoryattributes. They could be recommended as good cultivars toprocessors and consumers of fufu.PS 1A-15 Heat Inactivation Kinetics of Polyphenoloxidase andPeroxidase from MangoAmauri Rosenthal, Food Technology, Food Technology,Embrapa, Rio de Janeiro - RJ, BrazilHeat inactivation kinetics of polyphenoloxidase (PPO) andperoxidase (POD) from mango fruit were investigated at fivedifferent temperatures. Enzymes activities decreased with thetemperature increase and heat inactivation followed the first orderreaction kinetics. The biphasic inactivation curves indicated thepresence of heat labile and heat stabile fractions for bothenzymes. Rate constants for heat inactivation ranged from 0.81-6.99x10-2 sec-1 and 0.0072-0.013x10-2 sec-1 for heat labile andstabile.POD fractions respectively, and 0.02234-0.04x10-2 sec-1and 0.00415-0.0078x10-2 sec-1 for heat labile and stable PPOfractions, respectively. D-values for PPO ranged from 57.8-103.1sec. for the thermal labile fraction and 294.1-555.6 sec. for thermalstable fraction. In the case of POD D-value ranged from 7.4-39.2sec. and 181.8-322.5 sec. for heat labile and heat stable fractions,respectively. Since higher activation energy (a lower z value)implies that a smaller temperature change is needed to inactivatethe enzyme, PPO in mango fruit can be considered moresusceptible to temperature elevation than POD, as expected.Since higher activation energy (a lower z value) implies that asmaller temperature change is needed to inactivate the enzyme,PPO in mango fruit was more susceptible to temperature elevationthan POD. z-value resulted 3.30°C and 0.74°C for PPO, and 4.99and 1.16°C for POD, for heat labile and stable fractions,respectively. The rapid reduction of PPO and POD overallactivities reached in the short heat treatment was mainly due toactivity reduction of thermal labile fraction. That could be expectedfrom the much higher D-value of thermal labile fractions, incomparison to the thermal stable ones.PS 1A-16 Influence of Pre-Treatments on the TexturalResistance of Potato Tissue to FreezelThaw StressSergio Carbonell and Jorge C. Oliveira. Process Engineering,University College Cork, Cork, IrelandThe effect of blanching and other pre-treatments such as vacuumimpregnation of the texture of raw vegetables has been studied,but there is not much information on how these changes in thevegetable structure affect its ability to withstand the textural impactof freeze/thaw stresses. The objective of this work was to analyse1I

Effect of vacuum packaging in nutritional quality of minimally processed potato

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Effect of vacuum packaging in nutritional quality of minimally processed potato

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