The objective ofthis study was to study the microbiological and colour changes in pasteurized umbu pulp during 120 days of storage at 40°C.Resumo 657

AMORIM, E.

BORGES, S. V.

CAVALCANTI, N. de B.

JORGE, E. da C.

LUCHESE, R. H.

English

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International Congress on Engineering and FoodCongrés international de génie des procédés alimentaires..( ,-,Mic!"obiological and colou!" .. . ','j;" '2004 SP-PP-00115 :;)jIj[y-I. :;}t:;t'-!X"111111111111111111111111111111111111111111111111111111111111111111111111111 C"'-o!It;"CPATSA-30008-1 -'.-'o;!fjlM9fltpellier 2Qº~IICEF 9645Effeet of using PET paekagingon the quality of an orange juiee made from concentrare.BERLINETC. DUCRUET V, BRAT r.. BRlLLOUET J-M., REYNES M, GUIClJARD E.FRANCEBerlinet c.: bcrlinet@cirad.frOrange juice is the most important fruit juice in the world and 90 % is made from frozenconcentrate. The food and drink industry is currently looking for suitable raw matcrials andpackaging to improve quality and shelf \ife. Plastic packaging is increasingly used foreconomic reasons and the most widely used is PET (polyethylene terephtalate). However, it isknown that PET has a low oxygen permeability and can absorb certain flavour compoundsfrom the food matrix. In addition to these two phenomena, shelf life is also rcduccd bydegradation of the juice through Maillard reactions that occur using both glass and plasticpackaging. Our study examines the rei ative importance ofthese three phenomena indecreasing shelf life. By understanding which of the three phenomena most influences thedegradation of orange juice packed in plastic containers, future studies will be able to focuson this aspect.657Microbiological and colou r changes in umbu (Spondias Tuberosa Arr. Cam.)in the mature green stage, during storage under accelerated conditions.BORGES S. V. JORGE E. DA C, AMORlM E., LUCHESE R.H,BRAZ! L ........--'-~'-'--Borges S.V.: svborges@ufrrj.brUmbu (Spondias tuberosa Arr. Cam.) is a highly perishable fruit and thus its use in thc maturegreen stage in the form of pulp, preserved by a combination of methods, could be aneconomically interesting alternative for later processing. The objective ofthis study was tostudy the microbiological and colour changes in pasteurized umbu pulp during 120 days ofstorage at 40°C. A factorial type design was used with 3 variables (sugar, potassium sorbateand sodium metabisulphite concentrations) with 2 repetitions. The results showed that thepulp was microbiologically stable during the storage period (NMP<3.0/g for the coliformcount and <300 CFU/g for yeasts and moulds). The values for L* increased, signifyingaccentuated darkening, and a* and b* increased and decreased respectively, resulting in anolive green tone, different from the light green of the fresh pulp. It was concluded that thecolour change was the limiting factor for the conscrvation of this pulp by combined methods.658Sensory alterations in green umbu (Spondias Tuberosa Arr. Cam.)marmalade-like during storage.BORGES S. V, POLlCARPO VM.N., DELlZA R, CASTRO F.T - BRAZILBorges S.V.: svborges@ufrrj.brUmbu (Spondias Tuberosa Arr. Cam.) is a fruit of economic importance for the North Easternregion ofBrazil, due to the commercialisation ofvarious products, including the preserve.The objective of this study was to verify the effect of different additives and packagingmateriais (polypropylene and cellophane) on the sensory propertics ofthis preserve during120 days of storage. The difference from control technique was used, with a traincd panel of8 judges evaluating lhe following attributes: green colour, brown colour, shine, aroma,texture, elasticity, characteristic flavour, acid taste, sweet taste and caramel taste. The resultsshowed that the products lost their characteristic green colour and increased lhe cararncl andsweet tastes and the firmness at higher tcmperatures (43°C), and that the best conditions 10attenuatc these effects were the addition of pectin and glucose syrup, the use of polypropylenepackaging and storage at 30°C.2337 - I I March 2004NOTESIIJ "I.__ lt:._ut_il ~_; -==:'--.JI/

Microbiological and colour changes in umbu (Spondias tuberosa Arr. Cam.) in the mature green stage, during storage under accelerated conditions.

http://www.alice.cnptia.embrapa.br/bitstream/doc/154173/1/ID30008.pdf

Microbiological and colour changes in umbu (Spondias tuberosa Arr. Cam.) in the mature green stage, during storage under accelerated conditions.

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