Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico

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dc.contributor.authorDaiuto, Érica Regina [UNESP]
dc.contributor.authorVieites, Rogerio Lopes [UNESP]
dc.contributor.authorSimon, Juliana Wagner [UNESP]
dc.contributor.authorCarvalho, Lidia Raquel de [UNESP]
dc.contributor.authorPegoretti, Cassia [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T13:48:16Z
dc.date.available2014-05-20T13:48:16Z
dc.date.issued2011-01-01
dc.description.abstractThe elaboration of avocado products for commercialization keeping their characteristics of fresh product has been limited. The cut avocado darkens quickly and their sensorial characteristics are modified with the storage. In the present research, the sensorial parameters, microbiological stability, and peroxidase and polyphenoloxidase activity were evaluated in guacamole added with ascorbic acid and conserved under low temperature, by using avocado variety Hass. Products were conditioned in polyethylene+nylon packages with and without vacuum application; then, they were subjected to the slow and fast freezing (-18 degrees C) and stored in freezer (-18 degrees C). Evaluations were performed at the moment of elaboration of the product (t0) and at 3, 7 and 30 days post-storage. At t30, samples were kept under refrigeration (4 +/- 1 degrees C) and evaluated at 3, 5 and 7 days. After the 30 days of storage, -18 degrees C under freezing, followed by thawing and keeping at 4 +/- 1 degrees C for 7 days, the notes for the sensorial parameters decreased. The peroxidase activity was totally inhibited in the elaborated product and the polifenol oxidase activity considerably decreased in the guacamole (20.07 mM catechol/g fresh matter) relative to those in the fruit (58.31 mM catechol/g fresh matter), however with no significant variation during storage (at -18 degrees C). The samples were microbiologically stable under the conditions of the present study. The addition of ascorbic acid contributed to the conservation of the frozen avocado product by decreasing the enzymatic activity. However, the sensorial parameters are prejudiced under thawing and storage at 4 +/- 1 degrees C.en
dc.description.affiliationUniv Estadual São Paulo, FCA UNESP, Curso Hort, Botucatu, SP, Brazil
dc.description.affiliationUniv Estadual São Paulo, FCA UNESP Botucatu, Dept Gestao & Tecnol Alimentos, Botucatu, SP, Brazil
dc.description.affiliationUniv Estadual São Paulo, FCA UNESP Botucatu, Curso Energia Agr, Botucatu, SP, Brazil
dc.description.affiliationUniv Estadual São Paulo, IB UNESP Botucatu, Dept Bioestat, Botucatu, SP, Brazil
dc.description.affiliationUniv Estadual São Paulo, UNESP Botucatu, Curso Nutr, Botucatu, SP, Brazil
dc.description.affiliationUnespUniv Estadual São Paulo, FCA UNESP, Curso Hort, Botucatu, SP, Brazil
dc.description.affiliationUnespUniv Estadual São Paulo, FCA UNESP Botucatu, Dept Gestao & Tecnol Alimentos, Botucatu, SP, Brazil
dc.description.affiliationUnespUniv Estadual São Paulo, FCA UNESP Botucatu, Curso Energia Agr, Botucatu, SP, Brazil
dc.description.affiliationUnespUniv Estadual São Paulo, IB UNESP Botucatu, Dept Bioestat, Botucatu, SP, Brazil
dc.description.affiliationUnespUniv Estadual São Paulo, UNESP Botucatu, Curso Nutr, Botucatu, SP, Brazil
dc.format.extent599-611
dc.identifierhttp://dx.doi.org/10.5433/1679-0359.2011v32n2p599
dc.identifier.citationSemina-ciencias Agrarias. Londrina: Universidade Estadual de Londrina (UEL), v. 32, n. 2, p. 599-611, 2011.
dc.identifier.doi10.5433/1679-0359.2011v32n2p599
dc.identifier.fileWOS000297934400020.pdf
dc.identifier.issn1676-546X
dc.identifier.lattes6507858203899415
dc.identifier.urihttp://hdl.handle.net/11449/17208
dc.identifier.wosWOS:000297934400020
dc.language.isopor
dc.publisherUniversidade Estadual de Londrina (UEL)
dc.relation.ispartofSemina: Ciências Agrárias
dc.relation.ispartofjcr0.349
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectPersea americana Millen
dc.subjectRefrigerationen
dc.subjectFreezingen
dc.subjectProcessingen
dc.subjectSensorial parametersen
dc.subjectPeroxidaseen
dc.subjectPolyphenol oxidaseen
dc.titleAvaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbicopt
dc.title.alternativeSensorial, biochemical and microbiological evaluations of guacamole, an avocado based product, under cold storage and added with ascorbic aciden
dc.typeArtigo
dcterms.licensehttp://www.uel.br/revistas/uel/index.php/semagrarias/about/editorialPolicies#openAccessPolicy
dcterms.rightsHolderUniversidade Estadual de Londrina (UEL)
unesp.author.lattes6507858203899415
unesp.author.orcid0000-0003-0575-2263[4]
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências, Botucatupt

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