Qualidade do feijão-vagem minimamente processado higienizado com ácido peracético e hipoclorito de sódio
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Data
2018-08-24
Autores
Kovalski, Tania Regina
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Higienizantes são recomendados para retardar ou reduzir o crescimento microbiológico, sendo utilizado pelas indústrias nos produtos minimamente processados para assegurar a qualidade do produto, diminuindo o número de microrganismos contaminantes, aumentando o período da vida de prateleira do vegetal. Este trabalho teve como objetivo avaliar o efeito de diferentes dosagens do ácido peracético e hipoclorito de sódio sobre as características microbiológicas, nutricionais e sensoriais do feijão-vagem minimamente processado. As vagens (Phaseolus vulgaris L.) foram selecionadas, retiradas as pontas, lavadas e processadas em fatias. Imediatamente foram submetidas aos tratamentos com ácido peracético: T1 - Controle, T2 - 0,01%,T3 - 0,02%, T4 - 0,03% , T5 - 0,04% e aos tratamentos com hipoclorito de sódio nas dosagens: T1 -Controle, T2 - 0,01%, T3 - 0,015% e T4 - 0,02%, que em seguida foram lavadas em água corrente. Subsequentemente foram drenadas, centrifugadas, separadas em porções de 180 g, acondicionadas em bandeja de poliestireno expandido com PVC e armazenadas sob refrigeração em câmara fria (5±1ºC e 85±5% de umidade relativa), por 10 dias. As análises realizadas foram: perda de massa fresca, taxa respiratória, cor instrumental, sólidos solúveis, pH, acidez titulável, Ratio, açúcar redutor, açúcar total, sacarose, compostos fenólicos totais, atividade antioxidante total, pigmentos, polifenoloxidase, peroxidase, aceitabilidade e intenção de compra. O delineamento utilizado foi o inteiramente casualizado em esquema fatorial. Os dados foram submetidos à análise de variância e fez-se regressão. No ensaio com ácido peracético as doses de 0,03 e 0,04% foram eficazes no controle microbiológico do feijão-vagem minimamente processado em todo o período de armazenamento. Na análise sensorial do feijão-vagem minimamente processado a maior aceitabilidade foi dada para o produto higienizado com 0,04% de ácido peracético, assim como a melhor intenção de compra. O uso de ácido peracético como higienizante não proporcionou aroma residual no feijão-vagem minimamente processado. Para o ensaio com hipoclorito de sódio as doses estudadas não foram efetivas para o controle microbiológico no feijão-vagem minimamente processado ao longo dos 10 dias de armazenamento. O feijão-vagem minimamente processado higienizado com 0,02% com hipoclorito de sódio obteve melhor aceitabilidade e intenção de compra durante o armazenamento, assim como a menor perda de massa. E a utilização do hipoclorito de sódio, como higienizante, no feijão-vagem minimamente processado não proporcionou aroma residual.
Hygienizers are recommended to slow or reduce microbiological growth being used by industries in minimally processed products to ensure product quality by reducing the number of contaminating microorganisms presents, increasing the shelf life of the vegetable. The objective of this study was to evaluate the effect of different dosages of peracetic acid and sodium hypochlorite on microbiological characteristics; nutritional and sensory characteristics of the minimally processed snap bean. The snaps (Phaseolus vulgaris L.) were selected, tipped, washed and sliced. They were immediately submitted to treatments with peracetic acid: T1 - Control, T2 – 0.01%, T3 – 0.02%, T4 – 0.03%, T5 – 0.04% and to treatments with sodium hypochlorite in dosages: T1 - Control, T2 - 0.01%, T3 - 0.015%, T4 - 0.02% which were then washed in running water. Subsequently they were drained, centrifuged, separated into 180 g portions, packed in a polystyrene tray expanded with PVC and stored under refrigeration in a cold room (5 ± 1 ° C and 85 ± 5% relative humidity) for 10 days. Soluble solids, pH, titratable acidity, ratio, reducing sugar, total sugar, sucrose, total phenolic compounds, total antioxidant activity, pigments, polyphenoloxidase, peroxidase, acceptability and intention were all analyzed: weight loss, respiratory rate, instrumental color, soluble solids, pH, and purchase. The design was completely randomized in factorial scheme. Data were submitted to analysis of variance and regression was performed. In the peracetic acid test the doses of 0.03 and 0.04% were effective in the microbiological control of the minimally processed snap beans throughout the storage period. In the sensory analysis of the minimally processed snap bean, the highest acceptability was given to the product sanitized with 0.04% peracetic acid, as well as the best purchase intention. The use of peracetic acid as a sanitizer did not provide residual aroma in the minimally processed snap bean. For the sodium hypochlorite test the doses studied were not effective for the microbiological control in the minimally processed snap bean during the 10 days of storage. The minimally processed snap bean with 0.02% sodium hypochlorite obtained better acceptability and purchase intent during storage, as well as the lower mass loss. And the use of sodium hypochlorite, as a sanitizer, in the minimally processed snap bean did not provide residual aroma.
Hygienizers are recommended to slow or reduce microbiological growth being used by industries in minimally processed products to ensure product quality by reducing the number of contaminating microorganisms presents, increasing the shelf life of the vegetable. The objective of this study was to evaluate the effect of different dosages of peracetic acid and sodium hypochlorite on microbiological characteristics; nutritional and sensory characteristics of the minimally processed snap bean. The snaps (Phaseolus vulgaris L.) were selected, tipped, washed and sliced. They were immediately submitted to treatments with peracetic acid: T1 - Control, T2 – 0.01%, T3 – 0.02%, T4 – 0.03%, T5 – 0.04% and to treatments with sodium hypochlorite in dosages: T1 - Control, T2 - 0.01%, T3 - 0.015%, T4 - 0.02% which were then washed in running water. Subsequently they were drained, centrifuged, separated into 180 g portions, packed in a polystyrene tray expanded with PVC and stored under refrigeration in a cold room (5 ± 1 ° C and 85 ± 5% relative humidity) for 10 days. Soluble solids, pH, titratable acidity, ratio, reducing sugar, total sugar, sucrose, total phenolic compounds, total antioxidant activity, pigments, polyphenoloxidase, peroxidase, acceptability and intention were all analyzed: weight loss, respiratory rate, instrumental color, soluble solids, pH, and purchase. The design was completely randomized in factorial scheme. Data were submitted to analysis of variance and regression was performed. In the peracetic acid test the doses of 0.03 and 0.04% were effective in the microbiological control of the minimally processed snap beans throughout the storage period. In the sensory analysis of the minimally processed snap bean, the highest acceptability was given to the product sanitized with 0.04% peracetic acid, as well as the best purchase intention. The use of peracetic acid as a sanitizer did not provide residual aroma in the minimally processed snap bean. For the sodium hypochlorite test the doses studied were not effective for the microbiological control in the minimally processed snap bean during the 10 days of storage. The minimally processed snap bean with 0.02% sodium hypochlorite obtained better acceptability and purchase intent during storage, as well as the lower mass loss. And the use of sodium hypochlorite, as a sanitizer, in the minimally processed snap bean did not provide residual aroma.
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Palavras-chave
Phaseolus vulgaris L., Higienizantes, Processamento mínimo, Qualidade, Microbiologia, Hygienizing, Minimum processing, Quality, Microbiology