| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 179.28 KB | Adobe PDF |
Orientador(es)
Resumo(s)
The objective was to study the effect of two controlled atmosphere (CA) compositions – 3% O2 and 6% CO2, and 3%O2 and 10% CO2 – on total counts of microorganisms at 30°C and 7°C, count of yeasts and moulds, count of enterobacteriaceae, and count of lactic acid bacteria of carrageenan coated fresh-cut ‘Cavendish’ banana. Bananas were previously submitted (or not) to a chemical dip of 1% calcium chloride, 0.5% ascorbic acid and 0.75% L-cystein. After a nine-day storage at 6°C, samples that had been chemically treated
and submitted to CA with 10% CO2 presented total aerobic plated count (at 30°C and 7°C), and yeasts and moulds count lower than other samples. The chemical dip improved the antimicrobial capacity of the coating associated to the controlled atmosphere conditioning, especially with 10% CO2. Fresh-cut banana coated with carrageenan and previously chemically treated (or not) was
safe during the nine-day storage at 6°C, with microbial counts below the limits
referred in the literature. It is important for food industry to know the best
conditions for storage in order to produce safe products.
Descrição
Palavras-chave
Ascorbic acid Carrageenan coating Calcium chloride Fresh-cut banana Microbiology Controlled atmosphere Postharvest technology Cysteine
Contexto Educativo
Citação
ROCHA, Margarida... [et al.] - Preservation of fresh-cut ‘Cavendish’ banana coated with carrageenan and in controlled atmosphere. International Journal of Postharvest Technology and Innovation. ISSN 1744-7550. Vol. 2, n.º 2 (2011), p. 159-167
Editora
Inderscience