文章基本信息

标题：Qualidade microbiológica e sensorial de pitaia do cerrado minimamente processada submetida a diferentes sanificantes
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作者：Luiz José Rodrigues ; Nélio Ranieli Ferreira de Paula ; Daniella Moreira Pinto 等
期刊名称：Research, Society and Development
电子版ISSN：2525-3409
出版年度：2021
卷号：10
期号：15
页码：1-13
DOI：10.33448/rsd-v10i15.22628
语种：English
出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：The objective of this work was to evaluate the efficiency of sanitizers sodium hypochlorite (NaClO), hydrogen peroxide (H2O2) and sodium dichloroisocyanurate (NaDCC) in microbial reduction and their influence on the sensory quality of minimally processed pitaya of the cerrado, stored at 6±1oC for 15 days. The pitayas (Selenicereus setaceus) were previously selected, washed and sanitized with NaClO 50 and 100 mg.L-1, H2O2 3% and 6% and NaDCC 50 and 100 mg.L-1, for 15 minutes. The unsanified fruits were considered as control. Then, the fruits were cut transversely and peeled, so that the pulp was presented in halves. Then, the minimally processed pitayas were packaged in polypropylene packages wrapped in 15 μm polyvinyl chloride (PVC) for 15 days at 6±1oC and the analyzes performed every 3 days. Coliform counts at 35oC and 45oC and presence of Salmonella sp. were not observed in any of the samples analyzed throughout the storage period. Sanitizers were statistically similar during storage, with a microbial reduction in the order of 1.07 log CFU.g-1 for filamentous fungi and yeast and psychrotrophic aerobic microorganisms in relation to the control. Sensory analysis showed that the minimally processed pitaya was not influenced by sanitizers, showing a gradual reduction in its grades with storage time, resulting in a shelf life of 11 days, based on grades greater than 5 ("neither liked/disliked ) for overall look, taste and impression and greater than 3 (“don't know”) for purchase intent.
关键词：Selenicereus setaceus;Minimal processing;Contaminating microbiota;Sanitization.