Efeitos isolados e combinados de ultrassom e de compostos químicos em morangos (Fragaria x ananassa Duch.)

Detalhes bibliográficos
Ano de defesa: 2016
Autor(a) principal: Rosário, Denes Kaic Alves do
Orientador(a): Não Informado pela instituição
Banca de defesa: Não Informado pela instituição
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal do Espírito Santo
BR
Mestrado em Ciência e Tecnologia de Alimentos
Centro de Ciências Agrárias e Engenharias
UFES
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
Programa de Pós-Graduação: Não Informado pela instituição
Departamento: Não Informado pela instituição
País: Não Informado pela instituição
Palavras-chave em Português:
664
Link de acesso: http://repositorio.ufes.br/handle/10/4936
Resumo: Consumers have become increasingly interested in food with microbiological safety, long self-life, and with minimal changes in the nutritional and sensory quality after processing. Then researchers have tried more efficient sanitization methods for removal of pathogenic and spoilage microorganisms in foods especially those consumed fresh like strawberries. This study aimed to evaluate the isolated and combined effect of using different chemicals (acetic acid, sodium dodecyl benzene sulphonate (DBSS), peracetic acid) and ultrasound (40 kHz) for the sanitization of strawberries and their influence on microbiological, physico-chemical and sensorial parameters, after sanitization and during the storage time of up to 9 days at 8 ± 1 °C. Analyses of aerobic mesophilic, filamentous fungi and yeast, lactic acid bacteria, total coliforms, E. coli, titratable acidity, pH, total soluble solids, color, vitamin C, weight loss, texture profile (firmness, cohesiveness and adhesion), and inactivation / removal of S. enterica, intentionally adhered to strawberry, were performed. It also carried out sensory analysis of ultrasound treatments associated with peracetic acid and washed with water. Results were analyzed by ANOVA, regression analysis and Duncan test at the 5% level of probability. After application of the sanitizing treatments on strawberries, the aerobic mesophilic count was reduced from 0.2 to 1.8 log CFU.g -1 , filamentous fungi and yeast, between 0.2 and 2.0 log CFU.g -1 , lactic acid bacteria from 0.4 to 2.0 log CFU g-1 and S. enterica from 0.5 to 2.1 log CFU.g -1 . The ultrasound combined with peracetic acid and peracetic acid isolated stood out, obtaining the largest reductions. Acetic acid and DBSS have its effects enhanced by ultrasound, achieving reductions of up to 1.0 and 1.1 log CFU.g -1 for filamentous fungi and yeasts. There were no significant difference (p < 0.05) for physico-chemical parameters between sanitization treatments, except for weight loss, in which treatments with DBSS led to more loss. There was no significant sensory difference (p < 0.05) among the treatments. This study demonstrated the high efficiency of peracetic acid when combined with ultrasound in sanitizing of strawberries and that ultrasound did not cause changes in physicochemical and sensory parameters evaluated.