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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
23/11/2005 |
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Data da última atualização: |
23/11/2005 |
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Autoria: |
AZEREDO, H. M. C. de; ARAÚJO, F. B. S. de; GARRUTI, D. dos S.; QUEIROZ, A. A. M.; PINTO, G. A. S. |
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Título: |
Evaluation of stability of alginate-coated mango cubes preserved by the combined methods technology. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
Proceedings of the Interamerican Society for Tropical Horticulture, v. 47, p.203-205, 2003. |
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ISSN: |
0245-2528 |
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Idioma: |
Inglês |
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Conteúdo: |
The combined methods technology (CMT) consists of combining low levels of several preservation factors acting synergistically to inhibit microbial growth. The aim of this work was to evaluate stability of alginate-coated mango cubes submitted to the following methods: water activity reduction, pH reduction and addition of a chemical preservative. The cubes, previously dipped in sodium alginate and calcium chloride to form a calcium alginate coating, were osmotically dehydrated at 44°C in a 65.5°Brix sucrose solution with 2 citric acid and 0,2 potassium sorbate for 2 hours. The product was packaged in lowdensity polyethylene bags and stored under refrigeration for 3 months. The combination of methods was not enough to make the product stable, since the count of yeasts and molds increased. The cubes lost moisture and color during storage. The acceptance of the product decreased with storage time, although the mango flavor intensity did not change significantly. |
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Palavras-Chave: |
Alginato de sódio; TMC. |
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Thesagro: |
Cloreto de Cálcio; Manga. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01673naa a2200229 a 4500
001 1653190
005 2005-11-23
008 2003 bl uuuu u00u1 u #d
022 $a0245-2528
100 1 $aAZEREDO, H. M. C. de
245 $aEvaluation of stability of alginate-coated mango cubes preserved by the combined methods technology.
260 $c2003
520 $aThe combined methods technology (CMT) consists of combining low levels of several preservation factors acting synergistically to inhibit microbial growth. The aim of this work was to evaluate stability of alginate-coated mango cubes submitted to the following methods: water activity reduction, pH reduction and addition of a chemical preservative. The cubes, previously dipped in sodium alginate and calcium chloride to form a calcium alginate coating, were osmotically dehydrated at 44°C in a 65.5°Brix sucrose solution with 2 citric acid and 0,2 potassium sorbate for 2 hours. The product was packaged in lowdensity polyethylene bags and stored under refrigeration for 3 months. The combination of methods was not enough to make the product stable, since the count of yeasts and molds increased. The cubes lost moisture and color during storage. The acceptance of the product decreased with storage time, although the mango flavor intensity did not change significantly.
650 $aCloreto de Cálcio
650 $aManga
653 $aAlginato de sódio
653 $aTMC
700 1 $aARAÚJO, F. B. S. de
700 1 $aGARRUTI, D. dos S.
700 1 $aQUEIROZ, A. A. M.
700 1 $aPINTO, G. A. S.
773 $tProceedings of the Interamerican Society for Tropical Horticulture$gv. 47, p.203-205, 2003.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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