Shelf-life extension and quality maintenance of fresh-cut âMenina Brasileiraâ zucchini. / Shelf-life extension and quality maintenance of fresh-cut âMenina Brasileiraâ zucchini

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

Fresh-cut zucchini appears as alternative to consumers that look for practicality during meals preparation. The goal of this work was to study conservation methods that extend the shelf-life and keep the quality of fresh-cut âMenina Brasileiraâ zucchini. Physiological, chemical, physical-chemical and biochemical characteristics of fresh-cut zucchini were better preserved on those sliced in comparison to shredded. Zucchini were sanitized in sodium dichloroisocianurate solution 100 mg.L-1 for 15 minutes before processing. The sanitization necessity of slices was not evidenced based on microbiological analysis. Fresh-cut zucchini were placed in rigid polypropylene packages with lid of the same polymer, since those packages did not promote anaerobiosis conditions and determined better appearance and greater acceptability of the products. The packages with zucchini slices were stored in cold chamber at temperature of 5 Â 1ÂC and 90 Â 5% RH for up to 12 days. The analysis of volatile profile of fresh-cut zucchini involved the obtainment of volatile compounds by hydro-distillation, the quantification by gas chromatography, the identification by mass spectrometry and Kovats index and sensory analysis. Hexanal, trans-hex-2-enal, cis-hex-3-en-1-ol, hexan-1-ol and trans-hex-2-en-1-ol were described as possible âcharacter-impact compoundsâ in according with the Sniffing technique. The volatile profile of zucchini slices undergoes changes over the storage period, due the modifications observed on odor compounds percentages. However, in accord to sensory analysis of total aroma, those changes did not compromise the quality of aroma of fresh cut zucchini during the storage at 5ÂC for 15 days.

ASSUNTO(S)

compostos volÃteis sanitizers temperatura volatile compounds ciencia de alimentos processamento mÃnimo cucurbita moschata sanificantes aroma aroma temperature atmosfera modificada fresh-cut cucurbita moschata modified atmosphere postharvest pÃs-colheita

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