RESUMO
The consumer's interest in ready-to-eat, fast-ready, nutritious and fresh foods is a major challenge for the food industry. Thus, studies on new sanitization methods are relevant. The effect of Sodium Hypochlorite (SH), Benzalkonium Chloride (BC), and Sodium Dichloroisocyanurate (SD) isolated or combined with Ultrasound (US) in purple cabbage quality over 7â¯days of storage at 8⯱â¯1⯰C was evaluated. The natural microbiota (mesophilic aerobic bacteria, lactic acid bacteria and coliforms), intentionally inoculated Salmonella Typhimurium, physicochemical quality (anthocyanins, pH, total titratable acidity, instrumental color and mass loss) and sensorial quality (multiple comparison test and visual sensory acceptance) were analyzed. The best treatments for natural microbiota reduction were BC and USâ¯+â¯BC, which in general reduced between 1.9 and 3.2â¯logâ¯cfu/g. US improved (pâ¯<â¯.05) the effect of SD reducing almost 4 log cycles in the population of S. Typhimurium adhered to cabbage. The treatments with benzalkonium chloride resulted in important physicochemical changes in cabbage. The treatments SD and USâ¯+â¯SD did not alter the physicochemical and sensorial characteristics of purple cabbage. Therefore, ultrasound combined with sodium dichloroisocyanurate is a promising alternative for the reduction of microbiological contaminants of purple cabbage without physicochemical, sensory and anthocyanin content loss.
Assuntos
Compostos de Benzalcônio/farmacologia , Desinfetantes/farmacologia , Salmonella typhimurium/efeitos dos fármacos , Hipoclorito de Sódio/farmacologia , Triazinas/farmacologia , Ondas Ultrassônicas , Brassica/microbiologia , Contagem de Colônia Microbiana , Cor , Surtos de Doenças/prevenção & controle , Fast Foods/microbiologia , Contaminação de Alimentos/prevenção & controle , Manipulação de Alimentos/métodos , Microbiologia de Alimentos , Microbiota/efeitos dos fármacosRESUMO
New sanitization methods have been evaluated to improve food safety and food quality and to replace chlorine compounds. However, these new methods can lead to physicochemical and sensory changes in fruits and vegetables. The present study evaluated the effects of acetic acid, peracetic acid, and sodium dodecylbenzenesulfonate isolated or combined with 5min of ultrasound treatment (40kHz, 500W) on strawberry quality over 9days of storage at 8°C. The strawberry natural contaminant microbiota (molds and yeasts, mesophilic aerobic and lactic acid bacteria), physicochemical quality (pH, total titratable acidity, total soluble solids, vitamin C, and color), sensory quality (triangle test) and inactivation of Salmonella enterica subsp. enterica intentionally inoculated onto strawberries were analyzed. Ultrasound increased the effect of all chemical compounds in the reduction of aerobic mesophilic, molds and yeasts. The best treatment for those groups of microorganisms was ultrasound combined with peracetic acid (US+PA) that reduced 1.8 and 2.0logcfu/g during 9days of storage. Bactericidal effect of peracetic acid was also improved by ultrasound inactivation of S. enterica, reaching a decimal reduction of 2.1logcfu/g. Moreover, synergistic effects were observed in contaminant natural microbiota inactivation for all tested compounds during storage, without any major physicochemical or sensory alteration to the strawberries. Therefore, ultrasound treatment can improve the effect of sanitizers that are substitutes of chlorine compounds without altering the quality of strawberries during storage. Acetic acid (PubChem CID: 176); Peracetic acid (PubChem CID: 6585); Sodium dodecylbenzenesulfonate (PubChem CID: 18372154).
Assuntos
Antibacterianos/química , Desinfetantes/farmacologia , Contaminação de Alimentos/prevenção & controle , Microbiologia de Alimentos , Fragaria/microbiologia , Salmonella enterica/efeitos dos fármacos , Ultrassom , Ácido Ascórbico/química , Cloro/química , Compostos Clorados/farmacologia , Contagem de Colônia Microbiana , Cor , Frutas/microbiologia , Fungos/efeitos dos fármacos , Concentração de Íons de Hidrogênio , Microbiota/efeitos dos fármacos , Ácido Peracético/farmacologia , Verduras/microbiologia , Leveduras/efeitos dos fármacosRESUMO
O objetivo deste trabalho foi comparar sensorialmente sete marcas de refrigerantes sabor guaraná, senso seis produzidas por pequenas empresas e ma por empresa líder de mercado. A Análise Descritiva Quantitativa (ADQ) foi utilizada para descrever e quantificar os atributos sensoriais das amostras. A aceitabilidade sensorial das marcas de refrigerante foi determinada mediante escala hedônica e os resultados avaliados pela Análise de Componentes Princiapis, Mapa de Preferência Interno e ANOVA. A maioria dos consumidores preferiu o refrigerante da marca líder de mercado, que apresentou os atributos sabor e aroma característico em maior intensidade e sabor e aroma tutti-frutti em menor intensidade.