期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2004
卷号：22
期号：02
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The objective of this work was to determine technical parameters for bacuri
( Platonia insignis Mart.) by the application of combined methods. The main obstacles
utilized were pH of 3.12 (own of the fruit), addition of sodium benzoate (0, 500,
750 and 1000 ppm) and sodium metabisulfide (0, 200 and 400 ppm), blanching at
100º C for 0, 2 and 3 minutes, besides the reduction of water activity (Aw) by the
addition of (0, 17.44 and 28.66%) of saccharose for the obtention of Aw 0.98, 0.97
and 0.95 that characterize shelf stable foods. After seven days of storage a
concentration of 1000 ppm of sodium benzoate presented the best responses in
the inhibition of microbial growth in all analyzed samples. With the same storage
period the blanching samples for 2 and 3 minutes presented significant browning
reduction and mesophilic aerobic bacteria and of moulds and yeasts when compared
to the control sample. The concentration of 400 ppm of sodium metabisulfide
presented higher color stabilization after twenty days of storage at room
temperature on three Aw selected.
