Andón-Sánchez, Natasha

Profile Picture

Filters

20141
Reset filters

Settings

Citations

Publication Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    Publication
    Determinación de calidad y cambios microbiológicos en calabaza mínimamente procesada y empacada en polietileno de baja densidad
    (2014) Andón-Sánchez, Natasha; Chávez-Jáuregui, Rosa N.; College of Agricultural Sciences; Wessel Beaver, Linda; Orellana Feliciano, Lynette E.; Rivera, Aixa; Department of Food Science and Technology; Curbelo Rodríguez, Jaime E.
    Minimally processed tropical pumpkin (Cucurbita moschata) has considerable potential to create new value-added market opportunities in Puerto Rico. Minimal processing can potentially impact the chemical and physical characteristics and acceptability of products. The aim of this work was to evaluate the quality and microbiology of minimally processed tropical pumpkin packed in low density polyethylene (LDPE) bags and stored for 20 days. The varieties used were Taína Dorada and Soler recently developed by the Agricultural Experiment Station of the University of Puerto Rico. The pieces were treated by immersion in an antimicrobial solution containing citric acid (0.2%) and sodium benzoate (0.1%) for 3 min and centrifuged in a salad spinner. Cubed pumpkins (150 gram) were packed in LDPE bags, and either vacuum sealed or sealed without vacuum and stored at 4°C ± 2 for a period of 20 days. Physical and chemical measurements were taken at 0, 15 and 20 days after storage. A total of 7 runs (complete blocks) were used. In general, there were minimum effects of storage time on the chemical and physical characteristics of the pumpkin pieces. Total aerobic bacteria count, fungi and yeasts were similar in non-vacuum sealed bags and in vacuum sealed bags; however, the levels of these parameters were within safety limits. The presence of coliforms, Staphylococcus aureus, Lactobacillus spp. and Escherichia coli during 20 days of storage in both types of sealed bags were <10 log UFC/g. The percentage of O2 decreased continuously in non-vacuum sealed bags stored for up to 48 hrs while the percentage of CO2 increased up to 72 hrs of storage. A sensorial panel judged pumpkin pieces stored for 20 days and 82% concluded to be of an acceptable quality. A minimally processed product based on pumpkin treated with an antimicrobial solution, packed in LDPE bags (vacuum sealed and without vacuum) and stored for 20 days at 4°C ± 2 presented d safe microbiological levels and acceptable quality by the consumer.