Navas Guzmán, Norleyn M.
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Publication Optimización y determinación del largo de vida útil de mezcla a base de calabaza (Cucurbita moschata)(2011) Navas Guzmán, Norleyn M.; Orellana Feliciano, Lynette E.; College of Agricultural Sciences; Pérez Muñoz, Fernando; Negrón de Bravo, Edna; Department of Food Science and Technology; Bellido Rodríguez, Carmen M.The shelf life of a mixture of pumpkin (Cucurbita moschata Soler) was evaluated using potassium sorbate as preservative agent, ascorbic acid as acidulant agent and other ingredients. The mixture was packaged in polypropylene-polyethylene trays. Three batches of 52 trays were processed, of which half of each of them was stored at 4°C for 13 weeks and the other half at 7°C for 5 weeks. Two samples were taken of each batch at different temperatures for physicochemical analysis (pH, water activity, redox potential, color and carotenoids) and the microbial population (aerobic, coliforms, yeast and mold). The maximum charge of microorganisms reached was 4.07 Log UFC/g for total aerobics and 2.92 Log UFC/g for yeasts at the day 28th, and 1.48 Log UFC/g for molds in the day 49th. Coliforms were not found. There was a decrease of pH, redox potential and water activity. The concentrations of carotenoids decreased from 64.72, 62.87 and 62.32 µg/g to 45.52, 42.87 and 41.44 µg/g in the lots 1, 2 and 3 respectively. This degradation was related to the loss of luminosity and loss of orange color. All the results obtained at temperature of 7°C showed the same pattern as those found at 4°C, however the results at 7°C showed a faster degradation of the mixture which reached values of aerobes and yeast higher than 7 Log UFC/g in the day 28th. The results demonstrated that the shelf life of the product can be guaranteed till the day 35th when storage at 4°C.