Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Calcium Lactate Effect on the Shelf Life of Osmotically Dehydrated Guavas
Author: Pereira, LM
Carmello-Guerreiro, SM
Junqueira, VCA
Ferrari, CC
Hubinger, MD
Abstract: The effect of calcium lactate on osmodehydrated guavas in sucrose and maltose solutions was monitored during storage under passive modified atmosphere for 24 d at 5 degrees C. Sample texture and color characteristics, microbial spoilage, sensory acceptance, structural changes, and gas composition inside the packages were periodically evaluated. Calcium lactate inhibited microbial growth on guavas, with yeast and mold counts in the order of 10(2) CFU/g throughout storage. The calcium salt reduced respiration rate of guava products, showing O(2) and CO(2) concentrations around 18% and 3% inside the packages. A firming effect on fruit texture, with up to 5 and 2 times higher stress and strain at failure values and tissue structure preservation could also be attributed to calcium lactate use. However, fruits treated with calcium lactate, osmodehydrated in maltose and sucrose solutions, showed sensory acceptance scores below the acceptability limit (4.5) after 13 and 17 d of storage, respectively.
Subject: calcium
osmotic dehydration
quality characteristics
shelf life
Country: EUA
Editor: Wiley-blackwell Publishing, Inc
Citation: Journal Of Food Science. Wiley-blackwell Publishing, Inc, v. 75, n. 9, n. E612, n. E619, 2010.
Rights: fechado
Identifier DOI: 10.1111/j.1750-3841.2010.01847.x
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000283949300039.pdf620.8 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.