Estabilidade de polpa congelada de cubiu (solanum sessiliflorum dunal): avaliação físico-química e sensorial

Abstract

The cubane (Solanum sessiliflorum Dunal) native species of the Amazonian family Solanácea, with dual aptitude classified as vegetable-fruit, respectively used in their region of origin in stews and seasonings based on fish sauces and as juice and desserts. Thus, considering the contrasts of the Amazon region and the need for information on the regional fruit plants, this research had as objective to evaluate the cubu pulp (Solanum sessiliflorum Dunal) minimally processed and the shelf life in storage under freezing at -18 oC. In this work a 5 x 6 factorial scheme was used (fruit processing x shelf life of 150 days). The shelf life was 2 days / 48 hours after processing (control) and 1, 2, 3, 4 and 5 months. The forms of processing were: Treatment 1. Crushed pasteurized mesocarp; Treatment 2. Slice pasteurized mesocarp; Treatment. 3. Endocarp and / or placenta; Treatment. 4. Crushed pasteurized mesocarp: endocarp (25:25 ml); Treatment. 5. Slice pasteurized mesocarp: endocarp (25:25 ml). After this step the yield of the fruit pulp (%) mesocarp in natura and pasteurized mesocarp was verified; Throughout the storage at -18 oC was followed in time: oBx; titratable total acidity ATT; pH. And sensory test of juice of frozen flesh for 5 months. The results obtained from the evaluation of cubu pulp were submitted to analysis of variance (ANOVA), and their means were compared by Tukey's test (p <0.05). After 5 months: o trat. 1 showed pH 4.0 - oBx 3.5% ATT 7%; Treat. 2 pH 3.9 - 3.8% Bt and 5% ATT. The average value of ATT for the pasteurized mesocarp remained closer to the value of the raw material. The sliced mesocarp significantly decreases acidity (p = 0.036); Treat. 3 pH 3,2- oBx 3,5% ATT 49%, the use of 100% endocarpo decreases the pH in a statistically significant way; Treat. 4 pH 4.1 - oBx 3.4% ATT 25%; Treat. 5 pH 3.3 - oBx 3.4% ATT 24%, ie adding endocarp increases the acidity significantly (p = 0.000). In the sensory evaluation the notes showed the preferred sample for the juice of treatment (6.03), occurring for global (p = 0.0365) with significant difference between the 5 juices (p = 0.012). But there was no significant difference in the oBx data between the treatments. From the microbiological point of view, the pulps were below the limit allowed by the legislation for molds and yeasts and absence of total coliforms.