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Effectiveness of sucrose during the frozen storage of arazá (Eugenia stipitata McVaugh) pulp
The effects of sucrose on the quality of frozen arazá pulp were investigated. Five levels of sucrose (0, 5, 10, 20, and 30%) were evaluated in combination with freezing at low speed, storage during one month, and thawing at two different speeds. Sensory quality and water loss after centrifugation (W...
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Published in: | Agronomía colombiana 2011-12, Vol.29 (3), p.441-445 |
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Main Authors: | , , |
Format: | Article |
Language: | English |
Subjects: | |
Online Access: | Get full text |
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Summary: | The effects of sucrose on the quality of frozen arazá pulp were investigated. Five levels of sucrose (0, 5, 10, 20, and 30%) were evaluated in combination with freezing at low speed, storage during one month, and thawing at two different speeds. Sensory quality and water loss after centrifugation (WLAC) were evaluated in the samples. Before freezing sucrose addition (5-30%) to the pulp did not affect the sensory quality of the samples, but a negative effect on WLAC at 5-10% sucrose was observed. Furthermore, addition of 20-30% sucrose to arazá pulp, in combination with low speed-freezing, frozen storage, and low-speed-thawing, can be a useful technique to preserve the texture of arazá pulp. The described treatment gave results comparable to those obtained for the fresh pulp and much better than those obtained when freezing was done at high speed. Key words: shelf life, sensory quality, texture, frozen storage, thawing.
Se evaluó el efecto de la adición de sacarosa como estabilizante de textura en pulpa de arazá. Se ensayaron cinco niveles de sacarosa (0, 5, 10, 20 y 30%) en combinación con congelación a baja velocidad, almacenamiento congelado durante un mes y descongelado a dos velocidades diferentes. En las muestras se evaluó la calidad sensorial y las pérdidas de líquido por centrifugación (PLPC). El estudio mostró que la adición de sacarosa a cualquier nivel (5-30%) no afecta la calidad sensorial de las muestra; sin embargo, adiciones de sacarosa entre 5 a 10% afectaron de manera negativa los valores de PLPC. Se encontró además que una concentración de sacarosa de 20- 30%, en combinación con congelado lento, almacenamiento congelado y, descongelación a baja velocidad, es una buena alternativa para conservar la textura en la pulpa de arazá. Este tratamiento dio resultados comparables a aquellos obtenidos para la pulpa fresca y mejores resultados que aquellos obtenidos cuando la pulpa fue congelada de manera rápida. Palabras clave: vida útil, calidad sensorial, textura, almacenamiento congelado, descongelación. |
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ISSN: | 0120-9965 2357-3732 |