Influência de alguns métodos de controle do escurecimento enzimático nas propriedades organoléticas da maçã Bruckner do Brasil conservada por congelação e liofilização

Nogueira, João Nunes

doi:10.1590/S0071-12761973000100029

Resumos

No presente trabalho foi estudada a influência de três métodos de controle do escurecimento enzimático (branqueamento, ácido ascórbico e SO2) nas propriedades organoléticas da maçã em pedaços da variedade Bruckner do Brasil, conservada por congelação e liofilização. Imediatamente após seu recebimento, uma terça parte das frutas foi processada. Outra terça parte foi colocada em câmara fria a 1°C por três semanas e a restante deixada sob as mesmas condições por seis semanas, sendo estas duas últimas processadas imediatamente após os respectivos tempos de armazenamento prévio. Para a congelação, o branqueamento foi considerado o melhor tratamento para todos os atributos de qualidade, exceto para cor, em que o SO2 e o ácido ascórbico foram superiores. Em termos de qualidade geral, o ácido ascórbico foi ligeiramente superior ao so2. Para a liofilização, o SO2 foi de um modo geral o melhor tratamento. Entretanto, nenhum dos tratamentos controlou de maneira eficiente o escurecimento no produto liofilizado.

The present paper deals with the study of three browning treatments (blanching, ascorbic acid and SO2) and their influence on the quality of frozen and freeze-dried apple slices of the variety Bruckner do Brasil. Immediately upon arrival, one third of the fruits was processed. Another third was held in storage at 1°C for three weeks and the remainder was left under the same conditions for six weeks, being both immediately processed after their respective storage time. For freezing, blanching was the best browning treatment for all attributes of quality, except for color, in which the SO2 and the ascorbic acid were more efficient. In terms of overall quality the ascorbic acid was slightly superior to SO2. For freeze - drying, the SO2 was in general the best treatment. However, none of the treatments controlled the browning of the freeze-dried product efficiently.

João Nunes Nogueira

Professor Assistente Doutor do Departamento de Tecnologia Rural, ESALQ U. S. P

RESUMO

No presente trabalho foi estudada a influência de três métodos de controle do escurecimento enzimático (branqueamento, ácido ascórbico e SO₂) nas propriedades organoléticas da maçã em pedaços da variedade Bruckner do Brasil, conservada por congelação e liofilização. Imediatamente após seu recebimento, uma terça parte das frutas foi processada. Outra terça parte foi colocada em câmara fria a 1°C por três semanas e a restante deixada sob as mesmas condições por seis semanas, sendo estas duas últimas processadas imediatamente após os respectivos tempos de armazenamento prévio.

Para a congelação, o branqueamento foi considerado o melhor tratamento para todos os atributos de qualidade, exceto para cor, em que o SO₂ e o ácido ascórbico foram superiores. Em termos de qualidade geral, o ácido ascórbico foi ligeiramente superior ao so₂.

Para a liofilização, o SO₂ foi de um modo geral o melhor tratamento. Entretanto, nenhum dos tratamentos controlou de maneira eficiente o escurecimento no produto liofilizado.

SUMMARY

The present paper deals with the study of three browning treatments (blanching, ascorbic acid and SO₂) and their influence on the quality of frozen and freeze-dried apple slices of the variety Bruckner do Brasil. Immediately upon arrival, one third of the fruits was processed. Another third was held in storage at 1°C for three weeks and the remainder was left under the same conditions for six weeks, being both immediately processed after their respective storage time.

For freezing, blanching was the best browning treatment for all attributes of quality, except for color, in which the SO₂ and the ascorbic acid were more efficient. In terms of overall quality the ascorbic acid was slightly superior to SO₂.

For freeze drying, the SO₂ was in general the best treatment. However, none of the treatments controlled the browning of the freeze-dried product efficiently.

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LITERATURA CITADA

Entregue para publicação em 27/12/73.

BAUERNFEIND, J. C 1953 The use of ascorbic acid in processing foods. Advances in Food Research, 4: 359-431.
BOUCHILLOUX, S. 1962 Enzymatic browing reactions. In: RUNECKLES, V. C, ed. Plant Phenolics and thier Industrial Significance. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 1-14.
BOYLE, F. P. & E. R. WOLFORD 1968 The preparation for freezing and freezing of fruits. In: TRESSLER, D. K.; W. B. VAN ARSDEL & M. J. COPLEY, eds. The Freezing Preservation of Foods. Vol. 3, The AVI Publ. Co., Inc. p. 70-112.
BRAVERMAN, J.B.S. 1963 Introduction to the Biochemistry of Foods. Elsevier Publ. Co., New York.
CALDWELL, J. S., C. W. CULPEPPER & K. D. DEMAREE 1955 Quality of frozen apples related to variety and ripeness. Agr. and Food Chem., 3: 513-18-
CORSE, J. 1964 The enzymatic browing of fruits and vegetables. In: RUNECKLES, V. C., ed. Phenolics in Normal and Diseased Fruits and Vegetables. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 41-62.
DALRYMPLE, D. G. & I. C. FEUSTEL 1965 Recent developments in the production and marketing of apple sauce and slices. U. S. Department of Agriculture, July. 71 p.
DAWSON, E. H. 1964 Sensory testing guide for panel evaluation of foods and beverages. Food Technol., 18: 25-31.
GOMES, F. P. - 1970 Curso de Estatística Experimental. Piracicaba, E. S. A. "Luiz de Queiroz" Universidade de São Paulo. p. 29-41.
GOULD, W. A. 1968 Quality Evaluation and Control Manual for Fruits Vegetables and Related Foods. Columbus, OSU, Department of Horticulture and Forestry. 126 p.
GULLETT, E. A. 1957-1958 Control of browing in frozen apple slices. Report of the Horticultural Export. Sta. and Products Laboratory, Vineland, Ontario, Canada, p. 143-150.
JORGE J. P. N. & R. S. GARRUTTI 1964 Métodos estatísticos aplicados à análise sensorial de alimentos e bebidas. Bol. do Instituto Agronômico de Campinas, n.ş 137. 9 p.
McDERMOTT, I.E., M.B. TRILLING & F.W. NICOLAS 1967 Food for Modern Laving. J. B. Lipincott Co., Philadelphia and New York. p. 478-83.
MEYER, L. H. 1968 Food Chemistry. Reinhold Book. Co. 385 p.
NOGUEIRA, J.N. 1970 The Influence of Cultivar, Storage, Browning Treatment and Processing Methods on the Quality of Apple Pies. Tese de M. S., Columbus, Universidade Estadual de Ohio. 100 p.
PONTING, J. D. & M. A. JOSLYN - 1948 Ascorbic acid oxidation and browning in apple tissue extracts. Arch. Biochem., 19 : 47-63.
PONTING, J. D. 1960 The control of enzymatic browning of fruits. In: SCHULTZ,H. W., ed Food Enzyms. The AVI Publ. Co., Inc. p. 105-124.
REED, G. & L. A. UNDERKOFLER 1966 Enzyms in Food Processing. Academic Press, New York and London. 483 p.
SALUNKHE, D. K., L. E. OLSON & F. S. NURY 1965 Chemistry of quality in fruits and fruit products .Farm and Home Sci., September, p. 66-70.
SMOCK, R. M. & A. M. NEUBERT 1950 Apples and Apple Products. Interscience Publ., New Yoiik. 486 p.
UNITED STATES DEPARTMENT OF AGRICULTURE 1945 Commercial Preparation and freezing preservation of sliced apples. Western Regional Res. Lab., Albany, California. 7. p.
WILEY, R. C. 1965 Quality of processed apple products. Annual Report of the State of Mame Pomological Society, University, of Maryland.

Influência de alguns métodos de controle do escurecimento enzimático nas propriedades organoléticas da maçã Bruckner do Brasil conservada por congelação e liofilização

Influence of some browning treatments on the quality of the apple Bruckner do Brasil processed by freezing and freeze drying

Datas de Publicação

Publicação nesta coleção
29 Maio 2012
Data do Fascículo
1973

Histórico

Recebido
27 Dez 1973

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

[1] BAUERNFEIND, J. C 1953 The use of ascorbic acid in processing foods. Advances in Food Research, 4: 359-431.

[2] BOUCHILLOUX, S. 1962 Enzymatic browing reactions. In: RUNECKLES, V. C, ed. Plant Phenolics and thier Industrial Significance. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 1-14.

[3] BOYLE, F. P. & E. R. WOLFORD 1968 The preparation for freezing and freezing of fruits. In: TRESSLER, D. K.; W. B. VAN ARSDEL & M. J. COPLEY, eds. The Freezing Preservation of Foods. Vol. 3, The AVI Publ. Co., Inc. p. 70-112.

[4] BRAVERMAN, J.B.S. 1963 Introduction to the Biochemistry of Foods. Elsevier Publ. Co., New York.

[5] CALDWELL, J. S., C. W. CULPEPPER & K. D. DEMAREE 1955 Quality of frozen apples related to variety and ripeness. Agr. and Food Chem., 3: 513-18-

[6] CORSE, J. 1964 The enzymatic browing of fruits and vegetables. In: RUNECKLES, V. C., ed. Phenolics in Normal and Diseased Fruits and Vegetables. Proceedings of a symposium of The Plant Phenolics Group of North America, p. 41-62.

[7] DALRYMPLE, D. G. & I. C. FEUSTEL 1965 Recent developments in the production and marketing of apple sauce and slices. U. S. Department of Agriculture, July. 71 p.

[8] DAWSON, E. H. 1964 Sensory testing guide for panel evaluation of foods and beverages. Food Technol., 18: 25-31.

[9] GOMES, F. P. - 1970 Curso de Estatística Experimental. Piracicaba, E. S. A. "Luiz de Queiroz" Universidade de São Paulo. p. 29-41.

[10] GOULD, W. A. 1968 Quality Evaluation and Control Manual for Fruits Vegetables and Related Foods. Columbus, OSU, Department of Horticulture and Forestry. 126 p.

[11] GULLETT, E. A. 1957-1958 Control of browing in frozen apple slices. Report of the Horticultural Export. Sta. and Products Laboratory, Vineland, Ontario, Canada, p. 143-150.

[12] JORGE J. P. N. & R. S. GARRUTTI 1964 Métodos estatísticos aplicados à análise sensorial de alimentos e bebidas. Bol. do Instituto Agronômico de Campinas, n.ş 137. 9 p.

[13] McDERMOTT, I.E., M.B. TRILLING & F.W. NICOLAS 1967 Food for Modern Laving. J. B. Lipincott Co., Philadelphia and New York. p. 478-83.

[14] MEYER, L. H. 1968 Food Chemistry. Reinhold Book. Co. 385 p.

[15] NOGUEIRA, J.N. 1970 The Influence of Cultivar, Storage, Browning Treatment and Processing Methods on the Quality of Apple Pies. Tese de M. S., Columbus, Universidade Estadual de Ohio. 100 p.

[16] PONTING, J. D. & M. A. JOSLYN - 1948 Ascorbic acid oxidation and browning in apple tissue extracts. Arch. Biochem., 19 : 47-63.

[17] PONTING, J. D. 1960 The control of enzymatic browning of fruits. In: SCHULTZ,H. W., ed Food Enzyms. The AVI Publ. Co., Inc. p. 105-124.

[18] REED, G. & L. A. UNDERKOFLER 1966 Enzyms in Food Processing. Academic Press, New York and London. 483 p.

[19] SALUNKHE, D. K., L. E. OLSON & F. S. NURY 1965 Chemistry of quality in fruits and fruit products .Farm and Home Sci., September, p. 66-70.

[20] SMOCK, R. M. & A. M. NEUBERT 1950 Apples and Apple Products. Interscience Publ., New Yoiik. 486 p.

[21] UNITED STATES DEPARTMENT OF AGRICULTURE 1945 Commercial Preparation and freezing preservation of sliced apples. Western Regional Res. Lab., Albany, California. 7. p.

[22] WILEY, R. C. 1965 Quality of processed apple products. Annual Report of the State of Mame Pomological Society, University, of Maryland.