Aplica??o de absorvedor de oxig?nio em alface minimamente processada em uma agroind?stria..

• Ano de defesa: 2019
• Autor(a) principal: Silva, Mahyra da Paix?o e
• Orientador(a): Melo, Nath?lia Ramos de
• Banca de defesa: Melo, Nath?lia Ramos de , Azevedo-Meleiro, Cristiane Hess de , Nascimento, Kamila de Oliveira do
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural do Rio de Janeiro
• Programa de Pós-Graduação: Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
• Departamento: Instituto de Tecnologia
• País: Brasil
• Palavras-chave em Português: embalagem ativa; Lactuca sativa L; processamento m?nimo
• Palavras-chave em Inglês: active packaging; Lactuca sativa L; minimally processed
• Área do conhecimento CNPq: Ci?ncia e Tecnologia de Alimentos
• Link de acesso: https://tede.ufrrj.br/jspui/handle/jspui/5267

Over the years there has been a major change in the routine of households, with this minimally processed vegetables have come in response to this new trend and have been increasingly accepted by consumers, especially in large urban centers, restaurants and hotels. The objective of the present work was to evaluate the application of active packaging system using the technology of oxygen absorbers applied in the conservation of minimally processed lettuce. It was carried out in LAETec / UFF, in partnership with a company of minimum processing of vegetables of the region of Volta Redonda / RJ. The lettuce and the LDPE packages were supplied by the agroindustry, being the same used in the company. Two varieties of vegetables (crisp and American) were processed and packaged in the company, these being sliced or "hand-ripped". The oxygen-absorbing sachets were inserted into the LAETec and the product stored at 7 ? C for 7 days. The analyses were mass loss, pH, attribute analysis, oxygen quantification in the headspace, microbiological control (Salmonella spp, E. coli and psychrotrophic microorganisms) in addition to being determined the TPO2 and TPVA of the packages. Sliced lettuce (American variety) and sliced (curly variety) showed a steady drop in O2 concentration in the headspace over the course of days, exhibiting a more moderate O2 consumption and lower degradation. The lettuces, sliced in the curly variety and "hand - ripped" in the American variety, both with sachet insertion, presented the lowest rates of mass loss when compared to the packages without absorbent sachet. All cutting types (with the exception of slice treatment, American variety) presented constant and near pH acceptable for vegetables. In the microbiological analysis, there was an absence of Salmonella and for some treatments the presence of E. coli, in addition to significant counts of psychrotrophic microorganisms for all treatments, was observed for an improvement in the implantation of Good Manufacturing Practices (GMP) in the establishment, which could until it presents better results for the use of Active Packaging System technology. In the visual analysis, the treatments with saccharin saccharide presented the best results in the maintenance of the vegetable color. It was concluded that the technology, as it was applied, was effective in improving the preservation of the sensorial characteristics until the third day of storage, in addition to offering low deployment cost and ease of use by handlers.