Braz. J. of Develop., Curitiba, v. 6, n.4,p.21738-21753 apr. 2020. ISSN 2525-8761
Sensory profile of minimally processed Jambu
Perfil sensorial da Jambu minimalmente processada
DOI:10.34117/bjdv6n4-371
Recebimento dos originais:22/03/2020 Aceitação para publicação:28/04/2020
Alessandra Eluan da Silva
Doutora em Ciência e Tecnologia de Alimentos pela Universidade Federal de Viçosa Instituição: Universidade do Estado do Pará, Centro de Ciências Naturais e Tecnologia,
Departamento de Tecnologia de Alimentos
Endereço: Travessa Enéas Pinheiro, 2626 – Marco – Belém-Pará - Brasil - CEP: 66095100 - Telefone: (091) 31311900
E-mail: aeluans@gmail.com José Benício Paes Chaves
Doutorado em Food Science pela University System of Maryland, USM, Estados Unidos. Instituição: Universidade Federal de Viçosa, Centro de Ciências Exatas e Tecnológicas,
Departamento de Tecnologia de Alimentos
Endereço: Av. Peter Henry Rolfs, s/n - Campus Universitário, Viçosa – Minas Gerais - Brasil, CEP: 36570-900 - Telefone: (31) 38991758
E-mail: jbchaves@ufv.br
Suezilde da Conceição Amaral Ribeiro
Doutorado em Engenharia de Alimentos pela Universidade Estadual de Campinas, UNICAMP,
Instituição: Universidade do Estado do Pará, Centro de Ciências Naturais e Tecnologia, Departamento de Tecnologia de Alimentos
Endereço: Travesso Enéas Pinheiro, Nº 2626 – Marco- Belém-Pará-Brasil; CEP: 66000-000; Telefone: (91) 32769581
E-mail: suziar@yahoo.com.br Rolf Puschmann
Doutorado em Plant Physiology pela University Of California At Davis, UCD, Estados Unidos.
Instituição: Universidade Federal de Viçosa, Centro de Ciências Biológicas e da Saúde, Departamento de Biologia Vegetal
Endereço: Av. Peter Henry Rolfs, s/n - Campus Universitário, Viçosa – Minas gerais – Brasil; CEP: 36570-900; Telefone: (31) 8992591
Braz. J. of Develop., Curitiba, v. 6, n.4,p.21738-21753 apr. 2020. ISSN 2525-8761 Christiane Mileib Vasconcelos
Doutorado em Ciência e Tecnologia de Alimentos pela Universidade Federal de Viçosa, UFV, Brasil.
Instituição: Universidade Vila Velha, Programa de Pós-Graduação em Biotecnologia Vegetal.
Endereço: Avenida Comissário José Dantas de Melo, 21; Boa Vista II; Vila Velha, Espírito Santo – Brasil; CEP: 29102920; Telefone: (27) 34212000
E-mail: chrismileib@yahoo.com.br
ABSTRACT
Jambu is a largely consumed vegetable in typical recipes of the northern region of Brazil. However, its consumption requires a preparation that takes time and labor. Thus, the minimum processing of jambu might solve this problem, offering convenience and practicality. In order for this product to succeed, its sensory characteristics must be maintained, since the appearance is the first attribute at the time of product acquisition. This research had the objective to perform a descriptive sensorial profile of the minimally processed jambu. The freshly harvested jambu was transported to the laboratory and processed. Afterwards, a microbiological evaluation was performed. Sensory evaluation was performed through a descriptive sensory profile. A team of 9 trained judges evaluated the jambu at different times (0, 4, 8 and 12 days) of storage at 5 ºC. The microbiological results were within the standards recommended by the current legislation. Among ten attributes, color, toughness, acid taste, salty taste, bitter taste and numbness did not suffer significant influence (p>0.05) of time, while odor, darkening, surface moisture and overall appearance suffered a significant effect (p<0.05) of time. The shelf life of minimally processed jambu was considered to be 9 days, according to microbiological parameters and overall appearance.
Keywords: Spilanthes oleracea Linn., technology, sensory evaluation
RESUMO
O jambu é um vegetal amplamente consumido em receitas típicas da região norte do Brasil. No entanto, seu consumo requer uma preparação que leva tempo e trabalho. Assim, o processamento mínimo do jambu pode resolver esse problema, oferecendo comodidade e praticidade. Para que este produto seja bem-sucedido, suas características sensoriais devem ser mantidas, pois a aparência é o primeiro atributo no momento da aquisição do produto. Esta pesquisa teve como objetivo realizar um perfil sensorial descritivo do jambu minimamente processado. O jambu recém-colhido foi transportado para o laboratório e processado. Posteriormente, foi realizada uma avaliação microbiológica. A avaliação sensorial foi realizada através de um perfil sensorial descritivo. Uma equipe de 9 juízes treinados avaliou o jambu em diferentes momentos (0, 4, 8 e 12 dias) de armazenamento a 5 ºC. Os resultados microbiológicos estavam dentro dos padrões recomendados pela legislação vigente. Entre dez atributos, cor, tenacidade, sabor ácido, sabor salgado, sabor amargo e dormência não sofreram influência significativa (p> 0,05) do tempo, enquanto odor, escurecimento, umidade da superfície e aparência geral sofreram efeito significativo (p <0,05) de tempo. O prazo de validade do jambu minimamente processado foi considerado de 9 dias, de acordo com parâmetros microbiológicos e aparência geral.
Braz. J. of Develop., Curitiba, v. 6, n.4,p.21738-21753 apr. 2020. ISSN 2525-8761 1 INTRODUCTION
The jambu (Spilanthes oleracea L.) is an herbaceous plant from 20 to 30 cm, with cylindrical and branched stem and inflorescence (Cardoso 1997). Also known as Pará Cress, it is a typical vegetable of the North region of Brazil, appreciated due to its "tingling" and consequently, anesthetic effect in the mouth. According to Dias et al. (2012), this feeling is due to the presence of alkylamides, which are responsible for the anti-inflammatory, antiseptic and anesthetic bioactivities of this vegetable.
Jambu’s commercialization is in fresh packets and its consumption in Belem is done throughout the year, but it increases in festive periods such as state fairs, Candle of Nazareth and Christmas. According to Homma (2017), there are no statistical data on its consumption, but an intake of 240 thousand packets of jambu in Candle of Nazareth feast is assumed, which means income and employment generation for small Jambu producers located in the Bragantina area and, mainly, in the cities of Santo Antônio do Tauá and Santa Izabel do Pará. This same author explains that the traditional use of jambu was expanded, as ingredient for pizzas, rice, sugarcane liquor, liquors in general, chocolate, cosmetics, drugs, among others.
In order to combine practicality and convenience in the purchase of this vegetable, minimal processing is the appropriate technique for this purpose, once its preparation requires time and labor. Minimal processing presents basic manipulation and preparation with the purpose of maintaining the products fresh, without loss of nutritional quality and ensuring that the product has a sufficient shelf life to allow distribution to intended consumers. Consumers are concerned not only with the taste and texture of the food, but also if they are safe, healthy and of high quality (Alzamora et al. 2016). At the time of acquisition of minimally processed food, sensory quality is a major focus, being that its appearance is a limiting factor in the purchase of such products.
Several researches are developed with the purpose of promoting better conditions of processing and storage, securing microbiological, nutritional and sensory quality of minimally processed vegetables (Alfonzo et al. 2018; Caleb et al. 2016; Kou et al. 2014; Manzocco et al. 2015; Ramos et al. 2016; Silveira et al. 2014; Siroli et al. 2015). Thus, the present research aimed to perform a descriptive profile of minimally processed jambu during storage at 5 ºC, due to the scarcity of sensorial study on this raw material and this product.
Braz. J. of Develop., Curitiba, v. 6, n.4,p.21738-21753 apr. 2020. ISSN 2525-8761 2 MATERIAL AND METHODS
2.1 MINIMUM PROCESSING OF JAMBU
The jambu was cultivated in the vegetable garden of the Federal University of Viçosa (UFV), in Viçosa - MG. After harvest, it was placed in thermal box and taken immediately to the minimum processing unit in UFV. Minimal processing was performed according to the steps suggested by Wiley (1997) with modifications. Initially, the entire jambu plant was washed with potable water to remove soil, manure and other materials. The selection was made by eliminating the ripped, crushed, darkened at the extremities leaves and more developed inflorescences. Afterwards, a third of the root was cut with the aid of a stainless-steel knife, so that the branches of jambu, containing stem, leaves and possibly closed inflorescences remained. Subsequently, the jambu was rapidly immersed in potable water around 5 ºC for the removal of the cell juice. Subsequently, the jambu was immersed in sanitizing solution containing sodium dichloroisocyanurate dihydrate in a concentration of 200 mg/L of active chlorine for 15 min. It was, then, rinsed with the same sanitizing solution at a concentration of 5 mg/L for 5 min. Afterwards, the drainage step was carried out in a perforated white box of high density polyethylene for 10 min, with slight movements every 3 min to facilitate the removal of water excess. Subsequently, about 80 g of jambu were weighed in a 21.5 cm x 17 cm polyethylene package and sealed in a pedal sealer (R. Baião). The minimally processed jambu was stored in a refrigerated vertical display (Metalfrio) at 5 °C and at 95 ± 5% relative humidity for 12 days.
2.2 MICROBIOLOGICAL ANALYSIS OF MINIMALLY PROCESSED JAMBU
Microbiological analyzes were performed at the storage times (0, 4, 8 and 12 days) at 5 °C. The counts of total coliforms and Escherichia coli (CFU/g) were performed on Petrifilm TM plates EC (3M Brazil Ltda.) through inoculation, according to the method 991.14 of AOAC (2002). For the standard count on plates of psychrotrophic bacteria, the pour
plate and Agar Count Plate technique (Oxoid Ltda.) was used according to Apha (2005). The
presence of Salmonella spp. was evaluated on a plaque with CromoCen SC medium for Salmonella spp (BioCen do Brasil) taking in consideration colonies with red center and clear borders.
Braz. J. of Develop., Curitiba, v. 6, n.4,p.21738-21753 apr. 2020. ISSN 2525-8761 2.3 DESCRIPTIVE SENSORY PROFILE OF MINIMALLY PROCESSED JAMBU
In order to carry out the sensory evaluation, the project was approved by the Ethics Committee in Research with Human Beings of the Federal University of Viçosa, according to the number 480.411. The descriptive sensory profile of the minimally processed Jambu was performed in the Sensory Analysis Laboratory, Department of Food Technology, Federal University of Viçosa, based on the method described by Stone et al. (1974).
2.3.1 Recruitment of judges
Fifteen students of the Federal University of Viçosa were recruited through a questionnaire (Meilgaard et al. 2006), containing identification, questions regarding the availability of time to participate in training, consumption of vegetables in natura and minimally processed vegetables, disease or impairment as allergies to the type of product to be evaluated. Candidates were considered eligible to participate in the pre-selection, based on interest, time availability, consumption of minimally processed vegetables and the ability to use scales.
2.3.2 Pre-selection of judges
The fifteen recruited candidates were evaluated for the natural ability to discriminate between sucrose solution samples (1 - 2%) (Chaves and Sproesser 2005). At each session, the judges received three coded samples with three random digits, being two equal samples and a different one. The candidates were asked to mark on the evaluation form which sample was different. They performed 4 replicates per trial, in individual booths, under laboratory conditions. Those candidates who had at least 75% of accuracy were considered fit for the next step.
2.3.3 Survey of terms descriptors and reference material
This step was based on Moskowitz (1983), in which each judge individually described the terms related to their perceptions regarding attributes (appearance, taste, texture and odor) of minimally processed jambu. These terms were raised in two sessions, with samples of minimally processed jambu at time 0 (after processing) and at 12 days of storage at 5 °C.
Each judge received, in the booths, a package containing 80 g of jambu of each time (0 and 12 days), a cream craker biscuit to reduce the numbness caused by the jambu, a glass with water to clean the palate, pencil and paper for the description of the terms. Subsequently, a
Braz. J. of Develop., Curitiba, v. 6, n.4,p.21738-21753 apr. 2020. ISSN 2525-8761 discussion was held with the panel of judges, under the supervision of a leader, with the aim of bringing together similar terms, their definitions, and deciding on sample references. These sample references were used to indicate the extremes of the unstructured scales of 15 cm.
2.3.4 Training of judges
The training of the judges was aimed at familiarizing and memorizing the descriptive terms of appearance, taste, texture and odor and the references that represent the extremes of the scales. The training was carried out with reference materials of the descriptive terms (Table 1). During this period, the evaluation phases for the texture attribute and the techniques used for the perception of the appearance, taste and odor of the evaluated product were emphasized. After definition of the terms, the evaluation form containing the descriptors was elaborated, using a 15 cm unstructured linear scale, anchored at the extremities with terms that indicate the intensity (minimum and maximum) of each descriptor, obtained by consensus.
Table 1 - Descriptive terms, their definitions and reference materials employed in the descriptive evaluation of the minimally processed jambu.
Attribute Definition Reference Materials
Odor Fresh odor of leafy vegetable. Fresh: 0 cm: Fresh Jambu
Deteriorated: 15 cm: minimally processed Jambu, stored under refrigeration at 5 ºC for 20 days.
Color Intensity of green color
ranging from light green to dark green.
Light green: 0 cm: 25 ml of 10% watercress + 75 ml of water.
Dark green: 15 cm: 20% watercress juice.
Darkening Presence of brown spots,
partial or total, on the leaves.
Absent: 0 cm: Fresh Jambu
Strong: 15 cm: minimally processed Jambu, stored under refrigeration at 5 °C for 20 days. Surface
moisture
Presence of water on the surface of leaves and stalks.
Absent: 0 cm: Fresh cress
Lots: 15 cm: Fresh Jambu immersed in water for 1 minute.
Toughness Intensity of force applied by
the teeth in the food in the first bite (leaf and stem).
Light: 0 cm: Fresh cress. Strong: 15 cm: Fresh kale.
Salty taste Salty taste associated with the
presence of salts perceived during chewing.
Absent: 0 cm: Water.
Strong: 15 cm: 0.7% sodium chloride solution (m / v).
Acid taste Acid taste associated with the
presence of acids perceived during chewing.
Absent: 0 cm: Water.
Strong: 15 cm: 0.20% citric acid solution (m / v).
Bitter taste Bitter taste associated with the
presence of quinine during chewing.
Absent: 0 cm: Water.
Braz. J. of Develop., Curitiba, v. 6, n.4,p.21738-21753 apr. 2020. ISSN 2525-8761
Numbness Partial loss of mouth
sensibility felt during chewing and after swallowing of the food.
Absent: 0 cm: Fresh cress.
Strong: 15 cm: Inflorescence of fresh jambu.
Overall Appearance
Sum of the terms that will contribute to the determination of the degree of acceptance of the product.
Bad: 0 cm: minimally processed Jambu, stored under refrigeration at 5 °C for more than 12 days. Excellent: 15 cm: Fresh Jambu.
Obs. The solutions of sodium chloride, citric acid and quinine were based on Chaves and Sproesser (2005).
2.3.5 Selection of judges
The selection of judges was performed through simulation of a descriptive analysis of the minimally processed jambu at time 0 and after 12 days of storage at 5 ºC, in three replicates, totaling 6 samples per trial. The analyzes were carried out in individual booths, where each judge received two samples (times 0 and 12 days), each one packed with 80 g of minimally processed jambu, presented in random order and properly coded, with three random digits. A craker biscuit, a glass with water, pencil and the final evaluation form were provided along with the samples.
Using a ruler, the score was obtained as the distance from the left end of the scale to the vertical mark designed by each judge for each attribute. The results were submitted to two-way ANOVA (repetition and sample) for each judge by attribute, according to Stone et al. (1974). The judges who presented probability F sample ≤ 0.50 and F repetition ≥ 0.05, in all attributes, were selected.
2.3.6 Descriptive sensory evaluation of minimally processed jambu
The descriptive sensory evaluation of the minimally processed jambu stored at 5 °C was performed after 0, 4, 8 and 12 days with three replicates. The experiment was conducted in randomized blocks, with 3 replicates, 4 samples per day, one in each session, and the judges were represented by the blocks. The analyzes were performed at regular intervals per day to prevent sensory fatigue. For the evaluation, the samples were served as described in the selection of the judges (item 2. 3.5) and their scores were obtained by the measurement with a ruler.
2.4 STATISTICAL ANALYSIS
The analysis of variance (ANOVA) was performed with three sources of variation: storage time, judge and interaction storage time*judge. For the attributes in which the
Braz. J. of Develop., Curitiba, v. 6, n.4,p.21738-21753 apr. 2020. ISSN 2525-8761 judge interaction was significant at 5% probability, the magnitude of these interactions was verified by plotting attributes intensity x time of storage graphs per judge. The judges who presented serious interaction were drawn from the analysis for the respective attribute. For the sensorial attributes that presented significant difference at 5% of probability, regression equations were adjusted on the scores obtained in each attribute. Linear and quadratic equation models were tested for each sensory attribute as a function of storage time. Statistical analyzes were performed using STAT / SAS procedures from the Statistical Analysis System - SAS (2002), Version 9.3 software, licensed for the Federal University of Viçosa.
3 RESULTS AND DISCUSSION
3.1 MICROBIOLOGICAL ANALYSIS OF MINIMALLY PROCESSED JAMBU
The results for total coliforms, Escherichia coli and Salmonella spp. are in agreement with the limits advocated by Brazil (2001). It was observed an increase of 1 log cycle in each performed analysis, from the 4rd day of storage, totaling 5 log cycles on the 12th day (Table 2). Even so, this value did not compromise the microbiological integrity of the product. This increase may be due to the optimum conditions of the medium, which is the jambu, ie, high moisture (89.60%), low acidity (0.10% oxalic acid) and pH (6.1) close to neutrality.
Table 2 – Microbiological analysis of the treatments of minimally processed jambu stored at 5 °C.
Determinations Storage Time (days)
0 4 8 12
Total Coliforms (CFU / g) <3 <3 <3 <3
Escherichia coli (CFU / g) <3 <3 <3 <3 Psychotrophic Aerobic Bacteria (CFU / g) Abs. 4.6 x 10 2 4.3 x 10 4 3.0 x 10 5
Salmonella spp. Abs. Abs. Abs. Abs.
Abs. – absent.
Despite the increase of psychrotrophic bacteria, the maximum value in the end of storage was 5 log cycles. However, this result may be considered a positive characteristic, since the product was manipulated and remained in consumption condition. López-Gálvez et al. (2010) obtained values between 5-6 log CFU g -1 of psychrotrophic bacteria in lettuce with 10 days of storage at 7ºC, while Silveira et al. (2014) obtained values above 8 log CFU g -1 in cress stored for 13 days at 5 °C. Both values were higher than the values obtained in the present study. In the DRC resolution of January 12th, 2001 (Brazil, 2001), there are no standards for aerobic psychrotrophic bacteria, but microbial contamination above 10 6 CFU g -1 may
Braz. J. of Develop., Curitiba, v. 6, n.4,p.21738-21753 apr. 2020. ISSN 2525-8761 indicate exposure to environmental contamination, inadequate storage, abusive temperature, which makes the food unfit for consumption, due to loss of nutritional value, sensory alterations and possible toxinfections (Alves and Ueno 2010).
3.2 DESCRIPTIVE SENSORY ANALYSIS OF MINIMALLY PROCESSED JAMBU During the training, 11 judges participated, being that two left the group for personal and illness problems, resulting a team of 9 judges. These judges were selected and power of discrimination of the samples (F sample ≤ 0.50) and power repeatability among the judges
(F repetition ≥ 0,05) were obtained for all the attributes. The team raised ten attributes in the
descriptive evaluation of the minimally processed jambu, and for the surface moisture, there was a significant time-judge interaction (p≤0.05). Therefore, scores of judge (J9) were removed at all times and only the time scores judge 12 (J8) to the surface moisture attribute were removed. The ANOVA was recalculated and the time-judge interaction for all assessed attributes was non-significant (p> 0.05) as shown in Table 3. For the attributes of color, toughness, acid taste, salty taste, bitter taste and numbness, the effect of storage time was not significant (p> 0.05).
Table 3 - ANOVA Summary of the sensory evaluation of minimally processed and refrigerated jambu.
Versus waste Versus
interaction
ATTRIBUTE FV GL QM Prob. Prob.
Odor T 3 77.79 <0.0001 * <0.0001 * J 8 17.78 T * J 24 4.66 0.4390 ns Waste 72 4.51 Color T 3 14.58 0.0021 * 0.0829 ns J 8 49.56 T * J 24 5.81 0.0067 * Waste 72 2.69 Darkening T 3 92.78 <0.0001 * <0.0001 * J 8 20.60 T * J 24 3.45 0,4378 ns Waste 72 3.33 Surface moisture T 3 88.51 <0.0001 * 0.0002 * J 8 83.68 T * J 24 8.00 0.0796 ns Waste 72 4.98 Toughness T 3 11.13 0.0303 * 0.0871 ns J 8 50.42 T * J 24 4.52 0.2113 ns
Braz. J. of Develop., Curitiba, v. 6, n.4,p.21738-21753 apr. 2020. ISSN 2525-8761 Waste 72 3.53 Acid taste T 3 1.75 0.0187 * 0.0574 ns J 8 29.38 T * J 24 0.61 0.2434 ns Waste 72 0.49 Salty taste T 3 1.03 0.5984 ns 0.7771 ns J 8 32.61 T * J 24 2.80 0.0421 * Waste 72 1.63 Bitter taste T 3 4.56 0.3820 ns 0.2513 ns J 8 89.34 T * J 24 3,13 0.8242 ns Waste 72 4,40 Numbness T 3 9.35 0.1452 ns 0.0570 ns J 8 27.56 T * J 24 3.25 0.8862 ns Waste 72 5.04 Overall Appearance T 3 105.83 <0.0001 * <0.0001 * J 8 17.05 T * J 24 5.57 0.7465 ns Waste 72 7,13
T = Storage time. J = judges * Significant at 5% probability; ns = not significant at 5% probability.
The color attribute was not influenced by storage time (p>0.05), which can be considered something positive, since at the time of purchase of vegetables, this attribute is certainly one of the first to be observed. In plants, color is derived from natural pigments, many of which change as the plant proceeds maturation and ripening (Barrett et al. 2010). For the maintenance of color, care is necessary from the raw material to the final product, in addition to ideal storage and storage temperature. For Alzamora et al. (2016), handling and processing shorten shelf life because they favor a higher production of ethylene, a gaseous hormone involved in plant maturation, which is associated with changes in color and texture of various fruits and vegetables.
Toughness was not influenced by the storage time (p>0.05), indicating that there was a maintenance of that attribute. Toughness is perceived through touch or when the food is chewed. Most plant material contains an amount of water and other soluble materials involved by a semipermeable membrane and cell wall, and the texture of plants is derived from their turgor pressure and cell wall composition (Barrett et al. 2010). According to Brecht et al. (2007), changes in the texture of vegetables may be due to senescence or loss of liquid. If it comes from the loss of liquid, this can be caused by the loss of cellular juice, resulting in softened and flaccid tissues. Water loss may occur due to the use of a poorly sealed
Braz. J. of Develop., Curitiba, v. 6, n.4,p.21738-21753 apr. 2020. ISSN 2525-8761 package or a storage temperature greater than 10 ° C and a relative humidity of the storage environment of less than 90%.
During the training, the judges had difficulty in recognizing which primary taste would be the predominant one for the jambu and reported that the jambu has a taste composed by a mixture of the primary tastes sour, salty and bitter, along with the numbness. It is possible that the difficulty in distinguishing a particular taste is due to the numbness, which, when manifested, becomes predominant, making it difficult to perceive the others.
The sensation of numbness appeared as a pronounced sensorial descriptive term among the evaluated ones, and the effect of time was not significant (p >0.05). The numbness is intensified by the amount of jambu consumed and by the presence of inflorescence in the plant. Although in all parts of the jambu (stem, leaf and inflorescence) there is espilantol, which contributes to this sensation, in the inflorescence it is more pronounced (Dias et al. 2012). It has been observed during the sensorial experiment of this research that, depending on the amount of ingested jambu, around 10 to 15 min numbness may cease.
The attributes odor, darkening, surface moisture and overall appearance were significant (p≤0.05) over time. Then, the regression analysis was performed, testing the linear and quadratic models, considering that it had the lack of a non-significant adjustment, and a significant regression coefficient for each attribute. Table 4 shows the summary of the regression analysis for the evaluated attributes.
Table 4 - Regression equations for odor, darkening, surface moisture and overall appearance as a function of storage time (X) and their respective determination coefficients (R 2) and probability levels (F) of the regression
for the minimally processed jambu.
Attribute Regression Equation R 2 Prob (F)
Odor Y = 0.304 X + 1.021 0.8604 <0.0001
Darkening X = 2,000 ± 1.85 - <0.0001
Surface moisture Y = -0.322 X + 7.874 0,7086 <0.0001 Overall Appearance Y = -0.030 X 2 + 0.056 X + 13.120 0.9403 <0.0001
X = storage time Y = attributte.
The odor attribute increased significantly (p ≤0.05) with storage time, indicating loss of odor of fresh jambu. According to Alzamora et al. (2016), minimally processed vegetables fall into the category of low acidity (pH 5.8-6.0), high moisture and the number of cut surface can provide ideal conditions for microbial growth, being characterized by different processes,
Braz. J. of Develop., Curitiba, v. 6, n.4,p.21738-21753 apr. 2020. ISSN 2525-8761 production of enzymes and metabolites, resulting in defects and changes in texture and development of bad odor.
For the darkening attribute, there was a significant variation (p ≤0.05), but it was not possible to adjust the linear and quadratic models. A tendency in the increase of the darkening was observed, being more pronounced from the 8th day of refrigerated storage. Darkening occurs from vegetable cutting, where there is tissue rupture and compartmentalization of enzymes and substrates. The interactions between enzymes and substrates cause changes in taste, color, odor and texture, with loss of toughness (tissue softening) (Ong and Liu 2018).
For the term surface moisture, even with the lack of significant adjustment, this attribute was considered due to the low value of the mean square. There was a significant effect of time (p ≤0.05). The surface moisture is related to the presence of water droplets inside the package due to condensation of water during storage. The water from the washing, sanitizing and rinsing stages is removed in the drainage stage, and care must be taken that excess water is not withdrawn causes the plant consequently, lose natural coloration, rupture of tissues, accelerating deterioration and shortening product life.
The appearance varied significantly (p ≤0.05), decreasing considerably on the 12th day (Figure 1). Barrett et al. (2010) describes that the four different attributes (appearance, taste, odor and texture) affect consumers in this order, ie, appearance is one of the most critical quality attributes for vegetables. Although the nutritional value is important, it is a hidden feature when compared to sensory appearance.
Figure 1 - Behavior of the overall appearance scores for the minimally processed jambu stored at 5 ºC
7 9 11 13 15 0 4 8 12 V al ues ( cm ) f or O v er al l A ppea ranc e
Braz. J. of Develop., Curitiba, v. 6, n.4,p.21738-21753 apr. 2020. ISSN 2525-8761 To estimate the shelf life of the minimally processed jambu, the attribute " overall appearance" was considered. For this estimation a line of 0 (bad) to 15 cm (excellent) was used in the descriptive terms, ie the maximum value of the line is considered as an excellent product for the overall appearance attribute. Although it evaluated the jambu for 12 days, on the last day there were changes in color and odor, which compromised the product. Thus, according to the regression equation (Y = -0.030 X2 + 0.056 X + 13.120) for the overall appearance, the maximum life time for the minimally processed jambu was 9 days, taking into account that by this time the overall appearance value is 11.2 cm (superior to the midpoint of the line) and with satisfactory microbiological parameters.
4 CONCLUSIONS
The odor, darkening, surface moisture and overall appearance those that had an effect of storage time, being that the appearance reduced considerably from day 8 to day 12, however, this attribute was shown to estimate the shelf life of the minimally processed jambu refrigerated at 5° C in 9 days, taking into account the microbiological result. The descriptive sensorial profile was an initial step in the study of the minimally processed jambu, since no sensory studies with the jambu were found in the literature. The sensory method contributed to a shelf-life of 9 days for the vegetable.
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