Características físico-químicas e aceitação sensorial de abacaxi "Pérola" minimamente processado adicionado de antioxidantes

Abstract

This study aimed to evaluate the physico-chemical quality and sensory acceptance of minimally processed pineapple 'Pérola' with added antioxidants. After preparing, the pineapple was packed and stored for 24, 48, 72 and 96 hrs at 5 and 10 °C. The addition of antioxidant agents (ascorbic acid and citric acid at a concentration of 2%) and the physicochemical analysis were simultaneously done according to the methodologies proposed by the Adolfo Lutz Institute. The sensory acceptance analysis was done by sensory hedonic scale of 9 points. Mass loss values were interfered by temperature storage of pineapple. There were differences between the values of pH, total soluble solids, weight loss, acidity and humidity. The weight loss and acidity of the pineapple increased with storage time while the values of water activity decreased. The product with better sensory acceptance was the treatment with ascorbic acid at 10 ºC. Some physicochemical characteristics of pineapple 'Pérola' are changed with the treatment with antioxidants, however, the use of this additive is needed in its minimal processing since this fruit is susceptible to browning.