%0 Journal Article
%T Quality of minimally processed snap bean in function of rinse and sanification operations/ Qualidade de feij o-vagem minimamente processado em fun  o das opera  es de enxague e sanifica  o
%A Jos¨¦ Eduardo Peres
%A Maria Cec¨ªlia Arruda
%A Mirian Souza Fileti
%A Ivan Herman Fischer
%J Semina : Ci¨ºncias Agr¨¢rias
%D 2011
%I Universidade Estadual de Londrina
%X This work had the purpose to evaluate the quality of the minimally processed snap bean in function of rinse and sanification operations. Snap bean cv. Itatiba 2 were selected, cleaned, processed and submitted to the following treatments: T1 ¨C rinse in water only, T2 ¨C rinse in water, followed by immersion in chlorinated solution (100 mg.L-1) for 5 minutes, T3 ¨C immersion in chlorinated solution (100 mg.L-1) for 5 minutes and T4 ¨C without rinse and without immersion in chlorinated solution (control). The minimally processed snap beans were assessed for appearance, color of the section surface and microbiological characteristics. About the color of the section surface, it could be noticed from the ninth day of storage that the snap bean of the Treatment 1 showed less darkening in relation to the other treatments, and also better accepted sensorially. It wasn¡¯t detected Salmonella and neither coliforms at 45¡ãC in any sample of the different treatments. In relation to the total coliform counts, it could be noticed reduction with the sanification (T2 and T3) on the processing day, and, in general, an increase in the coliform counts during the storage. The total bacteria count was > 105 UFC.g-1 in the snap bean of all treatments in the sixth day of storage, except in that one, which the snap beans were rinsed and sanitized. Therefore, this treatment is recommended and guarantee six days of shelf life for minimally processed snap bean, limited by the bacteria growth. Este trabalho teve como objetivo avaliar a qualidade de vagens minimamente processadas em fun  o das opera  es de enxague e sanifica  o. Vagens cv. Itatiba 2 foram selecionadas, higienizadas, processadas e submetidas aos seguintes tratamentos: T1 - enx¨¢gue somente em ¨¢gua, T2 - enx¨¢gue em ¨¢gua, seguido de imers o em solu  o clorada (100 mg.L-1) por 5 minutos, T3 - imers o em solu  o clorada (100 mg.L-1) por 5 minutos e T4 - sem enx¨¢gue e sem imers o em solu  o clorada (controle). As vagens minimamente processadas foram avaliadas quanto ¨¤ apar¨ºncia, colora  o da superf¨ªcie de corte e aspectos microbiol¨®gicos. Em rela  o ¨¤ colora  o da superf¨ªcie de corte, observou-se a partir do nono dia de armazenamento que as vagens do Tratamento 1 apresentaram menor escurecimento em rela  o ¨¤s dos demais tratamentos, sendo tamb¨¦m melhor aceitas sensorialmente. Salmonella e coliformes a 45oC n o foram detectados em nenhuma amostra dos diferentes tratamentos. Em rela  o ¨¤ contagem de coliformes totais observou-se no dia do processamento redu  o com a sanifica  o (T2 e T3) e em geral, aumento dos coliformes durante
%K Phaseolus vulgaris L.
%K Processamento m¨ªnimo
%K Cloro
%K Bact¨¦rias
%K Escurecimento.
%U http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/2378