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Calcium Lactate Effect on the Shelf Life of Osmotically Dehydrated Guavas
Author(s) -
Pereira Leila M.,
CarmelloGuerreiro Sandra M.,
Junqueira Valéria C. A.,
Ferrari Cristhiane C.,
Hubinger Miriam D.
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01847.x
Subject(s) - calcium , chemistry , food science , shelf life , sucrose , respiration rate , food spoilage , biochemistry , respiration , botany , biology , genetics , organic chemistry , bacteria
The effect of calcium lactate on osmodehydrated guavas in sucrose and maltose solutions was monitored during storage under passive modified atmosphere for 24 d at 5 °C. Sample texture and color characteristics, microbial spoilage, sensory acceptance, structural changes, and gas composition inside the packages were periodically evaluated. Calcium lactate inhibited microbial growth on guavas, with yeast and mold counts in the order of 10 2 CFU/g throughout storage. The calcium salt reduced respiration rate of guava products, showing O 2 and CO 2 concentrations around 18% and 3% inside the packages. A firming effect on fruit texture, with up to 5 and 2 times higher stress and strain at failure values and tissue structure preservation could also be attributed to calcium lactate use. However, fruits treated with calcium lactate, osmodehydrated in maltose and sucrose solutions, showed sensory acceptance scores below the acceptability limit (4.5) after 13 and 17 d of storage, respectively.