Quality of Minimally Processed Products Marketed in Cuiabá, Mato Grosso, Brazil

Fabíola Gonçalves da COSTA, Adelino Cunha Neto, Luiz José Rodrigues, Eduardo Eustáquio de Souza Figueiredo

Abstract


Consumers have been increasingly seeking healthier foods without sacrificing sensory satisfaction and convenience, which are highly acclaimed attributes in modern times. Minimally processed products can meet these demands. The present study evaluated the microbiological, microscopic and physicochemical quality of minimally processed fruits and vegetables marketed in Cuiabá, Brazil. A total of 36 samples, consisting of sliced melon, fruit salad in pieces, grated carrot, diced melon, sliced papaya and pineapple rounds were subjected to microbiological, microscopic and physicochemical analyses. Salmonella spp. was absent in all samples, while 27.8% (10/36) of the samples showed coliform counts at 45 °C over 2.0 and 2.7 log CFU.g-1 in fruit and vegetables, respectively. Light dirt and foreign matter were present in 55.5% of the samples (20/36), including wood fragments and insect/animal excrements (rat hair) in 13.9% (5/36) of the samples. The pH and soluble solids (°Brix) results ranged from 3.84 to 6.66 and from 8.19 to 10.24, respectively. The products were in different stages of maturation and 27.8% (10/36) of the sliced papaya and grated carrots were in unsatisfactory sanitary conditions under the current Brazilian legislation.

Keywords


microbiological, microscopic, physicochemical analyses; fruits; vegetables; minimal processing.

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DOI: http://dx.doi.org/10.5539/jfr.v4n5p157

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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