Abstract
According to legislation for identity and quality, fruit pulp is the unfermented, non-concentrated product, the consumption of polished fruits, by an appropriate technological process with a minimum content in suspension. Objective to evaluate the quality of frozen pineapple pulps sold in Limoeiro do Norte - Ce. To do so, Physico-chemical and microbiological analyzes were carried out on four commercial pineapple flavor brands named (A, B, C and D). The characteristics analyzed were color, pH, soluble solids, titratable acidity, total sugars and vitamin C. The microbiological tests consisted of determining the probable number of molds and yeasts, total and thermotolerant coliforms and Salmonella. The data were subjected to analysis of variance and media compared by the Tukey test at 5% significance level. The results obtained indicate that the physicochemical point of view of the values found for pH, SS, acidity and sugars is the total of all analyzed brands, which are evaluated in accordance with the values recommended by the legislation, except in relation to the vitamin C content, as the values found for brand B and C are above the established limits. In the evaluation of the microbiological profile, all samples are applied within the microbiological standards RDC No. 12, of January 2, 2001, for values of coliforms and salmonella, demonstrating that they are using consumption statistics only regarding mold and yeast counts, while only the D brand was found to be within the defined standards.
Highlights
Due to the great variety of fruits and their very diverse flavors, the sale of fruit pulps has grown significantly in recent years in the Northeast Region of Brazil
A minimum content of suspended solids. All of these factors are important for standardizing the product, and to analyze possible changes which may occur during processing and / or storage (Brasil; Sigarini; Pardinho, 2016)
In order to maintain the quality of the commercialized fruit pulps, it is essential to ensure the preservation of nutrients, and their microbiological, physical-chemical and sensory characteristics as close as possible to fresh fruit in order to meet consumer requirements and current legislation (Dantas et al, 2012)
Summary
Due to the great variety of fruits and their very diverse flavors, the sale of fruit pulps has grown significantly in recent years in the Northeast Region of Brazil. Fruits in their natural state are more likely to suffer microbial deterioration, and the speed will depend on the intrinsic and extrinsic factors linked to the food. All of these factors are important for standardizing the product, and to analyze possible changes which may occur during processing and / or storage (Brasil; Sigarini; Pardinho, 2016). In view of the above, the present study aimed to physicochemically and microbiologically characterize the frozen pineapple pulp, marketed in the city of Limoeiro do Norte (CE), and to analyz and verify if they are within the established standards for the identity and quality of the product
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