Cinética de cambios sensoriales y vida de anaquel de carambola mínimamente procesada

Abstract

In order to establish appropriate conditions of storage, to reduce losses of quality in the distribution of fresh-cut star fruit (Averrhoa carambola L.), minimally processed fruits were stored at 4.9, 7.8 and 12.8 °C for 14, 8 and 3 d, respectively. The samples were evaluated by a trained panel and kinetics of sensory changes were determined by fitting models of zero and first order, obtained from a deterioration general model, based on the coefficient of determination (R2) obtained by linear regression analysis. From the kinetic constants of the fitted model, the activation energy (Ea) for each attribute was obtained by means of the Arrhenius equation. The shelf-life of the product was estimated from the kinetic constants and the middle value of the linear scale of 10 cm as shelf-life limit value, for each attribute evaluated. Changes in aroma, off-odor, brightness, flavor, cohesiveness and juiciness, fitted better to the first-order kinetics and the rest to zero-order kinetics. Greatest values (Ea) were for cohesiveness, off-odor and off-flavor (254.87, 225.60 y 214.31 kJ mol-1, respectively), while the lowest values were for color, juiciness and fermented odor (134.18, 141.35 y 141.38 kJ mol-1). Shelf-life estimated for the minimally processed star fruit was 11, 6 and 2 d at 4.9, 7.8 and 12.8 °C, respectively. The values estimated of Ea highlight the necessity of a proper management of temperature, during the processing, storage and marketing of the product. The changes that limited shelf-life were browning and off-odors.