Calidad microbiológica y química de subproductos de frutas almacenados en congelación

Abstract

We determined the chemical and microbiological quality of products mango (Mangífera indica L) for twelve weeks and guava (Psidium guajava) sixteen weeks frozen-stored by the application of microbiological and chemical analysis. In the mango byproduct microbiological results show no significant variation (p˂0.05) with respect to the times studied, and from the beginning to the end reveals a high count in log CFU/g of total aerobic, molds and yeasts that degraded the product. No growth of coliforms and Escherichia coli by ensuring the safety and sanitary quality of the product. pH and soluble solids show significant variation (p˂0.05) time points analyzed, however acidity remains constant. These chemical results obtained are within those found by Ribeiro et al. (2010). In guava byproduct results molds and yeasts present significant variation (p˂0.05) during the time examined. The low microbiological count in log CFU/g of total aerobic, molds and yeasts, with no growth of coliforms and Escherichia coli ensure good product quality. pH values have no acidity and differentiation, but in the soluble solids content is a significant change (p˂0.05), these chemicals results obtained are similar to the above by Brunini et al. (2010)