Efectividad del cloro y ácido peracético en la desinfección de repollo (Brassica oleracea) y plátano verde (Musa AAB) mínimamente procesado
DOI:
https://doi.org/10.15517/am.2024.59984Palabras clave:
Escherichia coli, análisis organoléptico, procesamiento de alimentos, hortalizasResumen
Introducción. El consumo de vegetales mínimamente procesados puede representar problemas para la salud, por lo que entender la efectividad de su desinfección es imperante. Objetivo. Evaluar el efecto del pelado, troceado y rallado sobre la efectividad del hipoclorito de sodio o cloro (HClO) y el ácido peracético (C2H4O3) en la desinfección de repollo (Brassica oleracea) y plátano verde (Musa AAB). Materiales y métodos. La investigación se realizó en el Centro Nacional de Ciencia y Tecnología de Alimentos, Costa Rica, 2012. Se desinfectó por inmersión repollo y plátano verde (sin pelar, pelado, cortado o rallado), en soluciones de cloro (200 mg l-1) y ácido peracético (80 mg l-1), para evaluar la concentración de desinfectante en el tiempo, la reducción de Escherichia coli en la presentación rallada y sus características sensoriales. Resultados. Ambos desinfectantes fueron estables en el tiempo, excepto al desinfectar los vegetales rallados, donde la concentración disminuyó más rápido para el cloro y el plátano verde. En repollo rallado ocurrió una mayor reducción de E. coli cuando se utilizó ácido peracético (6,767 ± 0,007 log10 UCF/g) en comparación con cloro (4 ± 1 log10 UCF/g) aunque iguales al control con agua (4 ± 1 log10 UCF/g). En plátano rallado, las reducciones con cloro (6 ± 1 log10 UCF/g) y ácido peracético (5,7 ± 0,7 log10 UCF/g) fueron distintas de la del agua (3,17 ± 0,06 log10 UCF/g), pero no hubo diferencias significativas entre ellas. Se detectaron diferencias sensoriales para el repollo rallado desinfectado con cloro o ácido peracético, sin embargo, debe estudiarse la aceptación del producto por parte del consumidor. Conclusiones. El nivel de subdivisión del vegetal afectó la efectividad del cloro y el ácido peracético cuando se desinfectó repollo y plátano verde. El ácido peracético proveyó mayores reducciones de E. coli que el cloro en el caso del repollo rallado y reducciones equivalentes en plátano verde rallado.
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