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Restrepo Florez C.E.,Directora Tecnica Of Servicios En Institute Ciencia | Montes Alvarez J.,Director Of Proyectos En Institute Ciencia | Gomez Alvarez L.M.,Asistente tecnico del Laboratorio Microbiologico en Institute Ciencia | Cano Salazar J.A.,Institute Ciencia y Tecnologia Alimentaria INTAL
Revista Lasallista de Investigacion | Year: 2013

Introduction. In Colombia corn arepas are an ethnic type of food and a basic product of the food basket. One of the main inconvenients associated to their conservation is their deterioration by molds and yeast, which limits the product́s life to five days. There is a lack of knowledge concerning the importance of managing the cold chain, and therefore it is not being properly applied in the arepás commercialization. Objective. Evaluating the following aspects: combined conservation systems by the use of gas mixtures (100% CO2 , 40% CO2 /60% N2 and vacuum), Packaging structures of intermediate and high barrier, to gases, Temperature control in storage, aiming to increase the arepás life for its national and international commercialization. Methodology. Microbiological, sensorial and physical-chemical analysis were performed in order to determine the life of the product, according to NTC 5372 regulation, during 65 days, evaluating the arepás stability at room temperature, refrigerated and under fluctuating conditions, mixing room temperature and refrigeration. The experimental design consisted of the evaluation of the effect of the three storage conditions combined with two packaging structures: high barrier (PET/LDPE/EVOH/LDPE top and BOPA/EVOH/BOPA/LDPE bottom in 150 microns) and intermediate (PET/LDPE/EVOH/LDPE top and BOPA/EVOH/BOPA/LDPE bottom in 130 microns) packaging gases (100% CO2, 40% CO2 /60% N2 and Vacuum). Results. The 100% CO2 combination - intermediate barrier- kept the microbiological and sensorial characteristics during 9 days at room temperature (25°C ± 2°C), 28 days under fluctuating conditions and 5 days refrigerated (5°C ± 2°C), thus increasing the arepás stability an 80% when stored at room temperature, and 100% in refrigeration. Conclusion. The evaluation of the different treatments used to conserve corn arepas permitted to establish that treatment number three, in which a 100% CO2 atmosphere and an intermediate barrier package were used, conserved the quality characteristics of the product for a longer time.

Alvarez J.M.,Institute Ciencia y Tecnologia Alimentaria INTAL | Florez C.R.,Institute Ciencia y Tecnologia Alimentaria INTAL | Gomez J.P.,Institute Ciencia y Tecnologia Alimentaria INTAL | Salazar J.A.C.,Institute Ciencia y Tecnologia Alimentaria INTAL
Revista Lasallista de Investigacion | Year: 2013

Introduction: The automation of processes in meat industries and the combination between rapid fermentation cultures and fermentable substrates that allow the elaboration of high quality dry maturated products in a short period of time and with new sen sory characteristics, are the factors that must be taken into account in order to improve, standardize and reduce the traditional time required for such type of food, thus allowing meat industries to diversify their products and provide food with new added value to consumers. Objective: Demonstrate the advantages of controlling temperature and humidity parameters in curing chambers and incorporating different dosages of starting cultures and dextrose on the fermentation, maturation and conservation of pepperoni. Materials and methods: To evaluate the effect of the dextrose concentrations and the starter cultures on the pepperoni's maturation, four combinations were evaluated in concentrations between 0.03% and 0.05% of the Bactoferm LHP, and 0.5% culture and 1% of dextrose. The fermentation and the maturation took place under controlled humidity and temperature conditions. The life time was evaluated in a 100 days period, analyzing the physical, chemical, microbial and sensory characteristics of food every 30 days during storage at room temperature. Results: The most relevant difference found during storage for pepperoni with dextrose above 0,5, was the appearance of defects in the final product such as brown coloring and acid and greasy tastes. Concentrations of 0,03% of starter cultures and 0,5% of dextrose had just the opposite effect, with a product that had a better humidity retention and, in consequence, a better appearance and texture. The life time study of the pepperoni determined that the treatments evaluated guaranteed the safety of the product during 94 days at 26° C, as a result of the synergy effect of the acid-lactic bacteria metabolites that avoided the development of altering and pathogen microorganisms. Conclusion: The use of dextrose as a fermenting substratum for starter cultures was essential to control the acidification speed of pepperoni during the fermentation and thus avoid the rapid reduction of pH and the formation of sensory defects in the final product. This way, a sensory stability can be achieved for the product during storage at room temperature.

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