Efecto del empaque, atmósfera modificada y temperatura de almacenamiento en la conservación de humitas asadas

• Main Authors: Arturo Liceta Llanco, Keidy Cancino Chávez, Diana Nolazco Cama, Américo Guevara Pérez
• Format: Article
• Language: English
• Published: Universidad Nacional de Trujillo 2018-06-01
• Series: Scientia Agropecuaria
• Subjects: roasted humita; preservation; packaging; modified atmosphere
• Online Access: http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/1936

Roasted humitas were subjected to packaging (transparent PET/LDPE and metallized PET/BOPPM/CPE), modification of atmosphere (vacuum and nitrogen gas) and storage temperature (3 and -18 oC), performing analysis of: water activity, humidity, color, acidity, texture, gas in the head space, mesophilic aerobic count, total coliforms, molds and yeasts; during 90 days of storage, to determine its conservation. The packages showed a low permeability to N2. The color differences (ΔE*) in the treatments were less than 10, reporting ΔE* average 6.63 and 7.39; in transparent and metallic packaging, respectively. The frozen samples consigned 45% of humidity and 0.966 of a w, superior to those conserved in refrigeration and at the initial value. The acidity increased, from 0.20 to 0.28 and 0.25%, for refrigerated and frozen humitas, respectively. The very low microbiological counts indicated stability of the product. The textural characteristics that defined the roasted humita were: hardness, humidity, adhesiveness, fatty character, granularity and chewiness, these last two being significantly greater (α = 0.05) than the newly elaborated samples, for all the treatments. The combination of metallized packaging, vacuum, and storage in freezing; managed to preserve most of the evaluated characteristics of the roasted humita.