Desenvolvimento e avaliação química e sensorial de conserva de pepino (Cucumis sativus L.) fatiado agridoce

Abstract

Vegetable conserves are products prepared with practically raw potted vegetables, immersed in an appropriate covering liquid, hermetically sealed and subjected to a heat treatment, usually pasteurization, in order to avoid physicochemical or microbiological alteration. Extending the product shelf life. Bittersweet sliced cucumber conserve is a type of properly seasoned conserve vegetable, consisting of cucumbers and other sliced vegetables covered with a bittersweet-flavored liquid. In this sense, the objective of this work was development of the conserve of bittersweet sliced cucumber sensorially acceptable, and within the physicochemical and microbiological parameters required by legislation. Two formulations were developed, A and B, which differed by the vinegar-water-sugar ratio of the topping liquid. Analyzes of pH, soluble solids (° Brix), salt content, moisture, ash, lipids, proteins, carbohydrates and microbiological analyzes were performed: Salmonella sp., Staphylococcus aureus, Total Coliforms and Thermotolerant Coliforms. To evaluate the acceptability of the conserves, it was realized the sensory acceptance test conducted by 52 untrained tasters, and it using the hedonic scale with 9 point, which contains the descriptive terms situated between “extremely liked” and “extremely disliked”. Being the most important factor in the preservation of vegetables according to the legislation, the pH remained 3.67 ± 0.115 for formulation A and 3.53 ± 0.057 for formulation B, within the parameters required by legislation. The pH, as well as microbiological analyzes, are very important for food safety. Both formulations were within the parameters required by legislation, for both physicochemical and microbiological analyzes; and those that not foreseen in legislation were in accordance with other studies and tables found in the literature. The sensory analysis of paired comparison, that was performed with 10 previously selected evaluators, showed that there wasn’t significant difference between the two samples regarding the basic tastes (sweet, salty and acid), also presenting the interaction between the basic tastes, and how one directly influences the other. The 9-point hedonic scale analysis demonstrated that the acceptance rate for both formulations were over 80%, revealing that both were very well accepted by the tasters; and it could also be attested that there aren’t significant differences between the two formulations. Therefore, it is concluded that the developed product had a high acceptance by the consumers, and it is within the required physicochemical and microbiological parameters, being safe for consumption.