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Artículos Generales
Estudio de la estabilidad de las características químicas, microbiológicas y sensoriales de mazorcas refrigeradas de híbridos de maíz super dulce
Candelario Camacho, Braunnier Alfonzo, Ligia Ortiz de Bertorelli y Frank De Venanzi
Instituto de Química y Tecnología, Facultad de Agronomía, Universidad Central de Venezuela, Maracay, Venezuela.
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SUMMARY
Suitability study for super sweet corn on the ears hybrids under refrigerated conditions, evaluating chemicals microbiologicals and sensorials characteristics
Krispy King, Víctor and 324, super sweet hybrids (sh2) were cultivated in San Joaquín, estado Carabobo, Venezuela. The scheme was stablished to produce refrigerated fresch ears to be commercialized. The chemistry, microbiology and sensorial characteristics were evaluated at 0; 7; 14; 21 and 28 days of storage. One hundred ears of each hybrid were picked at the ripe fresh stage and packed in polystyrene trays covered with polyethylene. The storage temperature was 4ºC ± 1ºC. The scheme used was well adapted, allowing a good stability of the ears until 28 days of storing. The plastic cover avoid the lost of humidity. The soluble solids, total sugars and pH went down during the storage. The acidity and the microorganisms increased as expected. The sensorial variables kept the same for Krispy king and Víctor, while the hybrid 324 shown the lowest humidity content, the highest count of microorganisms and the poorest sensorial quality.
Key words: Corn sh2, refrigeration, characteristics.
Recibido: 27/11/1999
Aceptado: 25/05/2001
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PRIVACIDAD | ACCESIBILIDAD
ALAN-VE ISSN 0004-0622 - Depósito Legal: pp 199602DF83
Sociedad Latinoamericana de Nutrición
Producción editorial en Venezuela: Capítulo Venezolano - RIF: J-30843129-0
Urbanización Santa María, primera transversal, No. 417-214, Planta Alta
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