Análisis de la Conservación de papa fresca (Solanum Phureja) como producto de IV Gama usando extracto acuoso de propóleos

Abstract

It was established the ant ioxidant and antimicrobial effe ct of aqueous extract of propolis in the conservation of fresh potatoes (Solanum phureja) as a product of IV range. Responding to the need for the food industry look for new natural additives that allow to satisfy the needs and expectations of the consumer without recourse to synthetic preservatives. The study established six trials using preservatives to 400 ppm: Ascor bic acid, lactic acid and water extract of propolis; for this last concentration of 200 ppm was also used. All of them were previously disinfected with chlorine to 200 ppm, and were provided with a control (only disinfected) and a white (no disinfectant or preservative). To evaluate your life microbiological and sensory analysis in time intervals of 0, 5, 10, 15 days were used. Sensory analysis was carried out using a hedonic scale described by five panelists on the basis of the following parameters: smell , color, and texture. To measure the deterioration and contamination of food, we used five indicators organisms: Aerobic mesophilic, Staphylococcus aureus, coliforms, Escherichia coli , molds and yeasts . Ascorbic acid, lactic acid and propolis to 400 ppm wer e products that contributed the best conservation capacity, maintaining the characteristics of the fresh product for 10 days. Concluding, at a concentration of 400 ppm propolis shows sufficient antioxidant and antimicrobial effect to preserve the sensory characteristics of minimally processed potato, so it is recommended the use of this product as natural alternative for preserving food for IV range.