Caracterização de Brassica oleosacea L. in natura submetida a processo de branqueamento como alternativa de couve minimamente processada no semiárido paraibano.

Abstract

This research evaluated the physico-chemical and microbiological characteristics of fresh cabbage (Brassica oleoracea L.) submitted to the bleaching process, on different time binomials at constant temperature (2, 4, 6 and 8 minutes at 90 ° C). for marketing as a minimally processed cabbage. The macroscopic physical analyzes for characterization in cabbage were: alteration of texture and color. Microbiological analyzes were: total count of mesophiles, filamentous fungi and yeasts. The treatment is 2 min. / 90 ° C (p <0.05) showed better results in detriment to enzymatic inactivation (PPO), color fixation, texture stability and reduction of microbiota adhesion (aerobic mesophiles, fungi and yeasts). Thus, bleaching can be used as a viable alternative as a method of preservation during processing of minimally processed cabbage.