Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/110409
DC FieldValueLanguage
dc.contributor.advisorSanjuán Velázquez, Esther-
dc.contributor.authorSosa Melero, Paula-
dc.date.accessioned2021-07-11T20:02:36Z-
dc.date.available2021-07-11T20:02:36Z-
dc.date.issued2021en_US
dc.identifier.otherGestión académica
dc.identifier.urihttp://hdl.handle.net/10553/110409-
dc.description.abstractThe demand for fresh and healthy food ready for consumption, has made that the production and purchase of fresh, washed, cut and packaged fruits of IV range, has increased in recent years. For this reason, considering the vulnerability of these products and due to the absence to apply technological treatments for their preservation, this TFG has been proposed with a study of 15 representative samples of some brands and types of IV range fruits commercialized in Gran Canaria, to test the maintenance of their bromatological quality near the end of their shelf-life. Due to this, it has been proposed the study of its quality: - Physical-chemical: carried out by analytical determination of pH, acidity, Brix degrees and ripening index calculation. - Sensory: through the evaluation by a semi-trained panel of smell, colour, flavor, texture and general appearance testers. - Microbiological: with the investigation of the presence of pathogenic microorganisms (Salmonella spp. and Listeria monocytogenes), hygiene markers (Escherichia coli) and alteratives (Pseudomonas aeruginosa). - Information for the consumer: looking at the label the fulfilment of the mandatory legal aspects and developing the design of an "ideal" label. - Nutritional: by calculating the value provided by each nutrient to the consumer's RDI. - Acceptance of the product in the Canary Islands through a virtual socio-demographic survey. The results of the physical-chemical variables provided values in accordance with those expected for fresh fruits, according to the nature of each one; except for those packed in tubs, probably due to the influence of the added additives. The sensory quality at the end of the shelf-life remained acceptable, except for sporadic defects in colour (browning), texture (friability) and flavour (tastelessness, acidity, bitterness), in some of the evaluated fruits. The samples met all established legal microbiological criteria, indicating their fitness for consumption. The counts of Pseudomonas aeruginosa as control of alteration, indicated the convenience of an improvement in cleaning and disinfection practices. Labelling met almost all the legal requirements, except for the omission of the variety and category of the fruit as well as the amount of ingredients and micronutrients. The contribution of vitamins, minerals and sugars had an important influence on the RDI of nutrients, also contributing the nutritional supplements added according to the way of packaging of the fruits. Although the sociodemographic survey showed relative ignorance in the population about IV range products, the information collected revealed a medium-high acceptance, especially for tubs, but with a consumption infrequently. The assessment of food safety aspects prevailed over those of the comercial design.en_US
dc.languageengen_US
dc.subject330990 Microbiología de alimentosen_US
dc.subject310801 Bacteriasen_US
dc.subject330915 Higiene de los alimentosen_US
dc.subject2307 Química físicaen_US
dc.subject.otherIV rangeen_US
dc.subject.otherListeria monocytogenesen_US
dc.subject.otherMicrobiological qualityen_US
dc.subject.otherShelf-lifeen_US
dc.subject.otherPseudomonasen_US
dc.subject.othersensory anlalysisen_US
dc.subject.otherfruiten_US
dc.subject.otheraeruginosaen_US
dc.subject.otherLabellingen_US
dc.subject.otherSalmonella spp.en_US
dc.subject.otherPhyusical-chemicalen_US
dc.subject.otherNutritional valuesen_US
dc.subject.otherEscherichia colien_US
dc.subject.otherqualityen_US
dc.subject.otherRipening indexen_US
dc.titleCut and packaged fresh fruits: a contribution to the study of shelf-lifeen_US
dc.typeinfo:eu-repo/semantics/bachelorThesisen_US
dc.typeBachelorThesisen_US
dc.contributor.departamentoDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentosen_US
dc.contributor.facultadFacultad de Veterinariaen_US
dc.investigacionCiencias de la Saluden_US
dc.type2Trabajo final de gradoen_US
dc.utils.revisionen_US
dc.identifier.matriculaTFT-62997es
dc.identifier.ulpgcen_US
dc.contributor.buulpgcBU-VETen_US
dc.contributor.titulacionGrado en Veterinariaes
item.grantfulltextnone-
item.fulltextSin texto completo-
crisitem.advisor.deptGIR OHAPA (Higiene y Protección Alimentaria) Grupo de Investigación-
crisitem.advisor.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
Appears in Collections:Trabajo final de grado
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