<b>Evaluation of acidity procedures of canned heart-of-palm (<em>Bactris gasipaes</em>)</b> - DOI: 10.4025/actasciagron.v27i2.1842

Abstract

In canned heart-of-palm (Bactris gasipaes) processing, the acidity procedure is important because it can inhibit the growth of Clostridium botulinum bacteria. Taking this fact into account, the research aimed at evaluating the efficiency of three acidity procedures in process. These procedures were estimated into 4.3, 4.2 or 3.9 pH to low the fresh heart-of-palm pH. This was done in order to decrease the fresh heart-of-palm pH to the canned one pH value, that is below or equal 4.5. Only the acidity procedure with the pH value estimated into 4.3 produced values superior to 4.5 in some canned peach palm. The canned heart-of-palm in brines with 4.0% was the most preferred one. The sweet taste of the fresh heart of palm was notable only in canned with brine of 2%. The acidity procedure with the pH estimated into 3.9 can be safely recommended to the heart-of-palm processing in industry. Nevertheless, the acidity procedure in each lot must be considered an obliged practice, because according to current and previous research studies, it is common the palm variation pH in natura. These recommendations, when efficiently applied, will result in positive food security for the agro industrialization, independently of the chosen brines.