<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2027-4297</journal-id>
<journal-title><![CDATA[Revista colombiana de ciencia animal recia]]></journal-title>
<abbrev-journal-title><![CDATA[rev. colombiana cienc. anim. Recia]]></abbrev-journal-title>
<issn>2027-4297</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sucre, Facultad de Ciencias Agropecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2027-42972017000100081</article-id>
<article-id pub-id-type="doi">10.24188/recia.v9.n1.2017.502</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Fatores que interferem durante o processo de fermentação natural das fatias de cubiu]]></article-title>
<article-title xml:lang="en"><![CDATA[Factors that interfere in the process of natural fermentation of the cubiu slices]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Nascimento de Oliveira]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Freitas]]></surname>
<given-names><![CDATA[Francisca Marta]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[De Souza A]]></surname>
<given-names><![CDATA[Jerusa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gomezcaceres P]]></surname>
<given-names><![CDATA[Luty]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Nilton Lins  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Brasil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,INPA  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Brasil</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,CECAR  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2017</year>
</pub-date>
<volume>9</volume>
<numero>1</numero>
<fpage>81</fpage>
<lpage>88</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S2027-42972017000100081&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S2027-42972017000100081&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S2027-42972017000100081&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo O objetivo foi avaliar os efeitos da fermentação natural nas características físicas, físico-químicas e microbiológicas do cubiu. Frutos maduros passaram por seleção, descasque, corte em quatro partes, retirada das sementes e as fatias foram divididas em dois lotes. Um dos lotes foi submetido ao branqueamento por imersão durante 1 minuto em água a 95° C e imediatamente em banho de água com gelo e outro lote não tive branqueamento. Ambos foram submetidos à fermentação natural com concentrações crescentes (2, 4, 6 e 8 %) de NaCl e tempo de 24 h de imersão em cada concentração. O processo foi monitorado pelas análises de umidade, pH, acidez total, cloreto de sódio, textura e pectina das fatias do cubiu. Em relação ao fruto in natura, o branqueamento acarretou aumento da umidade e pH, decréscimo da acidez total e do cloreto de sódio e não alterou significativamente a textura. Durante o processo de fermentação natural os parâmetros umidade, acidez total, textura e pH (controle) sofreram redução, para pH (branqueadas) e cloreto de sódio houve acréscimo. O processo de fermentação natural foi detectado durante a imersão das fatias do cubiu pré tratado ou não em soluções de cloreto de sódio (NaCl). As características físicas e físico-químicas das fatias de cubiu sofreram modificações no processo de fermentação natural, sendo mais acentuadas nas fatias pré tratadas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This study aims to assess the effects of natural fermentation on the physical, physic-chemical and microbiological cubiu. Ripe cubiu undergone selection, peel, cut into four pieces, seeds removed and the slices were divided into two lots. One batch was subjected to blanching by immersion in water for 1 minute at 95 ° C and immediately bathed in ice water. Both were subjected to natural fermentation with increasing concentrations (2, 4, 6 and 8%) NaCl and 24 h time of immersion in each concentration. The process was monitored by moisture, pH, total acidity, sodium chloride, pectin and texture of the slices of cubiu. In relation to fresh fruit, money not increase the moisture and pH, decrease in total acidity and sodium and chloride did not significantly alter the texture. During the process of natural fermentation parameters moisture, acidity, texture and pH (control) were reduced from their values for pH (bleached) and sodium chloride was no increase in the values. The natural fermentation process was detected during the immersion of slices of cubiu pre treated or not in NaCl solutions. The physical and physic-chemical properties of slices cubiu were modified during the natural fermentation process, being more pronounced in slices.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Solanum sessiliflorum Dunal]]></kwd>
<kwd lng="pt"><![CDATA[branqueamento]]></kwd>
<kwd lng="pt"><![CDATA[propriedades físicas e físico-químicas]]></kwd>
<kwd lng="pt"><![CDATA[microbiologia]]></kwd>
<kwd lng="en"><![CDATA[Solanum sessiliflorum Dunal]]></kwd>
<kwd lng="en"><![CDATA[blanching]]></kwd>
<kwd lng="en"><![CDATA[physical and physical-chemical properties]]></kwd>
<kwd lng="en"><![CDATA[microbiology]]></kwd>
</kwd-group>
</article-meta>
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