Processing of canned stalk-of-palm containing different degrees of acidity

One of the advantages of pupunha (Bactris gasipaes) for the production of heart of palm is a relatively high heart of palm yield obtained from stems, which can be processed in a number of ways. The acidification procedure is essential for the quality of the canned when it comes to yielding products that are safe for consumption. This research aimed to determine whether the acidification procedure, when applied to the processing of canned stalk-of-palm, is sufficient to lower the pH value of fresh stalk-of-palm to a safe value, which, according to official regulations, should remain equal to or below 4.5 when in equilibrium. The processing that projected an acidification that would produce a pH value of 4.3 when in equilibrium resulted in some canned containing pH values higher than 4.5, therefore not complying with the official regulation. However, in processings where pH values of 4.2 or 3.9 at equilibrium were projected, all canned were safe for consumption. Therefore, it was concluded that for an acidification procedure that will result in consumption safety to be carried out, a pH value below 4.3 at equilibrium must be projected, regardless of the brine selected for preservation.