Modified atmosphere packaging of precooked vegetables: Effect on physicochemical properties and sensory quality

• Type: Article in International Scientific Journal
• Date: 2016

Authors

Barbosa, C (Author) Other; Alves, MR (Author) Other; Rocha, S (Author) Other; Oliveira, MBPP (Author) FFUP

Journal

Title: Food Chemistry

Vol. 194

Pages: 391-398

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 5 Citations

Scopus - 14 Citations

Other information

Authenticus ID: P-00G-JFT

DOI: 10.1016/j.foodchem.2015.07.147

Abstract (EN): This study aims at verifying the effect of three modified atmosphere packaging (MAP) conditions, all with high CO2 and residual or low 02 contents (%O-2/%CO2: 0/40; 2.5/40 and 2.5/60), on the quality preservation of several species of precooked vegetables (cabbage, carrots, green beans and bell peppers). The study was carried out for different storage periods (up to 28 days and 6 sampling periods). Physicochemical parameters (pH, acidity, moisture and ash contents, antioxidant activity, colour, and texture), microbial growth, organoleptic properties and consumer acceptability were assessed. Concerning physicochemical parameters and microbial growth only slight changes without any consistent tendency were observed. This was also confirmed by the trained panel that could not discriminate samples with different storage times. Best preservation conditions were obtained with 0%O-2/40%CO2, promoting a shelf life extension of almost 12 days more comparing to commercial conditions presently used.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8