Quality of grated carrot (var. Nantes) packed under vacuum

• Type: Article in International Scientific Journal
• Date: 2007

Authors

Rocha, Ada (Author) FCNAUP; Ferreira, JFFC (Author) Other; Silva, AMM (Author) Other; Almeida, GN (Author) Other; Morais, AMMB (Author) Other

Journal

Title: Journal of the Science of Food and Agriculture

Vol. 87 No. 3

Pages: 447-451

ISSN: 0022-5142

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 16 Citations

Scopus - 20 Citations

Scientific classification

FOS: Medical and Health sciences > Health sciences

Other information

Authenticus ID: P-004-C2Z

DOI: 10.1002/jsfa.2723

Abstract (EN): The quality of grated carrot (variety Nantes) was evaluated throughout 10 days of storage in two different atmospheres: air and vacuum at 2 degrees C. The parameters of quality were microbiological and physico-chemical. Sensory evaluation of vacuum-packed grated carrots was performed after the microbiology study. The objective was to study the use of a vacuum for preservation of this type of product. The use of a vacuum was sufficiently promising with respect to the capacity to extend the shelf life of grated carrot by reducing microbial load and by minimising physico-chemical changes. The shelf life of grated carrot under vacuum was extended to 8 days at 2 degrees C. (c) 2006 Society of Chemical Industry.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 5