Determination of the effects of refrigerated storage and packaging method on the instrumental textural attributes of fresh-cut carrot slices
Main Article Content
Keywords
instrumental textural attributes, minimal processed carrot, modified atmosphere packaging
Abstract
In this research fresh-cut carrot slices were packaged by three different techniques (passive modified atmosphere packaging, modified atmosphere packaging, and vacuum packaging), stored at 4±1 °C for 9 days and instrumental textural attributes (hardness and toughness) of carrot samples were determined at three-day intervals. As a result of the study, it was found that hardness values of the samples which were passive modified atmosphere packaged and vacuum packaged significantly increased during storage (P<0.05).
References
Bourne, M.C., 1978. Texture profile analysis. Food Technology 32: 62-66, 72.
Farber, J.N., Harris, L.J., Parish, M.E., Beuchat, L.R., Suslow, T.V., Gorney, J.R., Garrnett, E.H. and Busta, F.F., 2003. Microbiological safety of controlled atmosphere and modified atmosphere packaging of fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety 2: 142-160.
Lin, M.T., Durance, T.D. and Scaman, C.H., 1998. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International 31: 111-117.
Rastogi, N.K., Nguyen, L.T. and Balasubramaniam, V.M., 2008. Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing. Journal of Food Engineering 88: 541-547.
Rico, D., Martin-Diana, A.B., Barat, J.M. and Barry-Ryan, C., 2007. Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends in Food Science and Technology 18: 373-386.
Sante, V. and Fernandez, X., 2000. The measurement of pH in raw and frozen turkey Pectoralis superficialis muscle. Meat Science 55: 503-506.
SAS, 2001. Statistical analysis programme. SAS, Cary, NC, USA.
Szczesniak, A.S., 1963. Classification of textural characteristics. Journal of Food Science 28: 385-389.
Szczesniak, A.S., 1966. Texture measurements. Food Technology 20: 55-58.
Toivonen, P.M.A. and Brummell, D.A., 2008. Biochemical bases of appearance and texture changes in fresh-cut fruit and vegetables. Postharvest Biology and Technology 48: 1-14.
Vina, S.Z.A. and Chaves, A.R., 2003. Texture changes in fresh cut celery during refrigerated storage. Journal of the Science of Food and Agriculture 83: 1308-1314.
Vu, T.S., Smout, C., Sila, D.N., Nguyen, B., Van Loey, A.M.L. and Hendrickx, M., 2004. Effect of preheating on thermal degradation kinetics of carrot texture. Innovative Food Science and Emerging Technology 5: 37-44.
Article Sidebar
Article Details
