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).
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