| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000308818 |
| ISSN: | 0104-6632 |
| Autores: | Piagentini, A.M1 Güemes, D.R |
| Instituciones: | 1Universidad Nacional del Litoral, Instituto de Tecnología de Alimentos, Santa Fe. Argentina |
| Año: | 2002 |
| Periodo: | Oct |
| Volumen: | 19 |
| Número: | 4 |
| Paginación: | 383-389 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental |
| Resumen en inglés | Fresh-cut vegetables are an important and rapidly developing class of convenience foods. Their storage life may be greatly reduced due to their high rates of respiration and transpiration and the possibility of enzymatic and microbiological deterioration. Consequently, the objective of this work was to determine the shelf life and the failure attribute that conditioned the shelf life of fresh-cut spinach treated with chemical solutions and packaged in bags with different permeabilities. The shelf life of fresh-cut vegetables was defined as the time of refrigerated storage at which any one of the sensory attributes scored below 7 or when the microbiological counts exceeded 5.10(7) CFU/g. Fresh-cut spinach was treated with citric acid and ascorbic acid solutions and packaged in mono-oriented polypropylene (OPP) bags or low-density polyethylene (LDPE) bags. Sensory attributes and total microbial counts were evaluated throughout refrigerated storage. Response surface methodology (RSM) was used to study the simultaneous effect of chemical treatment and refrigerated storage time on sensory and microbiological quality of fresh-cut spinach. A quadratic polynomial regression model was assumed for predicting off-odor, general appearance, wilting, browning, color, and mesophilic aerobic population. Type of packaging film only influenced development of off-odor (p£0.001) and had no effect on visual sensory attributes or microbiological counts (p>0.05) |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Ingeniería química, Vegetales frescos, Empacado, Vida de anaquel, Espinaca |
| Keyword: | Chemistry, Food chemistry, Chemical engineering, Fresh-cut vegetables, Packaging, Shelf life, Spinach |
| Texto completo: | Texto completo (Ver HTML) |
