MICROBIAL, PHYSICAL, CHEMICAL AND SENSORY QUALITIES OF MINIMALLY PROCESSED AND MODIFIED ATMOSPHERE PACKAGED READY TO EAT ORANGE SEGMENTS
Yükleniyor...
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Oranges were sanitized, dried, peeled and segmented. Undamaged segments were packed under passive and active MAP with low and high oxygen in PP trays sealed with CPP/OPP film. Overall quality of the segments were monitored for 25 days at 4 degrees C. The results showed that orange segments could be stored under passive and active MAP without significant microbial growth. There were slight changes in acidity and Brix (p <= 0.05) with no significant changes in pH and sugar. The hardness increased and color ( L, a, b) decreased during storage. Orange segments remained in a commercially viable condition for 10 days under MAP.
Açıklama
Anahtar Kelimeler
Modified atmosphere packaging, Minimal processing, Orange segments, Quality
Kaynak
International Journal of Food Properties
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
13
Sayı
5
