TITLE

Effect of Storage Conditions on the Sensory Quality, Colour and Texture of Fresh-Cut Minimally Processed Cabbage with the Addition of Ascorbic Acid, Citric Acid and Calcium Chloride

AUTHOR(S)
Manolopoulou, Eleni; Varzakas, Theodoros
PUB. DATE
November 2011
SOURCE
Food & Nutrition Sciences;Nov2011, Vol. 2 Issue 9, p956
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for 14 days at 0°C and 7 days at 5°C; no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures. Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures. It was also found that citric acid 1% can be used for minimally processed cabbage. Soaking with citric acid helped retain the color and increased the overall acceptance and organoleptic quality of fresh cut cabbage; it reduced browning of the cut surface and protected against formation of black specks. Citric acid treatment combined with low temperature storage (0°C) prolonged the shelf life of minimally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0°C. Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0°C.
ACCESSION #
71497510

 

Related Articles

  • Effect of fermented bamboo shoot on the quality and shelf life of nuggets prepared from desi spent hen. Das, Ankur; Nath, Dilip Ranjan; Kumari, Sabita; Saha, Rupu // Veterinary World;Jul2013, Vol. 6 Issue 7, p419 

    Aim: An investigation was carried out to prepare nuggets from the relatively tough and fibrous meat of desi spent hen using fermented bamboo shoot as a phytopreservative in order to enhance the physico-chemical, microbiological and keeping quality of the nuggets. Materials and Methods: Lean meat...

  • A Study on steamed stuffed bunPreservation with Multiple Gas media Package at Room Temperature. Xiaoyu Jia; Yanli Zheng; Xihong Li; Xia Liu; Xiaolei Hao; Jinshan Luo; Wen Ma // Advanced Materials Research;2014, Issue 915-916, p867 

    Effects of different methods of gas package on Steamed stuffed bun at room temperature in its shelf life were investigated. The Steamed stuffed bun were packaged under air, N2, CO2,or O2, respectively, and then stored 45 days at 25°Cafter the high temperature sterilization. After the...

  • Effect of pre storage treatments on shelf life of fresh cut cabbage. Chandran, Thushara; Chandran, Mini; Geethalekshmi // Asian Journal of Dairy & Food Research;Dec2015, Vol. 34 Issue 4, p314 

    Tropical cabbage of variety NS43 was surface sanitized using 30 ppm sodium hypo chlorite solution, outer damaged and diseased leaves removed, washed, shreds were prepared , treated using different solutions, air dried and kept in aluminum trays wrapped with cling film under refrigerated storage....

  • EFFECTS OF OZONIZED FLAKE ICE ON SENSORY AND MICROBIOLOGICAL QUALITY OF PAGELLUS ERYTHRINUS. COSTANZO, N.; SARNO, E.; SANTORO, A. M. L. // Italian Journal of Food Science;2014, Vol. 26 Issue 2, p148 

    To investigate the efficacy of ozone combined with both water and ice on the quality loss of Pagellus erithrynus during a 16-day chilling period, a total of 72 samples were collected and analysed. Sensory and microbiological analyses (skin and muscle) were carried out after 0, 3, 5, 7, 10, 12,...

  • SHELF-LIFE DETERMINATION OF BRINED GOLDEN MULLET LIZA AURATA DURING VACUUM REFRIGERATED STORAGE USING SOME QUALITY ASPECTS. Ali, Mariyam // Acta Scientiarum Polonorum. Technologia Alimentaria;Jan-Mar2012, Vol. 11 Issue 1, p37 

    Background. Salted fish products are popular in many countries around the world. Salting is one of the oldest techniques for fish preservation, and is essentially intended to increase the shelf-life of the product depressing water activity by means of dehydration and salt uptake by the fish...

  • A brief note on thermoluminescence analysis of photosystem II and lipid peroxidation during the shelf life of ready-to-use rocket ( Diplotaxis tenuifolia L.). Pieralice, Maria; Sergio, Lucrezia; Di Venere, Donato; Venediktov, Pavel // European Food Research & Technology;May2011, Vol. 232 Issue 5, p919 

    The quality of leafy vegetables has to be guaranteed for consumers over the whole postharvest period, usually limited to 5-7 days. The analyses to evaluate the quality of vegetables are very time- and resource consuming, so the use of qualitative markers can be much useful. The aim of this work...

  • SHELF-LIFE ASPECTS OF TOASTED BREAKFAST CEREAL WITH AND WITHOUT FRUIT. MACEDO, I. S. M.; GALLAGHER, M. J. SOUSA; OLIVEIRA, J. C.; BYRNE, E. R. // Italian Journal of Food Science;2011 Supplement, p178 

    Toasted-breakfast-cereal is a high quality, high nutritional dry food made of granulated particles. Quality characteristics are important for consumer acceptance and these can be influenced by environmental conditions throughout storage, which can be detrimental for product quality and...

  • PREDICTIVE MODELING THE CHANGES OF CRYPTO CLIMATE INSIDE PACKAGING DURING STORAGE. UCHEREK, M. // Italian Journal of Food Science;2011 Supplement, p193 

    For products packed in modified atmosphere packaging, the important determinant of quality preservation of packed product is mixture of gases in package, which must be selected individually for each packed product. Gas mixture composition during storage period is changing from reaction in...

  • Ensure shelf-life by proper sampling, microbial testing. Wittenbrink, Tedd // Dairy Foods;Jun2015, Vol. 116 Issue 6, p64 

    The article offers information on how to ensure proper shelving of dairy products to ensure food safety and quality products for the consumers. Topics discussed include the difference between the shelf-life and code date, the aspects of proper refrigeration considering the shelf-life and the...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics