High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce
| Autor: | Md. Sultan Mahomud, Raju Ahmmed, Shib Nath Pattadar, Md. Azizul Haque, Md. Asaduzzaman, Alin Khaliduzzaman, Md. Rizvi Alam |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Fresh-cut Ready to eat 01 natural sciences Applied Microbiology and Biotechnology High carbon chemistry.chemical_compound 0404 agricultural biotechnology 010608 biotechnology Browning Food science Volatile metabolites Iceberg lettuce Electrolyte leakage Chemistry Acetaldehyde 04 agricultural and veterinary sciences 040401 food science High CO2 Minimal process Modified atmosphere MAP Research Article Food Science Biotechnology |
| Zdroj: | Food Science and Biotechnology |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-021-00881-4 |
| Popis: | Fresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods. |
| Databáze: | OpenAIRE |
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