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The effect of pre‐treatment and modified atmosphere packaging on contents of phenolic compounds and sensory and microbiological quality of shredded celeriac
Author(s) -
RadziejewskaKubzdela Elżbieta,
Czapski Janusz,
Czaczyk Katarzyna,
BiegańskaMarecik Róża
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6381
Subject(s) - modified atmosphere , food science , chemistry , sensory analysis , shelf life
BACKGROUND The aim of this study was to determine the effect of washing (4 °C, 120 s) or soaking (4 °C, 600 s) of shredded celeriac in tap water on changes in contents of phenolic compounds, including furanocoumarins, and sensory and microbiological quality during 12 days of storage. The product was packaged in air or modified atmosphere containing 2/10/88 kPa O 2 / CO 2 / N 2 . RESULTS The applied pre‐treatment consisting of washing or soaking of shredded celeriac in water resulted in decreases in 8‐methoxypsoralen content by approximately 50 and 70% respectively and phenolic content by 30% compared with samples that were not subjected to pre‐treatment. During storage of shredded celeriac, a further significant ( P ≤ 0.05) reduction in phenolic compounds and an approximately 2.5‐fold increase in the total content of furanocoumarins were found. The application of modified atmosphere packaging had a significant effect on the maintenance of good sensory and microbiological quality of the tested product . CONCLUSION Modified atmosphere packaging of shredded celeriac not subjected to pre‐treatment made it possible to obtain a product with good sensory and microbiological quality and the highest content of phenolic compounds. The level of furanocoumarins recorded in the tested product does not constitute a health hazard. © 2013 Society of Chemical Industry