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Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite
Author(s) -
Collado Elena,
Venzke Klug Tâmmila,
MartínezSánchez Ascensión,
ArtésHernandez Francisco,
Aguayo Encarna,
Artés Francisco,
Fernández Juan A,
Gómez Perla A
Publication year - 2017
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.8513
Subject(s) - sodium hypochlorite , food science , sodium chlorite , hand sanitizer , modified atmosphere , psychrophile , chemistry , shelf life , bacterial growth , chlorine dioxide , biology , bacteria , biochemistry , inorganic chemistry , organic chemistry , genetics , enzyme
BACKGROUND Appropriate sanitation is a priority for extending the shelf life and promoting the consumption of immature pea seeds, as processing accelerates quality deterioration and microbial growth. RESULTS The combined effect of disinfection with acidified sodium chlorite (ASC) or sodium hypochlorite (SH) and packaging under a passive modified atmosphere (MAP) at 1 or 4 °C on quality was analysed. After 14 days, greenness and vitamin C had decreased, especially in the SH‐disinfected samples. Total phenols and antioxidant capacity were not affected by disinfection. Proteins levels fell by around 27%, regardless of the sanitizer and storage temperature. Compared with the initial microbial load, samples stored at 1 °C showed an increase of 1 log CFU g −1 in psychrophiles when treated with SH, whereas no increase of note occurred with ASC. In general, microbial counts were always below 3 log CFU g −1 for all the treatments. CONCLUSION Immature pea seeds could be stored for 14 days at 1–4 °C under MAP with only minor quality changes. Disinfection with ASC resulted in better sensory quality, higher content of vitamin C and lower psychrophile counts. More research is needed to analyse the effect of these treatments on other quality parameters. © 2017 Society of Chemical Industry