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CHANGES IN QUALITY OF DEHYDRATED KIBBLED ONIONS DURING STORAGE
Author(s) -
PELEG Y.,
MANNHEIM C. H.,
BERK Z.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb00972.x
Subject(s) - browning , organoleptic , polyethylene , relative humidity , chemistry , moisture , food science , food spoilage , absorbance , food preservation , warehouse , chromatography , biology , organic chemistry , physics , genetics , marketing , bacteria , business , thermodynamics
SUMMARY— Dehydrated kibbled onions. of the Egyptian variety, containing 4‐5% moisture, were stored under different conditions and their keeping quality as influenced by storage variables determined. 3 packaging materials, namely cans, polyethylene and Saran pouches were used. Samples were stored at temperatures of 15, 25 and 35°C at 44% relative humidity for 39 wk. Temperature of storage was found to have the largest effect on product quality. The can package was found to be superior to the flexible pouches; however, Saran pouches could be used under certain conditions. Moisture content increased significantly in polyethylene pouches at all temperatures, but in Saran pouches only at 25° C Absorbance of onion extracts, as measure of browning, increased significantly with storage temperature and to a smaller extent due to packaging materials. Products in polyethylene deteriorated most, while the difference between Saran‐ and can‐packed products was small. A similar trend in results was found in tristimulus color determinations. All products stored at 15° C and those in cans at 25°C were found to be of good organoleptic quality. The pyruvic acid development potential could not be used as a sensitive indicator for determination of product quality.