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Effects of controlled atmospheres on microbial spoilage, electrolyte leakage and sugar content of fresh ‘ready‐to‐use’ grated carrots
Author(s) -
CARLIN F.,
NGUYENTHE C.,
CHAMBROY Y.,
REICH MARYSE
Publication year - 1990
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1990.tb01065.x
Subject(s) - food spoilage , food science , modified atmosphere , chemistry , potassium sorbate , sugar , leuconostoc mesenteroides , potassium , lactic acid , reducing sugar , bacteria , shelf life , biology , genetics , organic chemistry
Summary The effects of controlled atmospheres (CO2 concentrations ranging from 0.03 to 40% and O2 concentrations ranging from 21 to 1%, measured in pack) were studied on fresh ‘ready‐to‐use’ grated carrots, stored at 10°C. High CO2 or low O2 conditions favour the growth of lactic acid bacteria (LAB) on grated carrots, but not in a sterile carrot medium, and induce an increased potassium ion leakage. A 25% CO2 and 2% O2 atmosphere improves retention of sugars. Grated carrots were inoculated by a strain of Leuconostoc mesenteroides , which caused increased potassium ion leakage and exudation only under an atmosphere containing 40% CO2 and 10% O2. The origin of the spoilage of ‘ready‐to‐use’ grated carrots is discussed.