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Modified atmosphere packaging of a mixed prepared vegetable salad dish
Author(s) -
Lee Kwang Soo,
Park In Soo,
Lee Dong Sun
Publication year - 1996
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.1365-2621.1996.11-311.x
Subject(s) - modified atmosphere , low density polyethylene , polyethylene , atmosphere (unit) , browning , food science , shelf life , mathematics , horticulture , environmental science , chemistry , materials science , composite material , biology , meteorology , physics
The aim of this study was to design a modified atmosphere package for a mixed vegetable salad consisting of 75 g of cut carrot, 55 g of cut cucumber, 20 g of sliced garlic and 50 g of whole green pepper. Respiration data of all the components were combined with film permeability data to predict package atmospheres and design optimal packages for experimental testing for improved shelf‐life of the produce. The optimal package avoided minimum O 2 and maximum CO 2 tolerance limits, and chilling injury temperatures for any component. A pouch form package made of 27 mm low density polyethylene developed a modified atmosphere of 2.0–2.1% O 2 and 5.5–5.7% CO 2 , which was beneficial for all components and provided better quality retention than other test packages.