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Quality and Shelf‐life of Fresh Cut Carrot Slices as Affected by Slicing Method
Author(s) -
BARRYRYAN CATHERINE,
O'BEIRNE DAVID
Publication year - 1998
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.1365-2621.1998.tb17913.x
Subject(s) - slicing , blade (archaeology) , shelf life , environmental science , food science , materials science , chemistry , computer science , structural engineering , engineering , world wide web
The effects of slicing method on the quality and storage‐life of modified atmosphere packaged carrot slices were determined using microscopy, sensory evaluation, microbial counts and a range of physical and chemical tests. Slicing caused physical damage, physiological stress and enhanced microbial growth. The severity of these effects were in the order of blunt machine blade > sharp machine blade > razor blade. These findings provide insights into the magnitude and basis of slicing effects and also confirm the importance of gentle processing and the use of a sharp blade.