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The effects of cultivar and physiological age on quality and shelf‐life of coleslaw mix packaged in modified atmospheres
Author(s) -
CliffeByrnes Valerie,
Beirne David O’
Publication year - 2005
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.1365-2621.2004.00927.x
Subject(s) - cultivar , shelf life , aroma , food science , polypropylene , modified atmosphere , horticulture , mathematics , chemistry , biology , organic chemistry
Summary Two cultivars of ‘Dutch’ cabbage were used to determine conditions whereby coleslaw made from them could be stored under modified atmospheres (MA) with minimal deterioration. The cabbage was sliced and mixed (4:1) with shredded carrot. The effects of storing the cabbages prior to processing, the cultivar identity, and use of low temperatures and MA storage on the quality and storage life were investigated. Quality in terms of appearance and aroma were measured as well as bacterial contamination before and during storage. Cultivar (cv.) Marathon rather than cv. Lennox gave a product of higher quality, with a better shelf‐life, particularly when packaged under micro‐perforated PA‐160 film rather than oriented polypropylene (OPP). Long‐term storage of cabbage prior to processing had detrimental effects on the acceptability of MA packaged coleslaw. Attempts were made to explain the findings in terms of differences in microbial counts. Guidelines were established that could be used in the production of high quality coleslaw mix packaged in MA.