Premium
Effect of film and temperature on the sensory, microbiological and nutritional quality of minimally processed cauliflower
Author(s) -
Simón Ana,
GonzálezFandos Elena,
Rodríguez Domingo
Publication year - 2008
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.1365-2621.2007.01672.x
Subject(s) - ascorbic acid , modified atmosphere , food science , polypropylene , mesophile , texture (cosmology) , chemistry , materials science , horticulture , shelf life , composite material , biology , image (mathematics) , artificial intelligence , bacteria , computer science , genetics
Summary The effect of atmosphere modification, generated using three different packaging films, on the quality of cauliflower minimally processed when stored at 4 or 8 °C for up 20 days was evaluated. The colour, texture, weight loss, sensory attributes, as well as microbial counts and sugars and ascorbic acid content were determined. The atmosphere generated with the perforated polyvinylchloride (PVC) film was hardly modified, whereas the other two films (non‐perforated PVC and polypropylene films) originated changes in CO 2 and O 2 levels during storage. The different packaging conditions and storage temperature influenced yellowing. An increase in shear force was observed. Weight losses were below 5%. Mesophiles and Pseudomonas counts were below 7 log CFU g −1 , the populations being lower with film B and film C than with film A. Cauliflower maintained an acceptable appearance in all the films studied. Total sugars decreased about 27% after 20 days of storage, whereas ascorbic acid did not change.