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COMBINED STRATEGIES FOR READY‐TO‐COOK LAMPASCIONI ( MUSCARI COMOSUM L.)
Author(s) -
CONTE A.,
LUCERA A.,
COSTA C.,
MASTROMATTEO M.,
DEL NOBILE M.A.
Publication year - 2011
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00539.x
Subject(s) - modified atmosphere , shelf life , browning , food science , citric acid , starch , coating , population , chemistry , pulp and paper industry , organic chemistry , engineering , demography , sociology
This study was aimed to investigate the effects of different packaging strategies to prolong the shelf life of ready‐to‐cook lampascioni. In particular, samples were coated with sodium alginate (5%), containing citric acid (1%) and cross‐linked by calcium chloride (8%). The coated lampascioni were packaged in two low environmental impact materials (a polyester‐based film and a starch/polyester‐based film) under both ordinary and modified atmosphere conditions and stored a 5C. During the storage period, headspace gas concentration, microbial population, pH, weight loss and sensory quality were monitored. Results showed that the best results were recorded with coated crop packaged in the starch/polyester‐based bag under modified atmosphere conditions, with a shelf life accounted for about 20 days. The reasons responsible for a very long storability could be certainly ascribed to the combined effect of active coating, film permeability and headspace gas composition. PRACTICAL APPLICATIONS Lampascioni are a highly perishable vegetable that deteriorates rapidly after peeling, as a result of the browning process and weight loss. In lampascioni, as many commodities, browning provokes the product unacceptability. Moreover, it can be also considered that lampascioni are considered a time‐consuming meal. Therefore, the possibility to overcome these consumption barriers could represent a strategic solution to extend the product marketability beyond local borders. The results obtained in this work could gain a great interest by the food industry, thus boosting the diffusion of this typical Italian product.