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INFLUENCE OF TEMPERATURE AND GAS CONCENTRATION ON THE PHYSICAL‐CHEMICAL, SENSORY AND MICROBIOLOGICAL PARAMETERS OF MINIMALLY PROCESSED APPLES ( MALUS XDOMESTICA , B.) CV GALA
Author(s) -
FAGUNDES CRISTIANE,
AMBONI RENATA DIAS MELLO CASTANHO,
MONTEIRO ALCILENE RODRIGUES
Publication year - 2013
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.1745-4549.2011.00660.x
Subject(s) - browning , food science , chemistry , modified atmosphere , polypropylene , malus , polyethylene , sensory analysis , shelf life , horticulture , biology , organic chemistry
The aim of this study was to analyze the combined effect of temperature, modified atmosphere and antibrowning agent s on physical‐chemical, sensory, and microbiological parameters of minimally processed Gala apples, packaged in flexible multilayer biorientated polypropylene and low‐density polyethylene and stored at 2, 5 or 7C. The analyses were performed during 11 days where the CO 2 and O 2 concentrations were monitored. The results showed an increase in weight loss and a significant reduction in water content at 5 and 7C. The water activity values decreased significantly for all temperatures. Despite the reduction in values, the texture behavior was not significantly different during storage for all temperatures. The color values and browning index showed no significant changes during storage. The equilibrium in gas concentration was reached after 180 h. No microbiologic growth was detected during storage. The sensory analysis showed better acceptability for samples stored at 2C. PRACTICAL APPLICATIONS This study showed commercial viability for fresh‐cut apples and suitable for consumption for 11 days. The research was presented at a roundtable of business and both companies have shown interest in marketing of the product.