Articles
EFFECT OF ATMOSPHERE COMPOSITION ON QUALITY OF A READY-TO-COOK COMPLEX SOUP INCLUDING FRESH-CUT VEGETABLES AND SEEDS
Article number
876_43
Pages
325 – 331
Language
English
Abstract
Fresh-cut vegetables, cereals and rehydrated legumes were mixed into a complex ready to cook soup.
Before mixing, potatoes were dipped in a 2% citric acid + 1% ascorbic acid solution for 6 min at 20°C. Three experiments were carried out.
In the first, the mix was stored at 5°C in air, 5% O2 in N2, 15% CO2 in air and 5% O2 + 15% CO2 in N2. Initially and after 2, 5 and 10 days of storage, color and external appearance were measured; for samples stored in air and 5% O2 respiration rates were monitored.
Atmospheres with 15% CO2 in air or in combination with low oxygen, showed the best results in mantaining quality attributes for most of the species in the mix.
High CO2 also had positive effects on maintaining initial color parameters and in slowing down the sprouting process on rehydrated seeds.
In the second experiment the mix was stored at 5°C in air, 10% CO2 in air, and 20% CO2 in air, in order to test the effect of higher CO2 concentration.
At 0, 2, 5 and 9 days the same quality attributes were evaluated; in addition firmness was also determined in potatoes, beans and lentils.
All mix components stored in high CO2 atmosphere were considered above the limit of marketability throughout storage.
Although some species showed best external appearance in 10% CO2, average scores for the whole soup, calculated for each treatment, was higher for product stored at 20% CO2. Finally, in a last experiment, microbiological aspects were evaluated, comparing soup packed in active modified atmosphere (AMA) with 20% CO2 with a packaged, not-sealed, control during 0, 2, 5 and 7 days of storage at 5°C. AMA treatment allowed to control mesophilic bacteria, yeasts and moulds, whose growth resulted well below the safety threshold for a fresh-cut product.
Before mixing, potatoes were dipped in a 2% citric acid + 1% ascorbic acid solution for 6 min at 20°C. Three experiments were carried out.
In the first, the mix was stored at 5°C in air, 5% O2 in N2, 15% CO2 in air and 5% O2 + 15% CO2 in N2. Initially and after 2, 5 and 10 days of storage, color and external appearance were measured; for samples stored in air and 5% O2 respiration rates were monitored.
Atmospheres with 15% CO2 in air or in combination with low oxygen, showed the best results in mantaining quality attributes for most of the species in the mix.
High CO2 also had positive effects on maintaining initial color parameters and in slowing down the sprouting process on rehydrated seeds.
In the second experiment the mix was stored at 5°C in air, 10% CO2 in air, and 20% CO2 in air, in order to test the effect of higher CO2 concentration.
At 0, 2, 5 and 9 days the same quality attributes were evaluated; in addition firmness was also determined in potatoes, beans and lentils.
All mix components stored in high CO2 atmosphere were considered above the limit of marketability throughout storage.
Although some species showed best external appearance in 10% CO2, average scores for the whole soup, calculated for each treatment, was higher for product stored at 20% CO2. Finally, in a last experiment, microbiological aspects were evaluated, comparing soup packed in active modified atmosphere (AMA) with 20% CO2 with a packaged, not-sealed, control during 0, 2, 5 and 7 days of storage at 5°C. AMA treatment allowed to control mesophilic bacteria, yeasts and moulds, whose growth resulted well below the safety threshold for a fresh-cut product.
Authors
M. la Zazzera, L. Cornacchia, M.L. Amodio, G. Colelli
Keywords
minimally processed, carbon dioxide, low oxygen, cereals, legumes, quality, appearance
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