Artículo
Quality parameters of packaged refrigerated apple cubes in orange juice
Fecha de publicación:
03/2002
Editorial:
Elsevier Science
Revista:
LWT - Food Science and Technology
ISSN:
0023-6438
e-ISSN:
1096-1127
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The quality of apple cubes (Red Delicious and Granny Smith) maintained in pasteurised or fresh orange juice with sucrose and chemical preservatives: acidulants (citric and ascorbic acids) and potassium sorbate or sodium benzoate, packaged in plastic films of different gaseous permeability (polyethylene (PE) and EVA-SARAN-EVA (ESE)), was analysed during storage at 10°C. Surface colour, microbial growth and instrumental texture changes were measured. Microbial flora was identified, and its growth was mathematically modelled. Shelf-life values of 10 d in polyethylene and higher than 25 d in ESE film, maintaining acceptable quality attributes, were obtained for both apple varieties in pasteurised juices. For Red Delicious in unpasteurised orange juice with acidulants and potassium sorbate (0.125-0.250 g/kg), shelf-life values were 7.5-8.5 d in PE and higher than 15 d in ESE film. For Granny Smith apples in unpasteurised juice without potassium sorbate, shelf-life values were 10 d in PE and higher than 15 d in ESE. Higher concentrations (0.375-0.50 g/kg) of potassium sorbate adversely affected colour. Sodium benzoate was discarded as preservative because it produced severe browning in both apple varieties. All the samples showed safe sanitary conditions; coliforms microorganisms did not grow in any of the tested conditions.
Palabras clave:
FILM PACKAGING
,
ORANGE JUICE
,
PRESERVATIVES
,
REFRIGERATED APPLE CUBES
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Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Andres, Silvina Cecilia; Giannuzzi, Leda; Zaritzky, Noemi Elisabet; Quality parameters of packaged refrigerated apple cubes in orange juice; Elsevier Science; LWT - Food Science and Technology; 35; 8; 3-2002; 670-679
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