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Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage

Author:
Ayvaz, Huseyin, Schirmer, Sarah, Parulekar, Yash, Balasubramaniam, V.M., Somerville, Jeremy A., Daryaei, Hossein
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 437-447
ISSN:
0023-6438
Subject:
carrots, color, enthalpy, melting point, nylon, oxygen, packaging, packaging materials, plate count, pouches, storage conditions, water vapor
Abstract:
Role of packaging barrier properties and storage conditions on pressure-assisted thermally processed (PATP) carrot quality were investigated. Samples were packaged in pouches fabricated using three packaging materials (Nylon/EVOH/EVA, Nylon/EVA and MetPET/PE) and processed at 600 MPa and 110 °C for 10 minutes. Processed pouches were stored at 25 and 37 °C, and withdrawn over 12 weeks. Samples were analyzed for color, β-carotene and total plate count. Oxygen and water vapor transmission rates (OTR, WVTR), melting point and enthalpy of fusion of the packages were evaluated. PATP treatment resulted in product shelf-stability during storage. Packaging type and storage conditions significantly influenced the product color and β-carotene content. Nylon/EVOH/EVA package best preserved carrot quality. PATP increased OTR of the MetPET/PE and degraded carrot color and β-carotene during storage. Raw carrots had 11.13 mg/100g β-carotene content. PATP treatment followed by 12 weeks storage at 37 °C reduced the β-carotene content of carrots packaged in Nylon/EVOH/EVA, Nylon/EVA and MetPET/PE to 7.19, 0.04 and 0.06 mg/100g, respectively. Similarly, the red color of carrot samples (25.51 for raw carrots) decreased to 19.85, 3.44 and 7.20 for Nylon/EVOH/EVA, Nylon/EVA and MetPET/PE, respectively. The study demonstrated the importance of high barrier packaging materials in preserving PATP-treated carrot quality.
Agid:
399619