The effect of composition of modified atmosphere and type of packaging film on sensory quality and physico-chemical properties of coleslaw mix

• Autorzy: Radziejewska-Kubzdela E. , Bieganska-Marecik R.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

Brassica napus; cabbage; carbon dioxide; coleslaw mix; fresh salad; microperforation; modified atmosphere; oxygen; packaging film; packaging material; physicochemical property; sensory quality; storage temperature; vegetable salad

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2009
• Tom: 12
• Numer: 4
• Opis fizyczny: http://www.ejpau.media.pl/volume12/issue4/art-15.html

Twórcy

autor

Radziejewska-Kubzdela E.

• Institute of Plant Origin Food Technology, Poznan University of Life Sciences, 31 Wojska Polskiego, 60-624 Poznan, Poland

autor

Bieganska-Marecik R.

Bibliografia

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• 2. Chin H.W., Lindsay R.C., 1993. Volatile sulfur compounds formed in disrupted tissues of different cabbage cultivars. J Food Sci. 58(4), 835–841.
• 3. Cliffe-Byrnes V., O'Beirne D., 2005. The effect of cultivar and physiological age on quality and shelf-life of coleslaw mix packaged in modified atmospheres. J. Food Sci. Technol. 40, 165–172.
• 4. Conesa A., Artés-Hernández F., Geysen S., Nicolai B., Artés F., 2007. High oxygen combined with high carbon dioxide improves microbial and sensory quality of fresh-cut peppers. Postharv. Biol. Technol. 43, 230–237.
• 5. Czapski J., Radziejewska E., 2001. Metody przedłużania trwałości warzyw i owoców mało przetworzonych [Methods of extending shelf-life of minimally processed vegetables and fruit]. Przem. Spoż. 1, 16–19 [in Polish].
• 6. Fonseca S.C., Oliveira F.A.R., Brecht J.K., Chau K.V., 2005. Influence of low oxygen and high carbon dioxide on shredded Galega kale quality for development of modified atmosphere packages. Postharv. Biol. Technol. 35, 279–292.
• 7. Kader A.A., Ben-Yehoshua S., 2000. Effect of superatmospheric oxygen level on postharvest physiology and quality of fresh fruits and vegetables. Postharv. Biol. Technol. 20, 1–13.
• 8. PN-90/A 75101/02. Przetwory owocowe i warzywne. Przygotowanie próbek i metody badań fizykochemicznych. Oznaczanie ekstraktu ogólnego [Processed fruit and vegetables. Sample preparation and physico-chemical analytical methods. Determination of total solids] [in Polish].
• 9. PN-90/A 75101/06. Przetwory owocowe i warzywne. Przygotowanie próbek i metody badań fizykochemicznych. Oznaczanie kwasowości ogólnej [Processed fruit and vegetable products. Sample preparation and physico-chemical analytical methods. Determination of total acidity] [in Polish].