The effect of preliminary processing of shredded celeriac [Apium graveolens] using a sodium hypochlorite solution on the quality of this minimally processed product

• Autorzy: Radziejewska-Kubzdela E. , Czapski J. , Czaczyk K.
• Języki publikacji: EN

Abstrakty

EN

The study investigated the effect of soaking shredded celeriac in sodium hypochlorite solutions with the Cl- concentration of 100, 200, 300, 500 ppm on the quality of this stored minimally processed product. Microbiological quality of the product (total counts of mesophilic and psychrophilic bacteria; counts of moulds and yeasts; coliform bacteria counts; counts of Pseudomonas bacteria and the presence of anaerobic bacteria (Clostridium perfringens)) was assessed along with the colour in the CIE L* a* b* system and sensory attributes of the product. The product was evaluated after 1, 6 and 12 days of storage at temperature of 4°C. In the samples soaked in a solution containing 500 ppm Cl- mesophilic counts were approx. 2 logs CFU/g and coliform bacteria 2.3 logs CFU/g less those on the sample soaked in distilled water (control), after 12 days of product storage. However, in the samples soaked in sodium hypochlorite solutions with a higher Cl- concentration (300,400 and 500 ppm) was observed deterioration in sensory attributes.

Słowa kluczowe

EN

Apium graveolens; microbiological quality; minimally processed product; sodium hypochlorite solution; minimal processing; celeriac; quality

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2006
• Tom: 09
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/volume9/issue2/art-09.html

Twórcy

autor

Radziejewska-Kubzdela E.

• The August Cieszkowski Agricultural University of Poznan, 31 Wojska Polskiego, 60-624 Poznan, Poland

autor

Czapski J.

autor

Czaczyk K.

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