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1

The estimation of some constituents contents in minimally processed vegetable salads purchased in the retail network

100%
Wojcik-Stopczynska B., Grzeszczuk M., Jakubowska B.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2004
|
tom 03
|
nr 1
Fourteen kinds of “ready to eat” minimally processed vegetable salads (7 days of use-fulness) manufactured by two companies were the material of this investigation. The content of dry matter, total protein, total sugars, crude fibre, total ash, ascorbic acid, nitrates and nitrites were examined. Significant differences between average content of the investigated constituents in dependence on kind of salads were stated. Ascorbic acid content was in range 2.04-30.30 mg-100 g-1 and most of salads (portion of 100 g) might provide 20-40% of the recommended daily dose of ascorbic acid. The quantity of nitrates oscillated between 184.9-768.6 mg NaNO3 -kg-1 and could be qualified as low to middlehigh. Nitrites were absent in most of tested salads and in the others their quantity was low (0.20-0.83 mgNaN02-kg-1).
2
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Effect of minimal processing on changes in the texture of vacuum-packaged apple slices

86%
Bieganska-Marecik R., Czapski J.
Polish Journal of Food and Nutrition Sciences
|
2007
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tom 57
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nr 2
161-166
The aim of the study was to determine changes in the texture and tissue microstructure of apples under the influence of minimal processing, consisting in dipping, blanching and vacuum impregnation with a solution containing ascorbic acid, 4-hexylresorcinol, calcium chloride and sucrose. Among the 10 tested apple varieties the best flesh hardness was found for var. Gala and Idared; these cultivars also exhibited the best texture after the application of vacuum impregnation. The biggest changes both in the texture and tissue microstructure of apples were caused by blanching, while the smallest ones by dipping. The process of vacuum impregnation ensured a greater uniformity in the flesh microstructure of apple slices, whereas the values of firmness for these slices decreased during product’s storage.
3

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

86%
Radziejewska-Kubzdela E., Czapski J., Czaczyk K.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
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2006
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tom 09
|
nr 2
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.
4

A comparison of processability of selected varieties of celeriac for the production of minimally processed shredded celeriac

86%
Radziejewska-Kubzdela E., Czapski J.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2004
|
tom 07
|
nr 2
The comparison of some properties of 4 celeriac varieties and evaluation of quality of minimally processed product obtained from them were studied in this work. Among the investigated varieties the flesh of cv. Mentor exhibited the slowest browning rate. The value of color brightness L* for the flesh of that variety was the highest. Air-packed celeriac flakes obtained from cultivars Mentor, Luna F1 and Makar after 6 days of storage at the temperature of 4°C exhibited typical sensory attributes. After 12 days of storage of minimally processed products a deterioration of color, smell and taste was observed. The color of flakes obtained from root celery variety Mentor during storage was evaluated considerably higher than that of flakes obtained from the other varieties.
5
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The effect of short-term storage and the hot water treatment of fresh-cut pepper fruit cv. ‛Blondy F1’ and ‛Yecla F1’ on the content of bioactive compounds and antioxidant properties

72%
Szwejda-Grzybowska J. I., Kosson R., Grzegorzewska M.
Journal of Horticultural Research
|
2016
|
tom 24
|
nr 2
6

The effect of modified atmosphere packaging on the quality of minimally processed apples

72%
Bieganska-Marecik R., Czapski J., Czaczyk K.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2004
|
tom 07
|
nr 2
The study compares different conditions of packaging apple slices subjected to vacuum impregnation with ascorbic acid, 4-hexylresorcinol, calcium chloride and sucrose. Packaging in modified atmosphere (MA) containing: 2, 4, 6, 8 and 10% CO2, 2% O2 (nitrogen to 100%), packaging in nitrogen atmosphere with 2% O2, vacuum packaging and air packaging were applied. Vacuum packaging of apple slices subjected to processing made it possible to obtain the product with best sensory quality among all the tested packaging methods. The most effective method in terms of microflora growth inhibition on apple slices turned out to be modified atmosphere containing 4% CO2 and nitrogen atmosphere packaging. In case of vacuum packaging and air packaging counts of some groups of microorganisms during the storage of apple slices increased slightly, which however did not have a decisive effect on the microbiological quality of the product.
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