کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8890860 1628505 2018 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato
ترجمه فارسی عنوان
تاثیر بستهبندی سوما و اسانس رزماری بر کیفیت نگهداری سیب زمینی
کلمات کلیدی
رقم سیب زمینی، محیط زیست، اسانس رزماری، کیفیت،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Selection of suitable raw materials and technologies are essential for the fresh-cut segment, since they represent key factors to be competitive in the modern markets. This study aimed at assessing the suitability of six early potato cultivars, grown in an experimental field, for minimal processing. In particular, the sous vide packaging method, in association with rosemary essential oil (REO), was evaluated as a strategy for the quality preservation of sliced potatoes. Physical, mechanical, chemical, microbiological and sensory characteristics were monitored in order to estimate qualitative changes of the product over refrigerated storage. Results demonstrated that the synergic use of REO and sous vide packaging had a positive effect on texture, and limited the growth of mesophilic bacteria and Enterobacteriaceae over the storage period; it also ensured a certain retention of ascorbic acid, total polyphenol content, and antioxidant activity. Hence, the proposed technological strategy could represent a valid solution for the preservation of sliced potatoes, contributing to limit, for the most suitable cultivars identified as Fontane and Marabel, the quality decrease until 11 days of cold storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 94, August 2018, Pages 111-118
نویسندگان
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