QUALITY CHANGES IN DICED ONIONS STORED IN FILM PACKAGES

被引：29

作者：

HOWARD, LR

YOO, KS

PIKE, LM

MILLER, GH

机构：

[1] The Dept. of Horticultural Sciences, Texas A&M Univ, College Station, Texas

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 01期

关键词：

ONIONS; DICED; MINIMAL PROCESSED; PACKAGING; MODIFIED ATMOSPHERE;

D O I：

10.1111/j.1365-2621.1994.tb06909.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of a potassium permangenate gas absorbent and storage at 2 degrees C on quality changes in modified atmosphere packaged diced onions was studied. A 3 mil packaging film resulted in equilibrated O-2 Of 2.65% and CO2 level of 3.65%. Gas absorbent resulted in reduced ethylene, carbon dioxide and sulfur volatiles. Maximum shear force values and total phenolics increased during storage, but were not affected by gas absorbent. Glucose and fructose concentrations declined within one day after processing, which coincided with an increase in sucrose. Sugar concentrations remained stable thereafter, and were not affected by gas absorbent. Microbe colony forming units (CFU) increased during storage to 5.8 in controls and 7.1 (log CFU/g) in absorbent treated samples after 10 days at 2 degrees C.

引用

页码：110 / &

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