Naslov
Modelling the shelf-life of minimally-processed fresh-cut apples packaged in a modified atmosphere using food quality parameters
(Fresh-cut apples packaged in a modified atmosphere using food quality parameters)

Autori
Putnik, Predrag ; Bursać Kovačević, Danijela ; Herceg, Korina ; Roohinejad, Shahin ; Greiner, Ralf ; Bekhit, Alaa El-Din, A. ; Levaj, Branka

Izvornik
Food control (0956-7135) 81 (2017); 55-64

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Minimally-processed Fresh-cut Apple Modified atmosphere packaging Mathematical model Anti-browning Shelf-life

Sažetak
The objective of the present study was to determine the shelf-life of minimally-processed fresh-cut apples treated with anti-browning agents under modified atmosphere packaging. Shelf-life is calculated by application of mathematical models with product quality attributes such as: pH ; soluble solids content (SSC) ; CIELab color parameters ; sensory evaluation ; and microbial spoilage (Salmonella spp., Staphylococcus aureus, Sulfite-Reducing Clostridium, Enterobacteriacae, Escherichia coli, Aerobic mesophilic bacteria (AMB), yeast, mold, Listeria monocytogenes). Golden Delicious and Cripps Pink apple cultivars were individually treated with one of several anti-browning treatments and packaged in a modified atmosphere (N2 = 90.5% ; CO2 = 2.5% ; O2 = 7%), and stored at 4 °C. The treatments were ; 1) non-treated (control) ; 2) dipping in a mixture of ascorbic and citric acids for 3 min with and without ultrasound (40 kHz, 3 min) treatment ; and 3) Ca-ascorbate with/without ultrasound (40 kHz, 3 min) treatment. Results revealed that Cripps Pink was the most suitable variety for minimally-processed fresh-cut product. All the investigated treatments were equally effective in improving the quality of the product compared to the control. Shelf-life predictive models were developed based on the following quality attributes: apple cultivar, anti-browning treatment, color parameters, sensory evaluation, pH, and SSC. Maximum growth rates for Enterobacteriacae and Aerobic mesophilic bacteria were 0.25 ± 0.02 log CFU/g/day and 0.46 ± 0.02 log CFU/g/day, respectively. In order to optimize fresh-cut production, these models can be useful tool for predicting the longest shelf-life time with monitoring microbial activity during production. All models are freely available on-line (“Anti-browning Apple Calculator – C.A.P.P.A.B.L.E.©” ; apple.pbf.hr or 31.147.204.87).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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