Physicochemical and enzimatic transformations of "eva" apples stored under modified atmosphere
نویسندگان
چکیده
منابع مشابه
The Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date
Background: Modified Atmosphere Packaging (MAP) is one of the most convenient packaging methods that could be useful in reducing the wastes and extending the crops’ shelf-life. This research aimed to assess the impact of MAP containing high concentrations of carbon dioxide on physicochemical, microbial, and sensorial properties of Iranian Mazafati date. Methods: Date samples were packed separa...
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This study evaluated the effect of vacuum and modified atmosphere (40% CO2+60% N2, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both muscul...
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Optimal packaging and storage conditions for fresh tilapia fillets were established by evaluating sensory and microbiological changes, as well as monitoring physicochemical properties. Nile tilapia (Oreochromis niloticus) farmed in recirculation aquaculture system was filleted, deskinned, and packaged in air and 50% CO2/50% N2 prior to chilling and superchilling storage at 1°C and -1°C. Sensory...
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The aim of the study was to develop a Quality Index Method (QIM) scheme for maatjes herring stored in air and under a modified atmosphere at 4°C and 10°C. The attributes included in this new scheme are: appearance of skin side and bone side, color of the blood, odor (rancidity and other), taste (rancidity and other), aftertaste and texture. The QIM scheme developed proved to be potentially usef...
متن کاملEffect of 1 and 100 kPa O2 atmospheric pretreatments of whole ‘Spartan’ apples on subsequent quality and shelf life of slices stored in modified atmosphere packages
Whole ‘Spartan’ apples were exposed to 1 kPa O2, air (21 kPa O2) and 100 kPa O2 at 1°C for 5, 12 and 19 days. Subsequent to the pretreatment, apples were cored, sliced and 40095 g of slices were sealed in 40-mm-thick low density polyethylene film bags having a moderate O2 transmission rate (OTR 2.28 fmol s m m Pa at 23°C) and held for up to 2 weeks at 1°C. Cut surface browning and flesh softeni...
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ژورنال
عنوان ژورنال: Ciência e Agrotecnologia
سال: 2014
ISSN: 1413-7054
DOI: 10.1590/s1413-70542014000400008