期刊
FOOD PACKAGING AND SHELF LIFE
卷 2, 期 3, 页码 17-29出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.fpsl.2014.05.001
关键词
Mushrooms; Modified atmosphere packaging; Optical sensors; Oxygen Carbon dioxide; Food quality
资金
- National Development Plan, through the Food Institutional Research Measure
Mushrooms are highly perishable products, typically possessing a shelf-life of up to 8 days at 4 degrees C. To maintain mushroom quality during storage low O-2- (1-5%) and elevated CO2-levels (<12%) are recommended. However, this is not an easy task as mushrooms respire, thereby consuming O-2 and releasing CO2. Headspace gas composition was measured daily non-invasively using optically based O-2 and CO2 sensors inserted in each pack and correlated to microbiological and physicochemical characteristics. Equilibrium levels of O-2 = 11.58% and CO2 = 10.7% were achieved after 18.5 and 41.5 h, respectively. The microbiological results showed Pseudomonas spp. as the main spoilage microorganism. The polyphenol oxidase (PPO) activity decreased (P < 0.05) throughout storage. Mushroom degradation was caused by microbiological and enzymatic activity, and these parameters correlated well with changes in colour, pH, weight loss and sensory analysis. This study confirmed that optically based sensor systems can be used to rapidly monitor non-destructively headspace gases of packed mushrooms continuously. (C) 2014 Elsevier Ltd. All rights reserved.
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