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Effect of combined treatment of high-pressure and packaging under carbon dioxide atmosphere on sensory quality of grilled red bell pepper during refrigerated storage

AutorPlaza, Lucía ; Sánchez-Moreno, Concepción ; Ancos, Begoña de ; Cano, M. Pilar
Fecha de publicación2010
CitaciónIFT 10 (2010)
ResumenMinimal processing may cause an increase in respiration, biochemical changes and microbial spoilage, and in consequence detrimental effects on the sensory quality (off- flavors develop, color modification, etc.) of plant foods. High-pressure processing (HPP) in combination with other hurdles such as modified atmosphere packaging could be a good option to assure microbial safety and inactivate enzymes, and in consequence to preserve sensory quality and enhance shelf-life of ready-to-eat vegetables. The aim of this work was to study the impact of HPP combined with different packaging systems (95% CO2 and vacuum) on sensory quality of grilled pre-cut red bell pepper during refrigerated storage. Raw red bell peppers were minimally processed (washed, drained and cut into strips). Grilled samples were obtained grilling peppers at 180 ºC for 45 min. Then, grilled samples were packaged under carbon dioxide atmosphere (95% CO2) or vacuum and were treated at 400 MPa and 45 ºC for 3 min. Treated samples were stored at 4 ºC for up to 60 days. Sensory quality (colour, texture, flavour and general acceptability) of treated grilled red bell peppers was evaluated by panellists selected on their ability to perceive differences between test products and to describe these perceptions. Sensory analysis showed that HP treatment combined with packaging under CO2 atmosphere or vacuum did not result in significant changes on the sensory quality (color, texture, flavor and general acceptability) of grilled red bell peppers during 60 days of refrigerated storage at 4 ºC. In addition, panelists gave high scores to these kinds of products, indicating that they would buy any of them.
DescripciónTrabajo presentado al IFT 10 Annual Meeting & Food Expo Preview celebrado en Chicago (US) del 17 al 20 de julio de 2010.
Versión del editorhttp://www.ift.org/food-technology/newsletters/special-edition-newsletter/2010/july/10preshow.aspx
Aparece en las colecciones: (IF) Comunicaciones congresos
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