73G-36 |
Acceptability of lettuce treated with an antibacterial solution |
K. H. MCWATTERS1, I. B. Hashim2, S. L. Walker1, M. P. Doyle1, A. P. Rimal3, and C. -. M. Lin1. (1) Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223, (2) Department of Food Science and Nutrition, United Arab Emirates University, P.O. Box 17555, Al Ain, United Arab Emirates, (3) Southwest Missouri State University, 206 Karls Building, 901 S. National Ave., Springfield, MO 65804 Whole iceberg lettuce heads were treated with 1.5% lactic acid plus 2.0% hydrogen peroxide solution at 2oC for 5 min to inactivate foodborne pathogens; however, effects of the treatment on sensory quality were unknown. Treated heads were either rinsed by immersing in running tap water for 5 min or neutralized with 2.5% sodium bicarbonate solution at 22oC for 5 min followed by rinsing (immersion in running tap water) for 10 min. Lettuce was drained for 30 min and stored in sealed plastic containers at 5oC for 0, 6, and 10 days. The objective was to evaluate the effect of the pathogen inactivation treatment on the sensory quality and acceptability of iceberg lettuce and to obtain information about lettuce purchasing, handling, and storing practices and willingness-to-buy attitudes of consumers (n=80). Treatment of lettuce with the antibacterial solution resulted in marginally acceptable lettuce at day 0 (hedonic ratings for all sensory attributes ranged from 4.6 to 5.3="dislike slightly" to "neither like nor dislike"). The neutralization step resulted in acceptable lettuce which retained sensory and visual quality at day 0 (ratings ranged from 6.3 to 7.2="like slightly" to like "moderately") but was unacceptable after 6 days (ratings of 2.7 to 4.6="dislike very much" to "dislike slightly" and 10 days (ratings of 2.0 to 3.6="dislike very much" to "dislike moderately") of refrigerated storage. Consumers indicated they would be willing to purchase an antibacterial solution to treat lettuce at home as well as lettuce pretreated at the packinghouse/processing plant. Those who were willing to buy pretreated lettuce would be willing to pay at least 3-5 cents more per head. Treating whole heads of lettuce with antibacterial and neutralizing solutions provided product with improved safety as well as acceptable sensory quality if used in less than 6 days.
Session 73G, Sensory Evaluation
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