30B-4 |
Sensory evaluation of cut and whole fresh sweet corn (Zea Mays L. rugosa) during storage |
L. C. BADER1, C. A. Sims1, J. K. Brecht2, and S. A. Sargent2. (1) Food Science and Human Nutrition Department, University of Florida, 611 Lavers Circle Apt. #397, Delray Beach, FL 33444, (2) Horticultural Sciences Department, UF Consumer preference in the United States has experienced a recent shift from processed fruits and vegetables to fresh market or fresh-like products that are convenient. Sweet corn has the capability to be a convenient fresh product that is husked, washed, and cut from the cob. The purpose of this study is to investigate the storage stability of fresh, husked whole and cut sweet corn processed under different conditions. A trained sensory panel was used to monitor the quality changes of five different treatments of corn. The treatments were unblanched stored cut from the cob, blanched (9 min., 100°C) on the cob and stored cut off the cob, cut from the cob and then blanched (2.5 min., 100°C), blanched and stored on the cob, and unblanched stored on the cob. Microbial levels and other quality attributes were measured during storage. The intensity of yellow color and corn flavor decreased during storage, while the presence of browning and off-flavor increased. These two negative attributes, browning and off-flavor, were used as an indicator of spoilage and compared to microbial counts, where a count greater than 108 CFU/ml on the uncooked sample was deemed spoiled. The unblanched kernels and blanched kernels were the first to spoil after 12 days, followed by the cut sample that was blanched on the cob, which lasted 19 days. The blanched corn stored on the cob was acceptable through day 31 and the untreated corn stored on the cob was still acceptable until the end of the study (32 days). The results indicated that storing husked corn on the cob resulted in a longer shelf-life than storing kernels. However, storing blanched corn as kernels showed the potential of being a convenient minimally processed product with a shelf-life of approximately 2 weeks.
Session 30B, Fruit & Vegetable Products: Sensory, Product Development, Fresh-Cut, and Storage
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