73D-13 |
Quality and shelf-life of fresh-cut collard slices (Brassica oleraceae var. acephala) affected by modified atmosphere packages |
C. I. G. L. SARANTÓPOULOS1, L. M. Oliveira1, C. S. Teles2, J. M. M. Sigrist3, and R. Puschmann2. (1) Packaging Technology Center, Food Technology Institute, Av. Brasil, 2880, Campinas- SP, 13073-001, Brazil, (2) Departamento de Biologia Vegetal, Universidade Federal de Viçosa, Campus da UFV, Viçosa-MG, 36571-000, Brazil, (3) Center of Fruit and Vegetable, Food Technology Institute, Brazil Collard slices are largely used in Brazilian cuisine. The preparation requires a lot of work and the product has short shelf-life. The minimal processing leads to stress response reactions to injury increasing respiration rate and physiological aging. Modified atmosphere packages may control the stability and quality of fresh-cut produce, regulating the gas composition around the product. Our objective was to determine the effects of different slicing methods and passive modified atmosphere packages on quality and shelf life of collard slices. Collard leaves were cut into slices either manually or by machine. The product was then packed in 100g portion in 0.025mm linear low density polyethylene (LLDPE) bags, 0.012mm polyvinyl chlorine (PVC) overwrap film around polystyrene trays and multilayer polyolephynic film, PD-941. The packed products were evaluated during storage at 5ºC concerning to headspace gas composition, respiration rate, sensory attributes, pH, vitamin C and total soluble solids. The gas permeability of each package was determined and they generated a passive modified atmosphere. The transverse section of the vegetable tissue resulting from both sliced methods was examined by scanning electron microscopy and revealed that manual cut caused more injury and led to higher respiration rate. The effect of slicing operation on quality was higher than of the packaging material. Visual quality and odor were the most critical quality parameters. The visual quality deterioration was associated with water soaked problem. For all packages shelf-life of collard sliced manually was around 12 days at 5ºC and 7 days when sliced by machine. The slicing method for ready-to-use collard has strong effect on quality and shelf-life.
Session 73D, Food Packaging
|