96-6 |
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R. S. CHAMUL1, J. Stojanovic2, and P. Jambazian1. (1) School of Kinesiology and Nutritional Science, California State Univ., Los Angeles, 5151 State University Dr., 236 Physical Education Bldg., Los Angeles, CA 90032-4226, (2) Dept. of Food Science, Nutrition and Health Promotion, Mississippi State Univ., 110 Herzer Bldg., Mailstop 9805, Mississippi State, MS 39762-9805 Minimally processed vegetables deteriorate very quickly after processing. Fresh, thoroughly washed vegetables are not bacteria free, and neither are ready-to-eat salad vegetables even if properly disinfected. The objective of this project was to evaluate quality changes of fresh-cut vegetables as affected by sanitizer, cutting method and storage container over time. Fresh mushrooms, white onions, Iceberg lettuce, and radishes were purchased in a commercial produce operation. Vegetables were dipped in either tap water or a solution of peroxyacetic acid for 3 minutes, sliced using a knife or a CL 50D food processor. Sliced vegetables were packed in either Ziploc® bags or Rubbermaid® plastic containers and stored at 1+1° C for up to four days. Aerobic Plate Counts and Fecal Coliform Counts were performed. Results were expressed as log CFU/g. Hunter L*, a*, and b* values were measured. Hue and Saturation Index were calculated. A 2x2x2x2 factorial design with three replications was considered. SAS was used to run proc GLM at P=0.05. PDIFF was used to establish probability values among factors and factor combinations that were significant. Significant differences were found between water and peroxyacetic acid for all vegetables. Overall reductions were in the range of 0.3 to 1.35 log CFU/g. Cutting method had an effect on mushrooms in onions. Significant differences in aerobic plate count were observed in lettuce stored in Ziploc® bags. Radishes, mushrooms, and onions did not show any significant differences. Factor interactions were observed to influence aerobic plate count. Shelf-life of minimally processed produce depends on good manufacturing practices and sanitation of utensils and equipment used during cutting and storage. Using a food processor or manual cutting does not affect the quality of the fresh cut vegetables when stored at 1° C for up to four days.
Session 96, Fruit & Vegetable Products: General II
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |