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Quality Of Shredded Carrots As Affected By Packaging Film And Storage Temperature, Catherine Barry-Ryan, David O'Beirne
Quality Of Shredded Carrots As Affected By Packaging Film And Storage Temperature, Catherine Barry-Ryan, David O'Beirne
Articles
Different packaging films and storage temperatures were used to establish a range of equilibrium modified atmospheres for storage of shredded carrots. Quality and storage-life of the packaged shredded carrots were determined using sensory evaluation, microbial counts, and a range of physical tests. Minimal processing steps such as peeling and shredding caused physical damage, physiological stress, and enhanced microbial growth, leading to a reduced shelf life when compared to the whole vegetable. A P-plus microporous film (CO2 permeability of 29103mL.m 2.d 1.atm 1) was the most suitable for the storage of shredded carrots. Findings indicated that deterioration in these products was …
Quality And Shelf-Life Of Fresh Cut Crrot Slices As Affected By Slicing Method, Catherine Barry-Ryan, David O'Beirne Prof
Quality And Shelf-Life Of Fresh Cut Crrot Slices As Affected By Slicing Method, Catherine Barry-Ryan, David O'Beirne Prof
Articles
The effects of slicing method on the quality and storage-life of modified atmo¬sphere packaged carrot slices were determined using microscopy, sensory evalu¬ation, microbial counts and a range of physical and chemical tests. Slicing caused physical damage, physiological stress and enhanced microbial growth. The se¬verity of these effects were in the order of blunt machine blade > sharp machine blade > razor blade. These findings provide insights into the magnitude and ba¬sis of slicing effects and also confirm the importance of gentle processing and the use of a sharp blade.