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Full-Text Articles in Life Sciences
Efficacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, J. Barat
Efficacy Of Steamer Jet-Injection As Alternative To Chlorine In Fresh-Cut Lettuce, Ana Belen Martin-Diana, Daniel Rico, Catherine Barry-Ryan, Jesus Maria Frias, Gary Henehan, J. Barat
Articles
Short-time steam processing was used as an alternative to chlorine (100 mg L−1) in sanitising fresh-cut lettuce. Quality (pH, water content, colour, potential browning, browning-related enzymes and texture), safety (mesophilic counts) and antioxidant markers (ascorbic and carotenoids) were monitored in lettuce stored for 10 days at 4 °C. The steam treatment produced a shocking effect on lettuce metabolism, showing a significant (p < 0.05) reduction in respiration (from day 3 to 7) and a partial inactivation of browning-related enzymes. Both effects were reflected in a significant reduction of browning. From a safety point of view, steam treatment kept the mesophilic load as low as chlorine treatment, and significantly lowers than the water control. However, antioxidant content, especially ascorbic acid but also carotenoids in a lower degree, showed a reduction compared with chlorine-treated samples. Despite the lower visual browning in steam-treated samples, the sensory panel scored similar values of acceptability and fresh appearance for both samples similarity.
Effect Of Calcium Lactate And Heat-Shock On Texture In Fresh-Cut Lettuce During Storage, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Gary Henehan, Jemina Mulcahy, J. Barat, Catherine Barry-Ryan
Effect Of Calcium Lactate And Heat-Shock On Texture In Fresh-Cut Lettuce During Storage, Ana Belen Martin-Diana, Daniel Rico, Jesus Maria Frias, Gary Henehan, Jemina Mulcahy, J. Barat, Catherine Barry-Ryan
Articles
Textural and microstructural changes in fresh-cut lettuce were analysed over 12 days storage. The vegetable was treated with 120 ppm chlorine and with 15 g/L calcium lactate at room temperature (18–20 °C) and at 50 °C (heat-shock). Texturometer analysis showed that samples washed with calcium lactate had significantly (p > 0.05) higher crispness values than samples washed with chlorine. However the use of 50 °C treatment (heat-shock) gave better textural properties at the end of storage and significantly retarded the softening process, being in agreement with the sensorial results. Cryo-SEM micrographs showed a loss of turgor (shrinkage) of the tissue cells …