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Full-Text Articles in Food Science
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 …
Effects Of Peeling Methods On The Quality Of Ready-To-Use Carrot Slices, Catherine Barry-Ryan, David O'Beirne
Effects Of Peeling Methods On The Quality Of Ready-To-Use Carrot Slices, Catherine Barry-Ryan, David O'Beirne
Articles
The effects of methods used for peeling and physiological age (over-wintering) on the quality and storage life of carrot disks packaged in modified atmosphere were examined. Commercial mechanical abrasion peeling using fine or coarse carborundum plates, was compared with carrots peeled by hand, before slicing into disks. Slices which had been peeled by abrasion had higher respiration rates, greater microbial contamination and growth rates, higher pH values, higher rates of weight loss and shorter microbiological shelf-lives than those which had been hand peeled. These results reflected the higher quality of the manually peeled carrots. Micrographs of the peeled surfaces confirmed …