Share

Effect of temperature and different atmospheres on the sensory characteristics of minimally processed broccoli.

Efeito da temperatura e de diferentes atmosferas nas caracteristicas sensoriais do brócolis minimamente processado.

Author(s) : SEABRA G. F. S., DELIZA R., CENCI S. A., et al.

Type of article: Article

Summary

Samples of broccoli stored in air, controlled atmosphere (3% O2 and 9% CO2) and modified atmosphere (packed in BOPP/LDPE bags) at two temperatures (1 and 5 °C), were evaluated. A sensory analysis was carried out after 5, 10 and 15 days of storage. Broccoli kept in a controlled atmosphere was, in general, considered better than the other two storage conditions. Between the two temperatures, 1 °C was indicated as the best to store minimally processed broccoli.

Details

  • Original title: Efeito da temperatura e de diferentes atmosferas nas caracteristicas sensoriais do brócolis minimamente processado.
  • Record ID : 2003-1396
  • Languages: Portuguese
  • Source: Braz. J. Food Technol. - vol. 4
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing