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Effects of chlorine treatment and packaging on the quality and shelf-life of modified atmosphere (MA) packaged coleslaw mix.

Author(s) : CLIFFE-BYRNES V., O'BEIRNE D.

Type of article: Article

Summary

The effects of an anti-microbial washing treatment combined with MA packaging on the quality and storage life of dry coleslaw were determined. The anti-microbial treatment consisted of washing for 5 min in a chlorine solution (100 ppm available chlorine). The coleslaw mix was packaged within two micro-perforated OPP films, PA-160, and PA-210 and stored at 4 and 8 °C for nine days. Chlorine treatment had large beneficial effects on quality, particularly at 4 °C. It significantly reduced respiration rate, resulting in significantly lower CO2 and higher O2 concentrations at both 4 and 8 °C compared with water washed coleslaw. Washing with chlorine was found to significantly improve sensory scores, particularly at 4 °C with better acceptability of appearance, colour and aroma. Microbial loads were significantly reduced by the use of chlorine and these reductions were substantially greater at 4 °C. Chlorine had no effect on tissue pH. Overall, chlorine washing had significant effects on the quality and storage life of MA packaged dry coleslaw mix of the treatments studied, the most effective was chlorine washing combined with storage in PA-160 film at 4 °C.

Details

  • Original title: Effects of chlorine treatment and packaging on the quality and shelf-life of modified atmosphere (MA) packaged coleslaw mix.
  • Record ID : 2006-0847
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 16 - n. 8
  • Publication date: 2005/10

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