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Microbiological, physico-chemical and organoleptic changes of shredded carrots stored under modified storage.

Author(s) : KAKIOMENOU K., TASSOU C., NYCHAS G. J.

Type of article: Article

Summary

The effect of initial head spaces of air, 4.9% CO2-2.1% O2-93% N2, and 5% CO2-95% N2 on the microbial flora of shredded carrots was studied at 4 and 10 deg C. The microbial flora of shredded carrots comprised Pseudomonas and yeasts, but mainly Lactic acid bacteria. The concentration of different organic acids increased in all samples stored under modified atmosphere packaging conditions. The spoilage of carrots stored under 5% CO2-95% N2 was delayed, as indicated by the changes in their texture, colour and odour.

Details

  • Original title: Microbiological, physico-chemical and organoleptic changes of shredded carrots stored under modified storage.
  • Record ID : 1997-3375
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 31 - n. 4
  • Publication date: 1996/08
  • Document available for consultation in the library of the IIR headquarters only.

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