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Effet de l'emballage sous vide sur les qualités physiques des pommes de terre de 4e gamme.

Effects of vacuum packaging on the physical quality of minimally processed potatoes.

Auteurs : ROCHA A. M. C. N., COULON E. C., MORAIS A. M. M. B.

Type d'article : Article

Résumé

In recent years, consumers have become more health conscious in their food choices but they also have less time to prepare healthy meals. As a result, minimally processed (MP) products have become an important sector of the food industry because of their 'fresh-like' qualities, convenience and speed of meal preparation. In the study, the physical qualities of MP potatoes ('Désirée' variety) stored for 7 days in vacuum packaging were evaluated. The shelf life of MP potatoes was effectively extended to nearly 1 week under refrigerated storage by using vacuum packaging systems. The main quality parameters were constant during storage.

Détails

  • Titre original : Effects of vacuum packaging on the physical quality of minimally processed potatoes.
  • Identifiant de la fiche : 2005-0269
  • Langues : Anglais
  • Source : Food Serv. Technol. - vol. 3 - n. 2
  • Date d'édition : 2003

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