The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbi...The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃;no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures. Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures. It was also found that citric acid 1% can be used for minimally processed cabbage. Soaking with citric acid helped retain the color and increased the overall acceptance and organoleptic quality of fresh cut cabbage;it reduced browning of the cut surface and protected against formation of black specks. Citric acid treatment combined with low temperature storage (0℃) prolonged the shelf life of minimally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0℃. Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0℃.展开更多
Crisp Nile tilapia(Oreochromis niloticus)is a kind of valuable fish product with high muscle firmness and crispiness texture.However,with the change of physicochemical in crisp Nile tilapia,the frozen storage paramete...Crisp Nile tilapia(Oreochromis niloticus)is a kind of valuable fish product with high muscle firmness and crispiness texture.However,with the change of physicochemical in crisp Nile tilapia,the frozen storage parameters and quality would be different comparing to normal Nile tilapia.Thus,the aim of this study was to analyze the changes in texture,chemical quality indices and volatile compounds of Nile tilapia fillets during frozen storage.The remaining storage time of the crisp Nile tilapia fillets could be estimated within 120 days.During frozen storage,fillets resulted in softer started at 90-day,and 36.75%,45.74%,48.81%and 20.37%reduction of hardness,springiness,gumminess and chewiness were observed at 120-day.Thiobarbituric acid reactive substances(TBARS)for frozen samples showed similar with fresh fillets within 60 days,while the TBARS was 1.97 folds higher than fresh one at 120-day.Low-field nuclear magnetic resonance(LF-NMR)indicated that the water loss of Nile tilapia fillets was significant changed at 120-day,which reduced more than 12.5%water out of weight.The volatile compound analysis showed that more free fatty acid will be detected at 120-day comparing to the fresh fillets.The combined results demonstrated that the crisp Nile tilapia fillets had the best quality before 60 days frozen storage then loss of some quality properties in longer freezing.Thus,these results identified the ideal storage strategy for the preservation of crisp Nile tilapia without affecting sensory appeal and commercial value.展开更多
The effects of different modified atmospheres (air: atm1;100% CO2: atm2;100% N2: atm3;50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. ...The effects of different modified atmospheres (air: atm1;100% CO2: atm2;100% N2: atm3;50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100% CO2 product yielded the best textural and sensorial characteristics followed by 50%CO2/50% N2 and 100% N2 when compared to conventional packed pizza at 7℃ ± 1℃. Carbon dioxide caused microbial inhibition as well. The shelf life of ready-to-serve pizza significantly increased upto 45 days (a 300% increase) for the samples packaged under 100% CO2 (atm2), 50% CO2/50% N2 (atm4) and 100% N2 (atm3), compared to conventional air pack (15 days).展开更多
文摘The aim of this study was to investigate the effect of storage conditions on the sensory quality, colour and texture of fresh-cut cabbage during the addition of ascorbic acid, citric acid and calcium chloride. Ascorbic acid maintained the overall quality for 14 days at 0℃ and 7 days at 5℃;no difference, however, was observed regarding browning of cut surface compared to the control sample at both storage temperatures. Calcium chloride maintained the overall quality and cut surface browning for 14 days at both storage temperatures. It was also found that citric acid 1% can be used for minimally processed cabbage. Soaking with citric acid helped retain the color and increased the overall acceptance and organoleptic quality of fresh cut cabbage;it reduced browning of the cut surface and protected against formation of black specks. Citric acid treatment combined with low temperature storage (0℃) prolonged the shelf life of minimally processed cabbage for 22 days, time sufficient for acceptable marketing of the product. The lightness of minimally processed cabbage decreased linearly from 70.94 ± 6 to 63.8 ± 8.5 - 61.3 ± 8 units for the chemical treatments during 22 days of storage at 0℃. Hue angle values during storage time were also significantly influenced by chemical treatments mainly at 0℃.
基金Key Research and Development Program of Guangzhou City(202103000067)Public science brand and standards establishment for Huadu Fishery Industrial Park(21302156)+1 种基金National Natural Science Foundation of China(42106130)Guangdong Basic and Applied Basic Research Foundation(2020A1515110237).
文摘Crisp Nile tilapia(Oreochromis niloticus)is a kind of valuable fish product with high muscle firmness and crispiness texture.However,with the change of physicochemical in crisp Nile tilapia,the frozen storage parameters and quality would be different comparing to normal Nile tilapia.Thus,the aim of this study was to analyze the changes in texture,chemical quality indices and volatile compounds of Nile tilapia fillets during frozen storage.The remaining storage time of the crisp Nile tilapia fillets could be estimated within 120 days.During frozen storage,fillets resulted in softer started at 90-day,and 36.75%,45.74%,48.81%and 20.37%reduction of hardness,springiness,gumminess and chewiness were observed at 120-day.Thiobarbituric acid reactive substances(TBARS)for frozen samples showed similar with fresh fillets within 60 days,while the TBARS was 1.97 folds higher than fresh one at 120-day.Low-field nuclear magnetic resonance(LF-NMR)indicated that the water loss of Nile tilapia fillets was significant changed at 120-day,which reduced more than 12.5%water out of weight.The volatile compound analysis showed that more free fatty acid will be detected at 120-day comparing to the fresh fillets.The combined results demonstrated that the crisp Nile tilapia fillets had the best quality before 60 days frozen storage then loss of some quality properties in longer freezing.Thus,these results identified the ideal storage strategy for the preservation of crisp Nile tilapia without affecting sensory appeal and commercial value.
文摘The effects of different modified atmospheres (air: atm1;100% CO2: atm2;100% N2: atm3;50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100% CO2 product yielded the best textural and sensorial characteristics followed by 50%CO2/50% N2 and 100% N2 when compared to conventional packed pizza at 7℃ ± 1℃. Carbon dioxide caused microbial inhibition as well. The shelf life of ready-to-serve pizza significantly increased upto 45 days (a 300% increase) for the samples packaged under 100% CO2 (atm2), 50% CO2/50% N2 (atm4) and 100% N2 (atm3), compared to conventional air pack (15 days).
