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Shelf life extension of fresh asparagus using modified atmosphere packaging and vacuum skin packaging in microwavable tray systems
Packaging Technology and Science ( IF 2.8 ) Pub Date : 2020-06-10 , DOI: 10.1002/pts.2511 Patnarin Benyathiar 1 , Bruce Harte 1 , Janice Harte 2
Packaging Technology and Science ( IF 2.8 ) Pub Date : 2020-06-10 , DOI: 10.1002/pts.2511 Patnarin Benyathiar 1 , Bruce Harte 1 , Janice Harte 2
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Asparagus (Asparagus officinalis L.) is one of the most popular vegetables because it contains a wealth of fiber and several essential nutrients. It is a very perishable commodity due to its very high respiration rate. To maintain product quality and to satisfy consumer demand as a convenient food, modified atmosphere packaging (MAP), vacuum skin packaging (VSP), and microwaveable containers were used to extend the shelf life of fresh‐cut asparagus as a ready‐to‐eat food product. The objective of this study was to determine the shelf life of fresh‐cut asparagus packed in MAP and VSP microwaveable tray systems at commercial storage conditions, 4°C, 80% RH. Weight loss, moisture content, O2/CO2 concentration in the package headspace, product pH, microbial growth, and sensory evaluation were used to determine the product quality and shelf life. Moreover, the preference of product appearance and the quality of the cooked asparagus in both microwaveable tray systems at different cooking times and microwave power levels was also sensorially evaluated. During storage for 21 days, there was no significant difference (p > 0.05) in weight loss, moisture content, and pH. Sanitation and packaging techniques also helped to retard the microbial growth. Both techniques, combined with refrigeration, help to maintain the freshness and product shelf life up to 21 days for MAP and 18 days for VSP. On the basis of hedonic scale results, consumers preferred the appearance of both packaging types. Both microwavable tray systems, thus, can help to prolong the shelf life of fresh‐cut asparagus and can be eaten directly from the package.
中文翻译：
在微波托盘系统中使用改良的气氛包装和真空蒙皮包装可延长新鲜芦笋的保质期
芦笋（Asparagus officinalis L.）是最受欢迎的蔬菜之一，因为它含有丰富的纤维和多种必需营养素。由于呼吸速率极高，它是一种极易腐烂的商品。为了保持产品质量并满足消费者的方便食品需求，使用了气调包装（MAP），真空皮肤包装（VSP）和可微波包装的容器来延长鲜切芦笋的即食即食寿命。食品。这项研究的目的是确定包装在MAP和VSP微波托盘系统中的鲜切芦笋在4°C，80％RH的商业储存条件下的货架期。失重，水分，O 2 / CO 2包装顶部空间的浓度，产品的pH值，微生物的生长以及感官评估均用于确定产品的质量和保质期。此外，还通过感官评估了在不同烹饪时间和微波功率水平下两个微波托盘系统中产品外观的偏好和熟芦笋的质量。在存储21天期间，无显着差异（p> 0.05）的重量损失，水分含量和pH值。卫生和包装技术还有助于阻止微生物的生长。两种技术结合制冷，可将MAP的新鲜度和产品保质期维持在21天，将VSP保持在18天。根据享乐尺度的结果，消费者更喜欢两种包装类型的外观。因此，两种微波托盘系统都可以帮助延长鲜切芦笋的保质期，并且可以直接从包装中食用。
更新日期：2020-06-10
中文翻译：
在微波托盘系统中使用改良的气氛包装和真空蒙皮包装可延长新鲜芦笋的保质期
芦笋（Asparagus officinalis L.）是最受欢迎的蔬菜之一，因为它含有丰富的纤维和多种必需营养素。由于呼吸速率极高，它是一种极易腐烂的商品。为了保持产品质量并满足消费者的方便食品需求，使用了气调包装（MAP），真空皮肤包装（VSP）和可微波包装的容器来延长鲜切芦笋的即食即食寿命。食品。这项研究的目的是确定包装在MAP和VSP微波托盘系统中的鲜切芦笋在4°C，80％RH的商业储存条件下的货架期。失重，水分，O 2 / CO 2包装顶部空间的浓度，产品的pH值，微生物的生长以及感官评估均用于确定产品的质量和保质期。此外，还通过感官评估了在不同烹饪时间和微波功率水平下两个微波托盘系统中产品外观的偏好和熟芦笋的质量。在存储21天期间，无显着差异（p> 0.05）的重量损失，水分含量和pH值。卫生和包装技术还有助于阻止微生物的生长。两种技术结合制冷，可将MAP的新鲜度和产品保质期维持在21天，将VSP保持在18天。根据享乐尺度的结果，消费者更喜欢两种包装类型的外观。因此，两种微波托盘系统都可以帮助延长鲜切芦笋的保质期，并且可以直接从包装中食用。
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