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Title:Regulation of metabolic changes in shredded cabbage by modified atmosphere packaging
Authors:ID Plestenjak, Andrej (Author)
ID Požrl, Tomaž (Author)
ID Hribar, Janez (Author)
ID Unuk, Tatjana (Author)
ID Vidrih, Rajko (Author)
Files:.pdf Food_Technology_and_Biotechnology_2008_Plestenjak_et_al._Regulation_of_Metabolic_Changes_in_Shredded_Cabbage_by_Modified_Atmosphere_Pack.pdf (156,50 KB)
MD5: 708023FCBA1E2922816238A2D4909C40
PID: 20.500.12556/dkum/a96510c6-c4bf-4238-b8df-d022ab6650e6
URL http://www.ftb.com.hr/index.php/archives/67-volume-46-issue-no-4/253
Work type:Scientific work
Typology:1.01 - Original Scientific Article
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:The influence of different storage conditions on the storability of packaged shredded cabbage has been studied. The cabbage cultivar Fieldrocket was cut and packaged in glass jars and in polyethylene (PE) or polypropylene (PP) film. Several initial atmospheres were established within the packaged cut cabbage: 100 % N2, 5 % O2/95 % N2, 10 % O2/90 % N2, normal atmosphere (NA), 70 % O2/30 % N2 and 100 % O2. Samples were stored at two different temperatures of 0 and 10 °C for 7 days. Variation in CO2 and O2 concentrations was higher at 10 °C compared to 0 °C and the highest at the atmosphere consisting of 70 % O2/30 % N2. A decrease of O2 below 3–5 % and an increase of CO2 above 2–5 % in the packed product resulted in the appearance of anaerobic metabolism. An initial atmosphere consisting of 100 % O2, and a storage temperature of 0 °C resulted in delayed anaerobic metabolism compared to other atmospheric conditions and storage temperature of 10 °C. Rinsing of fresh cut cabbage also resulted in lower accumulation of acetaldehyde and ethanol. A higher variation in CO2 and O2 concentrations, and consequent accumulation of anaerobic metabolites had a negative influence on the sensorial properties of the cut cabbage. The higher permeability of PE film compared to PP and glass enabled faster exchange of CO2 and O2, which resulted in lower accumulation of anaerobic metabolites. However, a higher O2 concentration had a negative influence on the colour of fresh-cut cabbage. The best results were achieved by packing the fresh-cut cabbage in PE film with an initial atmosphere of 100 % O2 and stored at 0 °C.
Keywords:cabbage, modified atmosphere, packaging, polyethylene, polypropylene, respiration, anaerobic metabolism
Publication status:Published
Publication version:Version of Record
Year of publishing:2008
Number of pages:str. 427-433
Numbering:Letn. 46, št. 4
PID:20.500.12556/DKUM-66999 New window
ISSN on article:1330-9862
COBISS.SI-ID:3230328 New window
Publication date in DKUM:24.07.2017
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Record is a part of a journal

Title:Food Technology and Biotechnology
Shortened title:Food Technol. Biotechnol.
Publisher:Faculty of Food Technology and Biotechnology, University of Zagreb
COBISS.SI-ID:40116737 New window


License:CC BY-NC 4.0, Creative Commons Attribution-NonCommercial 4.0 International
Description:A creative commons license that bans commercial use, but the users don’t have to license their derivative works on the same terms.
Licensing start date:24.07.2017

Secondary language

Keywords:skladiščenje zelenjave, zelje, narezano pakirano zelje, modificirana atmosfera, embalaža, polietilen, polipropilen, dihanje, anaerobni metabolizem


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