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Naslov:Regulation of metabolic changes in shredded cabbage by modified atmosphere packaging
Avtorji:Plestenjak, Andrej (Avtor)
Požrl, Tomaž (Avtor)
Hribar, Janez (Avtor)
Unuk, Tatjana (Avtor)
Vidrih, Rajko (Avtor)
Datoteke:.pdf Food_Technology_and_Biotechnology_2008_Plestenjak_et_al._Regulation_of_Metabolic_Changes_in_Shredded_Cabbage_by_Modified_Atmosphere_Pack.pdf (156,50 KB)
 
URL http://www.ftb.com.hr/index.php/archives/67-volume-46-issue-no-4/253
 
Jezik:Angleški jezik
Vrsta gradiva:Znanstveno delo (r2)
Tipologija:1.01 - Izvirni znanstveni članek
Organizacija:FKBV - Fakulteta za kmetijstvo in biosistemske vede
Opis: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.
Ključne besede:cabbage, modified atmosphere, packaging, polyethylene, polypropylene, respiration, anaerobic metabolism
Leto izida:2008
Št. strani:str. 427-433
Številčenje:št. 4, Letn. 46
ISSN:1330-9862
UDK:664.8:635.34:621.798
COBISS_ID:3230328 Povezava se odpre v novem oknu
ISSN pri članku:1330-9862
Licenca:CC BY-NC 4.0
To delo je dosegljivo pod licenco Creative Commons Priznanje avtorstva-Nekomercialno 4.0 Mednarodna
Število ogledov:65
Število prenosov:0
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
Področja:Ostalo
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Skupna ocena:(0 glasov)
Vaša ocena:Ocenjevanje je dovoljeno samo prijavljenim uporabnikom.
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Gradivo je del revije

Naslov:Food Technology and Biotechnology
Skrajšan naslov:Food Technol. Biotechnol.
Založnik:Faculty of Food Technology and Biotechnology, University of Zagreb
ISSN:1330-9862
COBISS.SI-ID:40116737 Novo okno

Sekundarni jezik

Jezik:Slovenski jezik
Ključne besede:skladiščenje zelenjave, zelje, narezano pakirano zelje, modificirana atmosfera, embalaža, polietilen, polipropilen, dihanje, anaerobni metabolizem


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