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Fresh-cut Products (fresh-cut + products)
Selected AbstractsThe use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: a reviewINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2009Mª Alejandra Rojas-Graü Summary Browning and other discolourations, softening, surface dehydration, water loss, translucency, off-flavour and off-odour development, as well as microbial spoilage are some of the most frequent causes of quality loss in fresh-cut products. Nowadays, the use of innovative modified atmospheres and edible coatings stands out among other techniques in the struggle for maintaining freshness and safety of fresh-cut fruits and vegetables. A few studies have demonstrated the effectiveness of these techniques when applied to different fresh-cut commodities. However, treatment and storage conditions for fresh-cut fruits are still being largely explored to better keep their fresh-like quality attributes. This review discusses the recent advances in the use of innovative modified atmosphere packaging (MAP) systems to maintain freshness of fresh-cut fruits and vegetables. Furthermore, special attention is devoted to the development of coatings that can be used as a complement or alternative to MAP. [source] Effect of Storage Temperature and Duration on the Behavior of Escherichia coli O157:H7 on Packaged Fresh-Cut Salad Containing Romaine and Iceberg LettuceJOURNAL OF FOOD SCIENCE, Issue 7 2010Yaguang Luo Abstract:, This study investigated the impact of storage temperature and duration on the fate of Escherichia coli O157:H7 on commercially packaged lettuce salads, and on product quality. Fresh-cut Romaine and Iceberg lettuce salads of different commercial brands were obtained from both retail and wholesale stores. The packages were cut open at one end, the lettuce salad inoculated with E. coli O157:H7 via a fine mist spray, and resealed with or without an initial N2 flush to match the original package atmospheric levels. The products were stored at 5 and 12 °C until their labeled "Best If Used By" dates, and the microbial counts and product quality were monitored periodically. The results indicate that storage at 5 °C allowed E. coli O157:H7 to survive, but limited its growth, whereas storage at 12 °C facilitated the proliferation of E. coli O157:H7. There was more than 2.0 log CFU/g increase in E. coli O157:H7 populations on lettuce when held at 12 °C for 3 d, followed by additional growth during the remainder of the storage period. Although there was eventually a significant decline in visual quality of lettuce held at 12 °C, the quality of this lettuce was still fully acceptable when E. coli O157:H7 growth reached a statistically significant level. Therefore, maintaining fresh-cut products at 5 °C or below is critical for reducing the food safety risks as E. coli O157:H7 grows at a rapid, temperature-dependent rate prior to significant quality deterioration. Practical Application:, Specific information regarding the effect of temperature on pathogen growth on leafy greens is needed to develop science-based food safety guidelines and practices by the regulatory agencies and produce industry. Temperature control is commonly thought to promote quality of leafy greens, not safety, based at least partially on a theory that product quality deterioration precedes pathogen growth at elevated temperatures. This prevalent attitude results in temperature abuse incidents being frequently overlooked in the supply chain. This study demonstrates that human pathogens, such as E. coli O157:H7, can grow significantly on commercially packaged lettuce salads while the product's visual quality is fully acceptable. Packaged fresh-cut salads are marketed as "ready-to-eat" while lacking an effective pathogen kill step during their preparation. Thus, maintaining storage temperature at 5 °C or below is critical to prevent pathogen proliferation and mitigate food safety risks should pathogen contamination inadvertently occur during crop growth or postharvest fresh-cut processing. [source] Oxidative behaviour of fresh-cut ,Fuji' apples treated with stabilising substancesJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2008Dr Christian Larrigaudière Abstract BACKGROUND:Although changes in the quality of fresh-cut products treated with chemical stabilisers have been extensively described in the literature, very little is known about the physiology of these products. This work aims to describe the physiological aspect and particularly the effects of chemical preservatives on the oxidative behaviour of fresh-cut apples. RESULTS:Immediately after treatment, the samples treated with the anti-browning agents (ascorbic acid + cysteine) exhibited a sharp increase in H2O2 levels (a five-fold increase when compared to the other samples) and peroxidative damage, especially at the beginning of the storage period (two-fold increase after 1 day). In line with this result, peroxidase (POX) activity decreased by 50% during the first day of storage, but no significant changes in superoxide dismutase (SOD) and catalase (CAT) activities were found between the different samples. H2O2 accumulation was not attributed to the action of cysteine but to a specific action of ascorbic acid, which mainly acted as a pro-oxidant under these conditions. CONCLUSION:The results presented in this work showed that ascorbic acid cause important oxidative damage in fresh-cut Fuji apples. Alternatives are required to prevent detrimental loss of quality resulting from this oxidative action. Copyright © 2008 Society of Chemical Industry [source] Quality changes of treated fresh-cut tropical fruits in rigid modified atmosphere packaging containersPACKAGING TECHNOLOGY AND SCIENCE, Issue 1 2007Vanee Chonhenchob Abstract There has been increasing demand for various fresh-cut tropical fruits. However, their short shelf-life has limited the market increase of this product. Quality changes (firmness, colour, total soluble solids (TSS), titratable acidity (TA), sensory quality and microbial safety) of fresh-cut mangoes, pineapples, melons and mixes of these fruits were evaluated. Chemical treatments to reduce browning, firmness loss and decay of fresh-cut tropical fruits were investigated. The most effective agents for fresh-cut mangoes, pineapples and melons were 0.1m ascorbic acid, 0.2m ascorbic acid and 0.2m ascorbic acid + 0.2m calcium chloride, respectively. Fresh-cut tropical fruits were packaged in various rigid containers (PET, OPS and OPLA). Gas composition in the package headspace and time to reach steady-state condition varied among fresh-cut packaging systems and affected their quality and shelf-life. The effects of package permeability of O2 and CO2 on quality and shelf-life of the fresh-cut products are discussed. Extended shelf-life was observed in fresh-cut mangoes, pineapples and mixes packaged in PET due to reduced O2 and elevated CO2 atmosphere. A modified atmosphere of 6% O2 and 14% CO2 achieved in PET extended the shelf-life of fresh-cut pineapples from 6 to 13 days. Accumulation of CO2 may impart an off-odour of fresh-cut fruits. The results suggested that the shelf-life of fresh-cut fruits could be extended by using proper rigid containers. Suitable mixes to create optimal equilibrium modified atmosphere had a potential to extend shelf-life of short shelf-life fresh-cut tropical fruits. Copyright © 2006 John Wiley & Sons, Ltd. [source] | ||||||||||