Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 1, 2009, Pages 61-69

  Alegria, Carla ^a   Pinheiro, Joaquina ^a   Gonçalves, Elsa M ^a   Fernandes, Isabel ^a   Moldão, Margarida ^b   Abreu, Marta ^a  

^a INETI   (Portugal)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

Author keywords

Hot water; Microbiological quality; Ozonated water; Processing; Sensory quality; Shredded carrot; Ultrasonication

Indexed keywords

CHLORINE; FRUIT JUICES; LEACHING; OZONIZATION; PROJECT MANAGEMENT; WATER; WELDS;

HOT WATER; MICROBIOLOGICAL QUALITY; OZONATED-WATER; SENSORY QUALITY; SHREDDED CARROT; ULTRASONICATION;

DECONTAMINATION;

DAUCUS CAROTA;

EID: 57749106586     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.08.006     Document Type: Article

References (44)

1. Abreu M., Alves A., Gonçalves E.M., Alegria C., Peito A., Fernandes I., and Moldão-Martins M. Comparison of the decontamination treatments used for reducing the initial levels of microorganisms from fresh-cut carrot. In ENPROMER 2005 - 2nd Mercosur Congress on Chemical Engineering - 4th Mercosur Congress on Process Systems Engineering, Rio de Janeiro, Brazil, 14-18 August 2005 (2005)
2. Achen M., and Yousef A.E. Efficacy of ozone against Escherichia coli O157:H7 on apples. Journal of Food Science 66 9 (2001) 1380-1384
3. Alasalvar C., Grigor J.M., Zhang D., Quantick P.C., and Shahidi F. Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry 49 (2001) 1410-1416
4. Barry-Ryan C., Pacussi J.M., and O'Beirne D. Quality of shredded carrots as affected by packaging film and storage temperature. Journal of Food Science 65 4 (2000) 726-730
5. Baur S., Klaiber R., Hammes W.P., and Carle R. Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated-water. Innovative Food Science and Emerging Technologies 5 (2004) 45-55
6. Baur S., Klaiber R., Wei H., Hammes W.P., and Carle R. Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce. Innovative Food Science and Emerging Technologies 6 (2005) 171-182
7. Beltrán D., Selma M.V., Marín A., and Gil M.I. Ozonated water extends the shelf life of fresh-cut lettuce. Journal of Agriculture Food Chemistry 53 (2005) 5654-5663
8. Beltrán D., Selma M.V., Tudela J.A., and Gil M.I. Effect of different sanitizers on microbial and sensory quality of fresh-cut potato strips stored under modified atmosphere or vacuum packaging. Postharvest Biology and Technology 37 (2005) 37-46
9. Beuchat L.R. Surface decontamination of fruits and vegetables eaten raw: A review. Food safety unit Brussels (1998), World Health Organisation, Belgium WHO/FSF/FOS/98.2
10. Bolin H.R., and Huxsoll C.C. Control of minimally processed carrot (Daucus carota) surface discoloration caused by abrasion peeling. Journal of Food Science 56 2 (1991) 416-418
11. Carlin F., Nguyen-The C., Cudennec P., and Reich M. Microbiological spoilage of fresh ready-to-use grated carrots. Science des Aliments 9 (1989) 371-386
12. Chervin C., and Boisseau P. Quality maintenance of "read-to-eat" shredded carrots by gamma irradiation. Journal of Food Science 59 2 (1994) 359-361 365
13. Cisneros-Zevallos L., Saltveit M.E., and Krochta J.M. Mechanism of surface white discoloration of peeled (minimally processed) carrots during storage. Journal of Food Science 60 (1995) 320-323
14. Cliffe-Byrnes V., and O'Beirne D. Effects of chlorine treatment and packaging on the quality and shelf-life of modified atmosphere (MA) packaged coleslaw mix. Food Control 16 8 (2005) 707-716
15. EN ISO 4833. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30 °C (2003)
16. Hagenmaier R.D., and Baker R.A. Microbial population of shredded carrot in modified atmosphere packaging as related to irradiation treatment. Journal of Food Science 63 1 (1998) 162-164
17. Hassenberg K., and Idler C. Influence of washing method on the quality of prepacked iceberg lettuce. Agricultural Engineering International: The CIGR Ejournal. Manuscript FP 05 003 vol. VII (2005) November, 2005
18. Howard L.R., Griffin L.E., and Lee Y. Steam treatment of minimally processed carrots sticks to control surface discoloration. Journal of Food Science 59 2 (1994) 356-358
19. ISO 8586-1. Sensory analysis - General guidance for the selection, training and monitoring of assessors (1993)
20. ISO 13299. Sensory analysis - Methodology - General guidance for establishing a sensory profile (1995)
21. Jacxsens L., Devlieghere F., Ragaert P., Vanneste E., and Debevere J. Relation between microbiological quality metabolite production and sensory quality of equilibrium modified atmosphere packaged fresh-cut product. International Journal of Food Microbiology 83 (2003) 263-280
22. Kim J.-G., Yousef A.E., and Chism G.W. Use of ozone to inactivate microorganisms on lettuce. Journal of Food Safety 19 (1999) 17-34
23. Klaiber R.G., Baur S., Magel L., Hammes W.P., and Carle R. Quality of shredded, packaged carrots as affected by different washing treatments. Journal of Food Science 69 (2004) SNQ161-166
24. Klaiber R.G., Baur S., Wolf G., Hammes W.P., and Carle R. Quality of minimally processed carrots as affected by warm water washing and chlorination. Innovative Food Science and Emerging Technologies 6 (2005) 351-362
25. Lamikanra O., and Watson M.A. Mild heat and calcium treatment effects on fresh-cut cantaloupe melon during storage. Food Chemistry 102 (2007) 1383-1388
26. Li P., and Barth M.M. Impact of edible coatings on nutritional and physiological changes in lightly processed carrots. Postharvest Biology and Technology 14 (1998) 51-60
27. Li Y., Brackett R.E., Chen J., and Beuchat L.R. Mild heat treatment of lettuce enhances growth of Listeria monocytogenes during subsequent storage at 5 degrees C or 15 degrees C. Journal of Applied Microbiology 92 (2002) 269-275
28. Lima K.S.C., Grossi J.L.S., Lima A.L.S., Alves P.F.M.P., Coneglian R.C.C., Godoy R.L.O., and Sabaa-Srur A.U.O. Effect of the γ ionizing irradiation on after crop quality of cv. "Nantes" carrots (Daucus carota L.). Ciência e Tecnologia dos Alimentos 21 2 (2001) 202-208
29. Martínez-Sánchez A., Allende A., Bennett R.N., Ferreres F., and Gil M.I. Microbial, nutritional and sensory quality of rocket leaves as affected by different sanitizers. Postharvest Biology and Technology 42 (2006) 86-97
30. Nguyen-The C., and Carlin F. The microbiology of minimally processed fresh fruits and vegetables. Critical Reviews in Food Science and Nutrition 34 (1994) 371-401
31. Ohlsson T. Temperature dependence of sensory quality changes during thermal processing. Journal of Food Science 45 4 (1980) 836-839
32. Parish M.E., Beuchat L.R., Suslow T.V., Harris L.J., Garrett E.H., Farber J.N., and Busta F.F. Methods to reduce/eliminate pathogens from fresh and fresh-cut product. Comprehensive Reviews in Food Science and Food Safety 2 s1 (2003) 161-173
33. Park W.O., Cho S.H., and Lee S.D. Effect of minimal processing operations on the quality of garlic, green onion, soybean sprouts and watercress. Journal of the Science of Food and Agriculture 77 (1998) 282-286
34. Piyasena P., Mohareb E., and McKellar R.C. Inactivation of microbes using ultrasound: A review. International Journal of Food Microbiology 87 (2003) 207-216
35. Ragaert P., Devlieghere F., and Debevere J. Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables. Postharvest Biology and Technology 44 (2007) 185-194
36. Seljåsen R., Bengtsson G.B., Hoftun H., and Vogt G. Sensory and chemical changes in five varieties of carrot (Daucus carota L.) in response to mechanical stress at harvest and post-harvest. Journal of the Science of Food and Agriculture 81 (2001) 436-447
37. Seymour I.J., Burfoot D., Smith R.L., Cox L.A., and Lockwood A. Ultrasound decontamination of minimally processed fruits and vegetables. International Journal of Food Science and Technology 37 (2002) 547-557
38. Simons L.K., and Sanguansri P. Advances in washing of minimally processed vegetables. Food Australia 49 2 (1997) 75-80
39. Sinigaglia M., Albenzio M., and Corbo M.R. Influence of process operations on shelf-life and microbial population of fresh-cut vegetables. Journal of Microbiology & Biotechnology 23 (1999) 484-488
40. Soliva-Fortuny R.C., and Martín-Belloso O. New advances in extending the shelf-life of fresh-cut fruits: A review. Trends in Food Science & Technology 14 (2003) 341-353
41. StatSoft, Inc. STATISTICA (data analysis software system), version 6 (2002). http://www.statsoft.com www.statsoft.com
42. Tsouvaltzis P., Siomos A.S., and Gerasopoulos D. Effect of hot water treatment on leaf extension growth, fresh weight loss and color of stored minimally processed leeks. Postharvest Biology and Technology 39 (2006) 56-60
43. Xu L. Use of ozone to improve the safety of fresh fruits and vegetables. Food Technology 53 10 (1999) 58-63
44. Zagory D. Effects of post-processing handling and packaging on microbial populations. Postharvest Biology and Technology 15 (1999) 313-321