Behaviour of fresh cut broccoli under different modified atmosphere conditions

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Behaviour of fresh cut broccoli under different modified atmosphere conditions

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Title: Behaviour of fresh cut broccoli under different modified atmosphere conditions
Author: Argüello Hernández, Paola Fernanda; Ayuso Yuste, María Concepción; González Gómez, David; Bohoyo Gil, Diego; Delgado Adámez, Jonathan; Bernalte García, María Josefa
Abstract: El brócoli recién cortado es un producto con una demanda creciente debido a su conveniencia y beneficios comprobados para la salud humana, pero es muy perecedero debido a su alta tasa de respiración. Con el fin de mantener la calidad y extender la vida útil, se llevaron a cabo dos enfoques diferentes. En primer lugar, las muestras se empaquetaron en bandejas selladas bajo una atmósfera modificada pasiva, y la mitad de ellas se calentaron con aire (48 ° C durante 3 horas). Todas las bandejas se almacenaron a 5 ° C y se analizaron a 0, 7, 14 y 21 días. Se evaluaron parámetros físico-químicos básicos, clorofila a y concentraciones b, fenólicos totales, actividad antioxidante, calidad microbiológica y sensorial. Los resultados mostraron que el brócoli tratado térmicamente mostró una calidad sensorial deficiente debido a los malos olores y no se observó un aumento en la vida útil del producto. Por esta razón, se realizó un segundo experimento utilizando atmósferas pasivas y activas modificadas (10% de O2 y 5% de CO2) y se comparó con un control en aire. Las muestras también se almacenaron a 5 ° C y se analizaron a 0, 5, 10 y 21 días. La atmósfera modificada, ya sea activa o pasiva, permitió mantener la vida útil de los flósculos de brócoli hasta 21 días, con una mayor calidad en comparación con el control, siendo la atmósfera pasiva modificada más adecuada debido a su simplicidad y menor costo.Fresh cut broccoli is a product with an increasing demand due to its convenience and proved benefits on human health, but is very perishable due to its high respiration rate. In order to maintain quality and extend shelf-life, two different approaches were carried out. Firstly, samples were packaged in sealed trays under passive modified atmosphere, and half of them were heated with air (48°C for 3 hours). All trays were stored at 5 °C, and analyzed at 0, 7, 14 and 21 days. Basic physical-chemical parameters, chlorophyll a and b concentration, total phenolics, antioxidant activity, microbiological and sensory quality were assessed. Results showed that heat treated broccoli showed poor sensory quality due to off-odors and no increase in the shelf-life of the product was observed. For this reason, a second experiment was carried using passive and active modified atmospheres (10% O2 and 5% CO2) and compared to a control in air. Samples were also stored at 5 °C and analyzed at 0, 5, 10 and 21 days. Modified atmosphere, either active or passive, allowed maintaining broccoli florets shelf-life up to 21 days, with higher quality compared to the control, being most suitable the passive modified atmosphere due to its simplicity and lower cost.
URI: http://hdl.handle.net/10662/8396
Date: 2017


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