TAILIEUCHUNG - Microbial and sensory qualities of modified atmosphere packaged “ready to eat” orange segments

Oranges were sanitized, dried, peeled, segmented and then dipped in citric acid solution (food grade) at 2% (w/v). Citric acid treated and untreated orange segments were packed with different packaging materials ., LDPE, PP and PVC pouches under three different gas compositions ., Gas composition 1 (G1: 8% O2 + 15% CO2 + 77% N2); Gas composition 2 (G2: 5% O2 + 10% CO2 + 85% N2); Gas composition 3 (G3: 3% O2 + 5% CO2 + 92% N2) using advanced vacuum packaging machine. After packaging, the sealed covers and control samples of orange segments were immediately stored at 50C. At an interval of 4 days, the stored samples of orange segments were taken for their quality evaluation ., microbial load and sensory evaluations were also conducted to establish consumer acceptance. Results showed that the product acceptability and sensory attributes of untreated and treated orange segments under G2 gas composition were limited to 20 and 25 days and the results suggested that quality was better in orange segments packed in LDPE covers under G2 gas composition for 25 days. | Microbial and sensory qualities of modified atmosphere packaged ready to eat orange segments

• Sinh học
• Citrus sinensis LDPE
• PP and PVC pouches
• Orange segments
• Sensory qualities
• Modified atmosphere packaged
• Modified atmosphere packaging
• Chemical treatment
• Enzyme kinetics
• Fresh cut pear
• Pyrus communis L