Quality and shelf-life of fresh cut carrot slices as affected by slicing method

被引：69
|
作者：
Barry-Ryan, C [1 ]
O'Beirne, D [1 ]
机构：
[1] Univ Limerick, Dept Life Sci, Food Sci Res Ctr, Limerick, Ireland
来源：
JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 05期
关键词：
carrots; slicing; modified atmosphere; minimal processing;
D O I：
10.1111/j.1365-2621.1998.tb17913.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of slicing method on the quality and storage-life of modified atmosphere packaged carrot slices were determined using microscopy, sensory evaluation, microbial counts and a range of physical and chemical tests. Slicing caused physical damage, physiological stress and enhanced microbial growth. The severity of these effects were in the order of blunt machine blade > sharp machine blade > razor blade, These findings provide insights into the magnitude and basis of slicing effects and also confirm the importance of gentle processing and the use of a sharp blade.
引用
收藏
页码：851 / 856
页数：6
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