SENSORY QUALITY OF READY‐TO‐EAT LETTUCE WASHED IN WARM, CHLORINATED WATER1

Journal of Food Quality - Tập 23 Số 6 - Trang 553-563 - 2000
Pascal Delaquis1, Sandra Stewart1, Margaret A. Cliff1, P.M.A. Toivonen1, A. L. Moyls1
1Agriculture and Agri-Food Canada, Pacific Agri-Food Research Centre, Summerland BC.

Tóm tắt

ABSTRACTThree prepackaging treatments were evaluated for ready‐to‐eat (RTE) lettuce. Fresh iceberg lettuce pieces were dipped for 3 min in cold water (4C) with 100 ppm total chlorine, warm (47C) water with 100 ppm chlorine and tap water at room temperature. The lettuce was dewatered by centrifugation, packed in breathable film bags (OTR: 1600‐2000 cc/m2/24 h) and stored for 11 days at 1C. Sensory evaluation revealed that the texture and visual appearance of stored RTE lettuce were improved by the warm water treatment. However, heat processing induced changes in the flavor of the lettuce, and a chlorinaceous off‐odor was detected by some panelists.

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Thông tin xuất bản

Journal of Food Quality

Tập 23 Số 6

553-563

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