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- Physico-chemical qualities of minimally processed carrot stored under vacuumPublication . Rocha, Ada M. C. N.; Mota, Catarina C. A. R.; Morais, Alcina M. M. B.In the last decades, consumers have become more health conscious in their food choices, but they have also less time to prepare healthy meals. Increased consumer interest in fruits and vegetables as healthy foods in association with a modification of lifestyles has accelerated and increased efforts to find potential alternatives to the traditional consumption of fresh fruit and vegetables. This situation opens the possibility for new categories of products that are intended to be presented to foodservice operators conveniently peeled, cored or sliced in prepared packages, with fresh-like quality; they are called minimally processed (MP). The use of vacuum packaging presents a potential alternative to achieve an inhibition of the progress of deterioration of foodstuffs. In this study, the physical qualities of MP carrots (cv. Nantes) stored under refrigeration and in vacuum packaging were evaluated. The beneficial effect of vacuum packaging was noticeable only in the colour, sugar content and phenolic compounds of carrots.
- Quality of grated carrot (var. Nantes) packed under vacuumPublication . Rocha, Ada MCN; Ferreira, João FFC; Silva, Ângelo MM; Almeida, Gonçalo N.; Morais, Alcina M. M. B.The quality of grated carrot (variety Nantes) was evaluated throughout 10 days of storage in two different atmospheres: air and vacuum at 2 ◦C. The parameters of quality were microbiological and physico-chemical. Sensory evaluation of vacuum-packed grated carrots was performed after the microbiology study. The objective was to study the use of a vacuum for preservation of this type of product. The use of a vacuum was sufficiently promising with respect to the capacity to extend the shelf life of grated carrot by reducing microbial load and by minimising physico-chemical changes. The shelf life of grated carrot under vacuum was extended to 8 days at 2 ◦C.