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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Carrot Vacuum Colour Acidity Carotenoids Micro-organisms
Contexto Educativo
Citação
"Journal of the science of food and agriculture". ISSN 0022-5142.87. (2007) 447-451
Editora
Wiley-Blackwell