Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/22427 |
Resumo: | Mushrooms are highly perishable and their shelf-life depends on processing, package properties and environmental conditions during storage and distribution. The aims of this work were to evaluate the effect of temperature and number of film perforations on quality and develop shelf-life kinetic model for a modified atmosphere packaging (MAP) for sliced button mushrooms. Sliced mushrooms were packed in a tray, covered with cellophane film, and stored for 7 days at four levels of temperature (0,5, 10, and 15 C) and three levels of perforations at each temperature ranging the number of perforations from 1 (58 perforations per m2) to 6 (349 perforations per m2). Headspace gas composition and quality parameters (weight loss, pH, firmness and colour) were measured throughout the storage period. Increasing the storage temperature required an increase of the number of perforations in order to obtain the optimum MAP conditions. Temperature had a significant effect (p < 0.05) on quality of sliced mushrooms. Firmness was identified as a critical quality parameter; therefore, a kinetic model was developed to describe the influence of temperature on firmness and predict shelf-life of sliced mushrooms. Fresh sliced mushrooms had a shelf-life of 1, 2, 4, and 7.5 days at 15, 10, 5, and 0 C, respectively, under optimum MAP conditions. |
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Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushroomsShelf-lifeModellingMushroomsMAPMicro-perforations optimal gas compositionScience & TechnologyMushrooms are highly perishable and their shelf-life depends on processing, package properties and environmental conditions during storage and distribution. The aims of this work were to evaluate the effect of temperature and number of film perforations on quality and develop shelf-life kinetic model for a modified atmosphere packaging (MAP) for sliced button mushrooms. Sliced mushrooms were packed in a tray, covered with cellophane film, and stored for 7 days at four levels of temperature (0,5, 10, and 15 C) and three levels of perforations at each temperature ranging the number of perforations from 1 (58 perforations per m2) to 6 (349 perforations per m2). Headspace gas composition and quality parameters (weight loss, pH, firmness and colour) were measured throughout the storage period. Increasing the storage temperature required an increase of the number of perforations in order to obtain the optimum MAP conditions. Temperature had a significant effect (p < 0.05) on quality of sliced mushrooms. Firmness was identified as a critical quality parameter; therefore, a kinetic model was developed to describe the influence of temperature on firmness and predict shelf-life of sliced mushrooms. Fresh sliced mushrooms had a shelf-life of 1, 2, 4, and 7.5 days at 15, 10, 5, and 0 C, respectively, under optimum MAP conditions.The first author acknowledge financial support from the Erasmus Programme (2009) and research funding was provided under the NDP, through FIRM (08/R&D-UL/661), administered by the Department of Agriculture, Fisheries & Food, Ireland. Authors would also like to acknowledge Innovia Films Ltd. (UK) for supplying the packaging materials.ElsevierUniversidade do MinhoOliveira, Felisbela Maria AraújoSousa-Gallagher, M. J.Mahajan, P. V.Teixeira, J. A.20122012-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/22427eng0260-877410.1016/j.jfoodeng.2012.01.013info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:09:34Zoai:repositorium.sdum.uminho.pt:1822/22427Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:00:59.688509Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms |
title |
Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms |
spellingShingle |
Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms Oliveira, Felisbela Maria Araújo Shelf-life Modelling Mushrooms MAP Micro-perforations optimal gas composition Science & Technology |
title_short |
Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms |
title_full |
Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms |
title_fullStr |
Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms |
title_full_unstemmed |
Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms |
title_sort |
Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms |
author |
Oliveira, Felisbela Maria Araújo |
author_facet |
Oliveira, Felisbela Maria Araújo Sousa-Gallagher, M. J. Mahajan, P. V. Teixeira, J. A. |
author_role |
author |
author2 |
Sousa-Gallagher, M. J. Mahajan, P. V. Teixeira, J. A. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Oliveira, Felisbela Maria Araújo Sousa-Gallagher, M. J. Mahajan, P. V. Teixeira, J. A. |
dc.subject.por.fl_str_mv |
Shelf-life Modelling Mushrooms MAP Micro-perforations optimal gas composition Science & Technology |
topic |
Shelf-life Modelling Mushrooms MAP Micro-perforations optimal gas composition Science & Technology |
description |
Mushrooms are highly perishable and their shelf-life depends on processing, package properties and environmental conditions during storage and distribution. The aims of this work were to evaluate the effect of temperature and number of film perforations on quality and develop shelf-life kinetic model for a modified atmosphere packaging (MAP) for sliced button mushrooms. Sliced mushrooms were packed in a tray, covered with cellophane film, and stored for 7 days at four levels of temperature (0,5, 10, and 15 C) and three levels of perforations at each temperature ranging the number of perforations from 1 (58 perforations per m2) to 6 (349 perforations per m2). Headspace gas composition and quality parameters (weight loss, pH, firmness and colour) were measured throughout the storage period. Increasing the storage temperature required an increase of the number of perforations in order to obtain the optimum MAP conditions. Temperature had a significant effect (p < 0.05) on quality of sliced mushrooms. Firmness was identified as a critical quality parameter; therefore, a kinetic model was developed to describe the influence of temperature on firmness and predict shelf-life of sliced mushrooms. Fresh sliced mushrooms had a shelf-life of 1, 2, 4, and 7.5 days at 15, 10, 5, and 0 C, respectively, under optimum MAP conditions. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012 2012-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/22427 |
url |
http://hdl.handle.net/1822/22427 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0260-8774 10.1016/j.jfoodeng.2012.01.013 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
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1799132407035592704 |