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

被引：71

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

页码：851 / 856

页数：6

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