The effect of packaging conditions on the quality of minimally processed celeriac flakes

The aim of the study was to select packaging conditions of minimally processed celeriac to preserve their quality during storage for 12 days at 4 and 15 degrees C. The quality of the product was determined on the basis of colour measured in the CIE L*a*b* system, sensory quality and total counts of mesophilic and psychrophilic bacteria, counts of moulds and yeasts, coliform counts, counts of Pseudomonas bacteria and the presence of bacteria from the genus Clostridium perfringens. Moreover, changes were determined in oxygen and carbon dioxide contents in the atmosphere within the packs, in which the product was stored. Celeriac flakes were packaged in the atmosphere with varying CO2 contents (0%, 5%, 10%, 20%, 30%, 50% plus 2% O-2 and with balance N-2). After 12 days at 4 degrees C, it was found that celeriac flakes packaged in atmosphere containing 5% or 10% CO2, 2% O-2 and balance N-2 were characterized by better quality than samples packaged in air atmosphere or in the atmosphere with CO2 contents of 0% or higher than 10%. Modified atmosphere with the content of 5% or 10% CO2, 2% O-2 and balance N-2, applied in the packaging of celeriac flakes, resulted in the inhibition of growth of mesophilic, psychrophilic and coliform bacteria in the tested minimally processed product. (c) 2006 Published by Elsevier Ltd.