EFFECT OF COMPOSITION OF ATMOSPHERE INSIDE PACKAGING ON QUALITY OF MINIMALLY PROCESSED VEGETABLE SALAD BASED ON WHITE CABBAGE
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):461–465
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ABSTRACT
The aim of the study was to determine the effect of composition of atmosphere inside packaging on the sensory quality, selected physico-chemical properties and microbiological quality of coleslaw mix stored for 12 days at 4°C. Moreover, in the study changes in carbon dioxide and oxygen content were analysed in the atmosphere inside packaging with the product. In the analyses a coleslaw mix was used with the following composition: 80% white cabbage cv. Masada and Galaksa, and 20% carrot cv. Perfekcja. Packaging of coleslaw mix, produced from cabbage cv. Galaksa in modified atmosphere with O2 contents of 20% with a 5% or 25% addition of CO2 resulted in an extension of its sensory acceptability. After 9-day storage its sensory attributes were considered typical. In the salad based on cabbage cv. Masada packaged in modified atmosphere (irrespective of its composition) intrinsic sensory attributes were retained for only 6 days. It was found that CO2 content, increased to 25%, in the atmosphere used for the packaging of coleslaw mix (irrespective of the used cabbage cultivar), resulted in the inhibition of tissue respiratory processes. After 12-day storage no effect of composition of atmosphere inside packaging was found on the level of microbial contamination of the product.
ISSN:1230-0322