Alternative sanitation techniques applied to minimally fresh industrially processed cherry and plum salad
- FERNANDEZ LEON, MARÍA FERNANDA
- CAÑADA CAÑADA, FLORENTINA
- NOGALES NOGALES, SERGIO
- DELGADO ADÁMEZ, J
- BOHOYO GIL, DIEGO
- FERNÁNDEZ LEÓN, A. M.
ISSN: 2348-3539
Année de publication: 2015
Volumen: 4
Número: 9
Pages: 1-6
Type: Article
D'autres publications dans: International Journal of Engineering Inventions
Résumé
A comparative study on different sanitation methods on the quality decay of fresh industrially processed cherry ('Ambrunés') and plum ('Suplum eleven') salad is presented. The fruit was processed in a cleaning room, under usual and controlled conditions in a fresh cut industrial plant, using the following steps: reception, cutting, washing, draining and packaging. Processed salad was packaged in thermally sealed polypropylene basket using passive modified atmosphere. During a storage period of 10 days at 4 ºC, sensory attributes, functional content and microbial counts analysis were performed. It was concluded that the combinated use of UV-C radiation and 10.0 g/l ascorbic acid was effective in reducing the microbial counts, maintaining the antioxidant compounds and the sensorial quality of the product during the 10 days at 4 ºC