Sensory Characteristics of Fresh‐Cut Spinach Preserved by Combined Factors Methodology
作者： A.M. Piagentini , D.R. Guemes , M.E. Pirovani
DOI: 10.1111/J.1365-2621.2002.TB10319.X
关键词: Ascorbic acid 、 Botany 、 Citric acid 、 Spinach 、 Organoleptic 、 Food science 、 Browning 、 Shelf life 、 Food preservation 、 Sensory analysis 、 Chemistry
摘要: Fresh-cut spinach was treated with citric acid and ascorbic solutions packaged in monooriented polypropylene (OPP) bags or low density polyethylene (LDPE) bags. Sensory attributes, chlorophyll retention, weight loss were evaluated throughout refrigerated storage. Mathematical models developed to analyze predict the effect of concentrations storage time on off-odor development, general appearance, wilting, browning, color. attributes fresh-cut decreased time. Type film affected but did not influence visual sensory attributes. Chemical treatment type packaging affect retention. Both types controlled loss.
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