title: Modified atmosphere packaging of precooked vegetables: effect on physicochemical properties and sensory quality.
abstract: This study aims at verifying the effect of three modified atmosphere packaging (MAP) conditions, all with high CO2 and residual or low O2 contents (%O2/%CO2: 0/40; 2.5/40 and 2.5/60), on the quality preservation of several species of precooked vegetables (cabbage, carrots, green beans and bell peppers). The study was carried out for different storage periods (up to 28 days and 6 sampling periods). Physicochemical parameters (pH, acidity, moisture and ash contents, antioxidant activity, colour, and texture), microbial growth, organoleptic properties and consumer acceptability were assessed. Concerning physicochemical parameters and microbial growth only slight changes without any consistent tendency were observed. This was also confirmed by the trained panel that could not discriminate samples with different storage times. Best preservation conditions were obtained with 0%O2/40%CO2, promoting a shelf life extension of almost 12 days more comparing to commercial conditions presently used.
authors.affiliation: IPVC-ESTG (Polytechnic Institute of Viana do Castelo - Escola Superior de Tecnologia e Gestão), Av. do Atlântico, s/n, 4900-908 Viana do Castelo, Portugal; REQUIMTE, Dep. Chemical Science, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
authors.forename: Carla
authors.initials: C
authors.lastname: Barbosa
authors.affiliation: IPVC-ESTG (Polytechnic Institute of Viana do Castelo - Escola Superior de Tecnologia e Gestão), Av. do Atlântico, s/n, 4900-908 Viana do Castelo, Portugal; REQUIMTE, Dep. Chemical Science, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal.
authors.forename: M Rui
authors.initials: MR
authors.lastname: Alves
authors.affiliation: IPVC-ESTG (Polytechnic Institute of Viana do Castelo - Escola Superior de Tecnologia e Gestão), Av. do Atlântico, s/n, 4900-908 Viana do Castelo, Portugal.
authors.forename: Susana
authors.initials: S
authors.lastname: Rocha
authors.affiliation: REQUIMTE, Dep. Chemical Science, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal. Electronic address: beatoliv@ff.up.pt.
authors.forename: M Beatriz P P
authors.initials: MB
authors.lastname: Oliveira
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D001272:Atmosphere; D001937:Brassica; D002212:Capsicum; D002245:Carbon Dioxide / Q000737:chemistry; D015169:Colony Count, Microbial; D018552:Daucus carota; D007887:Fabaceae; D005504:Food Analysis; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D015999:Multivariate Analysis; D010100:Oxygen / Q000737:chemistry; D025341:Principal Component Analysis; D013649:Taste; D013696:Temperature; D014675:Vegetables
chemical_list: D000975:Antioxidants; D002245:Carbon Dioxide; D010100:Oxygen
keywords: Acceptability; MAP antioxidant activity; Ready-to-eat precooked vegetables (cabbage, carrots, green beans and bell peppers); Sensory evaluation