Citation
Noor Azizah Ahmad, . and Russly Abdul Rahman, . and Azizah Osman, . and Razali Mustaffa, . Effect of carbon dioxide on colour stability and microbiological quality of bulk packaged shallot (Allium ascalonium) puree. pp. 45-53. ISSN 1394-9829
Abstract
Colour stability and microbiological quality of bulk packaged shallot puree were evaluated under modified atmosphere conditions (10 CO2 90 N2). Samples were packed in Ony/LLDPE bags of 0.07 mm thickness as primary packaging material and telescopic carton boxes as secondary packaging then stored at 5 1 C (85“95 RH). Shallot puree packed under normal air was used as control and stored under the same conditions. Results showed that L values and hue angle (Hab) increased while the chroma values (C) decreased during the storage period. The Total Plate Count and Lactobacillus spp. count increased gradually during storage period in both samples. However the populations of coliform yeast and mould were undetected in all samples throughout storage. Modified atmosphere condition with 10 CO2 90 N2 was found to be a better storage condition for preserving the colour stability and microbiological quality of shallot puree up to 12 weeks at 5 1 C (85“95 RH).
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Abstract
Colour stability and microbiological quality of bulk packaged shallot puree were evaluated under modified atmosphere conditions (10 CO2 90 N2). Samples were packed in Ony/LLDPE bags of 0.07 mm thickness as primary packaging material and telescopic carton boxes as secondary packaging then stored at 5 1 C (85“95 RH). Shallot puree packed under normal air was used as control and stored under the same conditions. Results showed that L values and hue angle (Hab) increased while the chroma values (C) decreased during the storage period. The Total Plate Count and Lactobacillus spp. count increased gradually during storage period in both samples. However the populations of coliform yeast and mould were undetected in all samples throughout storage. Modified atmosphere condition with 10 CO2 90 N2 was found to be a better storage condition for preserving the colour stability and microbiological quality of shallot puree up to 12 weeks at 5 1 C (85“95 RH).
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Allium ascalonicum |
| AGROVOC Term: | Shallots |
| AGROVOC Term: | Vegetable purees |
| AGROVOC Term: | Microbiological analysis |
| AGROVOC Term: | Carbon dioxide |
| AGROVOC Term: | Colour |
| AGROVOC Term: | Stability |
| AGROVOC Term: | Packaging |
| AGROVOC Term: | Bulk storage |
| AGROVOC Term: | Food quality |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:29 |
| URI: | http://webagris.upm.edu.my/id/eprint/24491 |
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