Effect of carbon dioxide on colour stability and microbiological quality of bulk packaged shallot (Allium ascalonium) puree


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

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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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