Effect of selected high pressure processing parameters on the sensory attributes and shelf life of jackfruit (Artocarpus heterophyllus L.) bulb packed using different packaging materials

Chong G. H., . and Tan T. B., . and Tan C. P., . and Ng S. K., . and Tan P. F., . Effect of selected high pressure processing parameters on the sensory attributes and shelf life of jackfruit (Artocarpus heterophyllus L.) bulb packed using different packaging materials. pp. 675-682. ISSN 2231-7546

The effect of selected high pressure processing (HPP) parameters on the sensory attributes and shelf life of jackfruit bulb packed using vacuum skin (VS) and vacuum nylon (VN) packaging was studied. The samples were stored at chilled temperature (4C) for shelf life study. HPP significantly (p 0.05) increased the shelf life of VS- and VP-packed jackfruit bulbs to 60 d during chilled storage. In terms of colour stability during storage both VS- and VP-packed HP-treated jackfruit bulbs exhibited no significant differences (p 0.05) in L a and b values. Also the VS- and VP-packed HP-treated samples exhibited no significant differences (p 0.05) in terms of texture. However the sensory evaluation carried out among 48 panellists showed that there were significant differences (p 0.05) between the untreated and HP-treated jackfruit bulbs. The aforementioned results had proven that HPP treatment of 500 MPa for 5 min could successfully extend the shelf life and retain the physicochemical properties of jackfruit bulbs regardless of the types of packaging used.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(04)%202020/DONE%2...

Abstract

The effect of selected high pressure processing (HPP) parameters on the sensory attributes and shelf life of jackfruit bulb packed using vacuum skin (VS) and vacuum nylon (VN) packaging was studied. The samples were stored at chilled temperature (4C) for shelf life study. HPP significantly (p 0.05) increased the shelf life of VS- and VP-packed jackfruit bulbs to 60 d during chilled storage. In terms of colour stability during storage both VS- and VP-packed HP-treated jackfruit bulbs exhibited no significant differences (p 0.05) in L a and b values. Also the VS- and VP-packed HP-treated samples exhibited no significant differences (p 0.05) in terms of texture. However the sensory evaluation carried out among 48 panellists showed that there were significant differences (p 0.05) between the untreated and HP-treated jackfruit bulbs. The aforementioned results had proven that HPP treatment of 500 MPa for 5 min could successfully extend the shelf life and retain the physicochemical properties of jackfruit bulbs regardless of the types of packaging used.

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Item Type:	Article
AGROVOC Term:	Artocarpus
AGROVOC Term:	Artocarpus heterophyllus
AGROVOC Term:	Packaging
AGROVOC Term:	Packaging materials
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Cold storage
AGROVOC Term:	Processing
AGROVOC Term:	Evaluation
AGROVOC Term:	High pressure treatment
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9270

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