Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/13_2_2003.pdf
Issue 2 (2) 2003 pp. 129-138
Elżbieta Radziejewska-Kubzdela, Janusz Czapski, Katarzyna Czaczyk, Anna Zielińska
THE INFLUENCE OF IMMERSION IN HYDROGEN PEROXIDE AND MODIFIED ATMOSFERE PACKAGING ON THE SHELF- LIFE OF MINIMALLY PROCESSED CELERIAC
Keywords: minimally processed, celeriac, hydrogen peroxide, modified atmosphere
Abstract: The aim of this work was to determine the effect of immersion in hydrogen peroxide on the quality of the shredded celeriac packaged in modified atmosphere. It was found that the immersion in H2O2 solutions and modified atmosphere packaging containing CO2 improved lightness L*, sensory attributes and microbiological quality of the product in comparison with other samples immersed in distilled water and packaged in the air. Atmosphere containing 10% CO2, 2% O2 and 88% N2 was the most effective in the inhibition of the growth of microorganisms of the shredded celeriac.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/13_2_2003.pdf
For citation:
Radziejewska-Kubzdela E.,Czapski J.,Czaczyk K.,Zielińska A., 2003. THE INFLUENCE OF IMMERSION IN HYDROGEN PEROXIDE AND MODIFIED ATMOSFERE PACKAGING ON THE SHELF- LIFE OF MINIMALLY PROCESSED CELERIAC. Acta Sci.Pol., Technol. Aliment. 2 (2), 129-138
Radziejewska-Kubzdela E.,Czapski J.,Czaczyk K.,Zielińska A., 2003. THE INFLUENCE OF IMMERSION IN HYDROGEN PEROXIDE AND MODIFIED ATMOSFERE PACKAGING ON THE SHELF- LIFE OF MINIMALLY PROCESSED CELERIAC. Acta Sci.Pol., Technol. Aliment. 2 (2), 129-138
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