Microbiological quality and sensory evaluation of shallot (Allium ascalonium) puree stored in modified atmosphere packaging
The optimum conditions of modified atmosphere storage were investigated to provide a basis for the development of modified atmosphere packaging for shallot puree. Microbiological and sensory qualities of shallot puree were evaluated at different atmospheric conditions (by mixing of 5, 10, 15 and 20%...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Malaysian Agricultural Research and Development Institute (MARDI)
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24175/1/Microbiological%20quality%20and%20sensory%20evaluation%20of%20shallot%20%28Allium%20ascalonium%29%20puree%20stored%20in%20modified%20atmosphere%20packaging.pdf |
| _version_ | 1796970508267290624 |
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| author | Ahmad, Noor Azizah Abdul Rahman, Russly Osman, Azizah Mustaffa, Razali Karim, Ngadiman |
| author_facet | Ahmad, Noor Azizah Abdul Rahman, Russly Osman, Azizah Mustaffa, Razali Karim, Ngadiman |
| author_sort | Ahmad, Noor Azizah |
| collection | UPM |
| description | The optimum conditions of modified atmosphere storage were investigated to provide a basis for the development of modified atmosphere packaging for shallot puree. Microbiological and sensory qualities of shallot puree were evaluated at different atmospheric conditions (by mixing of 5, 10, 15 and 20% CO2 with nitrogen and normal atmospheric condition as control). Samples were stored at 5 ± 1 °C by using Ony/LLDPE and PET/PE/Al/PE as packaging materials. The results showed that TPC and Lactobacillus spp. count increased slowly during storage period in all samples. However, the population of coliform, yeast and mould count and Pseudomonas spp. count were undetected in all samples. The sensory quality decreased significantly (p <0.05) throughout the storage period. Shallot puree packed in Ony/LLDPE with 10% CO2 was found to be the best treatment for extending the storage life up to 12 weeks at 5 ± 1 °C (85–95% RH). |
| first_indexed | 2024-03-06T07:59:05Z |
| format | Article |
| id | upm.eprints-24175 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:59:05Z |
| publishDate | 2010 |
| publisher | Malaysian Agricultural Research and Development Institute (MARDI) |
| record_format | dspace |
| spelling | upm.eprints-241752016-10-12T04:29:04Z http://psasir.upm.edu.my/id/eprint/24175/ Microbiological quality and sensory evaluation of shallot (Allium ascalonium) puree stored in modified atmosphere packaging Ahmad, Noor Azizah Abdul Rahman, Russly Osman, Azizah Mustaffa, Razali Karim, Ngadiman The optimum conditions of modified atmosphere storage were investigated to provide a basis for the development of modified atmosphere packaging for shallot puree. Microbiological and sensory qualities of shallot puree were evaluated at different atmospheric conditions (by mixing of 5, 10, 15 and 20% CO2 with nitrogen and normal atmospheric condition as control). Samples were stored at 5 ± 1 °C by using Ony/LLDPE and PET/PE/Al/PE as packaging materials. The results showed that TPC and Lactobacillus spp. count increased slowly during storage period in all samples. However, the population of coliform, yeast and mould count and Pseudomonas spp. count were undetected in all samples. The sensory quality decreased significantly (p <0.05) throughout the storage period. Shallot puree packed in Ony/LLDPE with 10% CO2 was found to be the best treatment for extending the storage life up to 12 weeks at 5 ± 1 °C (85–95% RH). Malaysian Agricultural Research and Development Institute (MARDI) 2010 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24175/1/Microbiological%20quality%20and%20sensory%20evaluation%20of%20shallot%20%28Allium%20ascalonium%29%20puree%20stored%20in%20modified%20atmosphere%20packaging.pdf Ahmad, Noor Azizah and Abdul Rahman, Russly and Osman, Azizah and Mustaffa, Razali and Karim, Ngadiman (2010) Microbiological quality and sensory evaluation of shallot (Allium ascalonium) puree stored in modified atmosphere packaging. Journal of Tropical Agriculture and Food Science, 38 (2). pp. 179-188. ISSN 1394-9829; ESSN: 2289-9650 http://ejtafs.mardi.gov.my/index.php/publication/issues/archive/28-2010/volume-38-no2/59-380205 |
| spellingShingle | Ahmad, Noor Azizah Abdul Rahman, Russly Osman, Azizah Mustaffa, Razali Karim, Ngadiman Microbiological quality and sensory evaluation of shallot (Allium ascalonium) puree stored in modified atmosphere packaging |
| title | Microbiological quality and sensory evaluation of shallot (Allium ascalonium) puree stored in modified atmosphere packaging |
| title_full | Microbiological quality and sensory evaluation of shallot (Allium ascalonium) puree stored in modified atmosphere packaging |
| title_fullStr | Microbiological quality and sensory evaluation of shallot (Allium ascalonium) puree stored in modified atmosphere packaging |
| title_full_unstemmed | Microbiological quality and sensory evaluation of shallot (Allium ascalonium) puree stored in modified atmosphere packaging |
| title_short | Microbiological quality and sensory evaluation of shallot (Allium ascalonium) puree stored in modified atmosphere packaging |
| title_sort | microbiological quality and sensory evaluation of shallot allium ascalonium puree stored in modified atmosphere packaging |
| url | http://psasir.upm.edu.my/id/eprint/24175/1/Microbiological%20quality%20and%20sensory%20evaluation%20of%20shallot%20%28Allium%20ascalonium%29%20puree%20stored%20in%20modified%20atmosphere%20packaging.pdf |
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