Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage
A study on storage stability of durian leather was carried out at room temperature using four types of packaging materials - laminated aluminium foil (LAF), high-density polyethylene (HDPE), low-density polyethylene (LDPE) and polypropylene (PP) films - for 12 weeks. Analyses on physicochemical, mic...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
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SCI
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51740/1/51740.pdf http://psasir.upm.edu.my/id/eprint/51740/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Irwandi%20-%20Effects%20of%20type%20of%20packaging%20materials%20on%20physicochemical%20%20microbiological%20and%20sensory.pdf |
| _version_ | 1811137485986594816 |
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| author | Jaswir, Irwandi Che Man, Yaakob Yusof, Salmah Selamat, Jinap Sugisawa, Hiroshi |
| author_facet | Jaswir, Irwandi Che Man, Yaakob Yusof, Salmah Selamat, Jinap Sugisawa, Hiroshi |
| author_sort | Jaswir, Irwandi |
| collection | UPM |
| description | A study on storage stability of durian leather was carried out at room temperature using four types of packaging materials - laminated aluminium foil (LAF), high-density polyethylene (HDPE), low-density polyethylene (LDPE) and polypropylene (PP) films - for 12 weeks. Analyses on physicochemical, microbiological and sensory characteristics were conducted at weeks 0, 2, 4, 8 and 12. Analyses for sugar, fat and caloric contents were conducted at the beginning and the end of storage period. Moisture contents and water activity (A(w)) fluctuated during storage but tended to decrease after week 8. Non-enzymatic browning increased significantly (P < 0.05) for all samples in packaging materials used; the highest increases were observed in LDPE-packed leather. The increases were related to the changes in colour of samples during storage. The longer storage time, the higher L and b values and the lower a value. The pH, although it fluctuated in the first weeks, slightly increased at the end of the storage period, while the hardness for each sample gradually increased during the storage. Microbial analyses showed that total mesophilic bacteria (TMB) and total moulds and yeast (TMY) counts were low, where after 12-week storage TMB and TMY were less than 60 and 140 cfu g-1, respectively. Organoleptically, for all attributes evaluated, all samples were acceptable by panelists during the 12-week storage period. |
| first_indexed | 2024-03-06T09:13:50Z |
| format | Article |
| id | upm.eprints-51740 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-09-25T03:35:03Z |
| publishDate | 1998 |
| publisher | SCI |
| record_format | dspace |
| spelling | upm.eprints-517402024-08-05T06:37:36Z http://psasir.upm.edu.my/id/eprint/51740/ Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage Jaswir, Irwandi Che Man, Yaakob Yusof, Salmah Selamat, Jinap Sugisawa, Hiroshi A study on storage stability of durian leather was carried out at room temperature using four types of packaging materials - laminated aluminium foil (LAF), high-density polyethylene (HDPE), low-density polyethylene (LDPE) and polypropylene (PP) films - for 12 weeks. Analyses on physicochemical, microbiological and sensory characteristics were conducted at weeks 0, 2, 4, 8 and 12. Analyses for sugar, fat and caloric contents were conducted at the beginning and the end of storage period. Moisture contents and water activity (A(w)) fluctuated during storage but tended to decrease after week 8. Non-enzymatic browning increased significantly (P < 0.05) for all samples in packaging materials used; the highest increases were observed in LDPE-packed leather. The increases were related to the changes in colour of samples during storage. The longer storage time, the higher L and b values and the lower a value. The pH, although it fluctuated in the first weeks, slightly increased at the end of the storage period, while the hardness for each sample gradually increased during the storage. Microbial analyses showed that total mesophilic bacteria (TMB) and total moulds and yeast (TMY) counts were low, where after 12-week storage TMB and TMY were less than 60 and 140 cfu g-1, respectively. Organoleptically, for all attributes evaluated, all samples were acceptable by panelists during the 12-week storage period. SCI 1998 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/51740/1/51740.pdf text en http://psasir.upm.edu.my/id/eprint/51740/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Irwandi%20-%20Effects%20of%20type%20of%20packaging%20materials%20on%20physicochemical%20%20microbiological%20and%20sensory.pdf Jaswir, Irwandi and Che Man, Yaakob and Yusof, Salmah and Selamat, Jinap and Sugisawa, Hiroshi (1998) Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage. Journal of the Science of Food and Agriculture, 76 (3). pp. 427-434. ISSN 0022-5142; ESSN: 1097-0010 http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199803)76:3%3C427::AID-JSFA967%3E3.0.CO;2-3/abstract 10.1002/(SICI)1097-0010(199803)76:3<427::AID-JSFA967>3.0.CO;2-3 |
| spellingShingle | Jaswir, Irwandi Che Man, Yaakob Yusof, Salmah Selamat, Jinap Sugisawa, Hiroshi Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage |
| title | Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage |
| title_full | Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage |
| title_fullStr | Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage |
| title_full_unstemmed | Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage |
| title_short | Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage |
| title_sort | effects of type of packaging materials on physicochemical microbiological and sensory characteristics of durian fruit leather during storage |
| url | http://psasir.upm.edu.my/id/eprint/51740/1/51740.pdf http://psasir.upm.edu.my/id/eprint/51740/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Irwandi%20-%20Effects%20of%20type%20of%20packaging%20materials%20on%20physicochemical%20%20microbiological%20and%20sensory.pdf |
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