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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(3): 413-421
High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce
Md. Azizul Haque1,2 • Md. Asaduzzaman1 • Md. Sultan Mahomud3 • Md. Rizvi Alam1 • Alin Khaliduzzaman4,5 • Shib Nath Pattadar6 • Raju Ahmmed7
1 Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Universita` 1, 39100 Bolzano, Italy 2 Department of Food Technology and Nutritional Science (FTNS), Mawlana Bhashani Science and Technology University (MBSTU), Tangail 1902, Bangladesh 3 Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh 4 Graduate School of Agriculture, Kyoto University, Kitashirakawa-Oiwake-cho, Sakyo-ku, Kyoto 606-8502, Japan 5 Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet 3100, Bangladesh 6 School of Environment and Natural Resources, The Ohio State University, Columbus, OH 43210, USA 7 Department of Chemical and Food Engineering, Dhaka University of Engineering and Technology, Gazipur 1707, Bangladesh
ABSTRACT
Fresh-cut lettuce is a very well-known salad for today’s routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.
KEYWORD
High CO2 · MAP · Minimal process · Freshcut · Iceberg lettuce
Food Science and Biotechnology 2021 ; 30(3): 413-421
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