SHELF LIFE STABILITY OF OSMODEHYDRATED WHITE CABBAGE - MATHEMATICAL MODEL
Keywords:
Cabbage, Osmotic treatment, Shelf-life, Model, MAP
Abstract
The aim of the present work is to deternmine the shelf life of osmodehydrated white cabbage in three different osmotic solutions. Chemical and color parameters were analysed so as the sensory acceptance and microbiological profile of the OT cabbage after 90 days of storage. Hybrid “Bravo“ was considered within this research because if its high yield and wide cultivation in province of Vojvodina. Solutions of sucrose and chloride was applied so as sugar beet molasses in OT. OT cabbage was packed in MAP with variation in gas mixture of 40:60/ CO2:N2 (atmosphere 1) and 80:20/CO2:N2 (atmosphere 2). Shelf-life evaluation is shown good sensorial acceptance, satisfied microbiological quality. The obtained mathematical model was able to successfully predict experimental results. The model is easy to implement could be effectively used for predictive purposes, modelling and optimization of the osmotic treatment.
References
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Sabır, A., Sabır, F. K., and Kara, Z. (2011). Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage. Journal of food science and technology 48, 312-318.
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Vlahović, B. (2015). Tržište agroindustrijskih proizvoda, Poljoprivredni fakultet, Novi Sad, Republika Srbija
Zapata, P. J., Guillén, F., Martínez‐Romero, D., Castillo, S., Valero, D., and Serrano, M. (2008). Use of alginateor zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality. Journal of the Science of Food and Agriculture 88, 1287-1293.
Bozkir, H., Ergün, A. R., Serdar, E., Metin, G., and Baysal, T. (2019). Influence of ultrasound and osmotic dehydration pretreatments on drying and quality properties of persimmon fruit. Ultrasonics sonochemistry 54, 135-141.
Brito, T., Pereira, A., Pastore, G., Moreira, R., Ferreira, M., and Fai, A. (2020). Chemical composition and physicochemical characterization for cabbage and pineapple by-products flour valorization. LWT 124, 109028.
Ciurzyńska, A., Kowalska, H., Czajkowska, K., and Lenart, A. (2016). Osmotic dehydration in production of sustainable and healthy food. Trends in Food Science & Technology 50, 186-192.
Ćurčić, B. L., Pezo, L., Filipović, V., Nićetin, M., and Knežević, V. (2015). Osmotic treatment of fish in two different solutions‐artificial neural network model. Journal of Food Processing and Preservation 39, 671-680.
Cvetković, B. R., Pezo, L. L., Mišan, A., Mastilović, J., Kevrešan, Ž., Ilić, N., and Filipčev, B. (2019). The effects of osmotic dehydration of white cabbage on polyphenols and mineral content. LWT 110, 332-337.
Guillén, F., Castillo, S., Zapata, P., Martínez-Romero, D., Valero, D., and Serrano, M. (2006). Efficacy of 1-MCP treatment in tomato fruit: 2. Effect of cultivar and ripening stage at harvest. Postharvest Biology and Technology 42, 235-242.
Hyun, J.-E., Bae, Y.-M., Yoon, J.-H., and Lee, S.-Y. (2015). Preservative effectiveness of essential oils in vapor phase combined with modified atmosphere packaging against spoilage bacteria on fresh cabbage. Food Control 51, 307-313.
ISO, E., 1991: 4833 (1991) Methods for Microbiological Examination of Food and Animal Feeding Stuffs. Enumeration of Micro‐organisms. Colony Count Technique at 30° C.
ISO, SPRPS, 2003: 750 (2003) Fruit and vegetable products -- Determination of titratable acidity
ISO, I., 2003: 4121 (2003) Sensory analysis — Guidelines for the use of quantitative response scales. International Organization for Standardization, Geneva.
ISO, I., 2008: 21527-2 (2008) Microbiology of Food and Animal Feeding Stuffs: Horizontal Method for the Enumeration of Yeasts and Moulds: Part 2: Colony Count Technique in Products with Water Activity Less Than Or Equal to 0, 95: ISO.
Knežević, V., Pezo, L. L., Lončar, B. L., Filipović, V. S., Nićetin, M. R., Gorjanović, S. Ž., and Šuput, D. (2019). Antioxidant capacity of nettle leaves during osmotic treatment. Periodica Polytechnica Chemical Engineering 63, 491-498.
Koprivica, G. B., Pezo, L. L., Ćurčić, B. L., Lević, L. B., and Šuput, D. Z. (2014). Optimization of osmotic dehydration of apples in sugar beet molasses. Journal of Food Processing and Preservation 38, 1705-1715.
Kowalska, H. (2005). The effect of C vitamin on the osmotic dehydration process in apples. Zywność. Nauka Technologia Jakość 4, 109-119.
Lech, K., Michalska, A., Wojdyło, A., Nowicka, P., and Figiel, A. (2018). The influence of physical properties of selected plant materials on the process of osmotic dehydration. LWT 91, 588-594.
Martínez‐Romero, D., Guillén, F., Castillo, S., Valero, D., and Serrano, M. (2003). Modified atmosphere packaging maintains quality of table grapes. Journal of Food Science 68, 1838-1843.
Nićetin, M. R., Pezo, L. L., Lončar, B. L., Filipović, V., Šuput, D. Z., Knezević, V. M., and Filipović, J. S. (2017). The possibility of increasing the antioxidant activity of celery root during osmotic treatment. Journal of the Serbian Chemical Society 82, 253-265.
Noseda, B., Islam, M. T., Eriksson, M., Heyndrickx, M., De Reu, K., Van Langenhove, H. and Devlieghere, F. (2012). Microbiological spoilage of vacuum and modified atmosphere packaged Vietnamese Pangasius hypophthalmus fillets. Food Microbiology 30, 408-419.
Osae, R., Essilfie, G., Alolga, R. N., Akaba, S., Song, X., Owusu‐Ansah, P., and Zhou, C. (2020). Application of non‐thermal pretreatment techniques on agricultural products prior to drying: a review. Journal of the Science of Food and Agriculture 100, 2585-2599.
Osae, R., Zhou, C., Xu, B., Tchabo, W., Tahir, H. E., Mustapha, A. T., and Ma, H. (2019). Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices. Journal of food biochemistry 43, e12832.
Patras, A., Brunton, N. P., Da Pieve, S., and Butler, F. (2009). Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innovative Food Science & Emerging Technologies 10, 308-313.
Phisut, N., Rattanawedee, M., and Aekkasak, K. (2013). Effect of osmotic dehydration process on the physical, chemical and sensory properties of osmo-dried cantaloupe. International Food Research Journal 20.
Rincon, A., and Kerr, W. L. (2010). Influence of osmotic dehydration, ripeness and frozen storage on physicochemical properties of mango. Journal of Food Processing and Preservation 34, 887-903.
Sabır, A., Sabır, F. K., and Kara, Z. (2011). Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage. Journal of food science and technology 48, 312-318.
Siriamornpun, S., Ratseewo, J., Kaewseejan, N., and Meeso, N. (2015). Effect of osmotic treatments and drying methods on bioactive compounds in papaya and tomato. RSC advances 5, 18579-18587.
Šuput, D., Lazić, V., Pezo, L., Gubić, J., Šojić, B., Plavšić, D., Lončar, B., Nićetin, M., Filipović, V., and Knežević, V. (2019). Shelf life and quality of dehydrated meat packed in edible coating under modified atmosphere. Romanian Biotechnological Letters 24, 545-553.
Tolera, K. D., and Abera, S. (2017). Nutritional quality of Oyster Mushroom (Pleurotus Ostreatus) as affected by osmotic pretreatments and drying methods. Food science & nutrition 5, 989-996.
Vlahović, B. (2015). Tržište agroindustrijskih proizvoda, Poljoprivredni fakultet, Novi Sad, Republika Srbija
Zapata, P. J., Guillén, F., Martínez‐Romero, D., Castillo, S., Valero, D., and Serrano, M. (2008). Use of alginateor zein as edible coatings to delay postharvest ripening process and to maintain tomato (Solanum lycopersicon Mill) quality. Journal of the Science of Food and Agriculture 88, 1287-1293.
Published
2021/04/27
Section
Papers