The aim of this paper was to describe a methodological approach for the development of a ready-to-eat product: cooked broccoli (Brassica Rapa L. var. silvestris). Samples of broccoli were husked, washed, stewed, packaged with 6 different mixtures of gas, and then stored at 4 +/- 1 degrees C for 14 days. HACCP procedure was performed to identify critical control points during the process. Colour, gravimetric analysis and sensorial profile evaluation were performed to monitor qualitative losses of packaged samples during shelf-life. The volatile head-space of samples was analyzed by GC/MS.
Shelf-life of Brassica Rapa L. var Silvestris in Protective Atmosphere Packaging / Nicolais, V.; Maturi, T.; Langella, A.; Romano, Annalisa; Villani, Francesco; Barbieri, Giancarlo; Masi, Paolo. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 15:(2003), pp. 287-297.
Shelf-life of Brassica Rapa L. var Silvestris in Protective Atmosphere Packaging
ROMANO, ANNALISA;VILLANI, FRANCESCO;BARBIERI, GIANCARLO;MASI, PAOLO
2003
Abstract
The aim of this paper was to describe a methodological approach for the development of a ready-to-eat product: cooked broccoli (Brassica Rapa L. var. silvestris). Samples of broccoli were husked, washed, stewed, packaged with 6 different mixtures of gas, and then stored at 4 +/- 1 degrees C for 14 days. HACCP procedure was performed to identify critical control points during the process. Colour, gravimetric analysis and sensorial profile evaluation were performed to monitor qualitative losses of packaged samples during shelf-life. The volatile head-space of samples was analyzed by GC/MS.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
