共查询到20条相似文献,搜索用时 46 毫秒
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M. Helena Gomes Randolph M. Beaudry Domingos P.F. Almeida F. Xavier Malcata 《Journal of food engineering》2010
Respiration rates were measured in fresh-cut ‘Rocha’ pear (Pyrus communis L.) stored at four temperatures (0, 5, 10 and 15 °C) and with oxygen partial pressures ranging from 0 to 18 kPa. Respiratory quotient and ethanol production were used to determine the fermentation threshold. The oxygen concentration effect on the respiration rate was accurately described using Michaelis–Menten kinetics, without non-competitive inhibition by CO2, and the effect of temperature on the respiration rate was well modelled by exponential functions. The oxygen level at which respiration was half its maximum (apparent Km,O2) was similar to or only slightly greater than the fermentation threshold. The narrow range of oxygen between Km,O2 and the fermentation threshold, suggests that modified atmosphere packaging technology has a limited applicability toward extension of the shelf-life of fresh-cut ‘Rocha’ pear. 相似文献
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Miguel A. Cerqueira Maria J. Sousa-Gallagher Isabel Macedo Rocio Rodriguez-Aguilera Bartolomeu W.S. Souza José A. Teixeira António A. Vicente 《Journal of food engineering》2010
The objectives of this work were to determine the influence of the application of two different coatings (galactomannan and chitosan) and of storage temperature on the gas exchange rate of “Regional” cheese; subsequently, the coating that showed the greatest influence on the cheese gas exchange and simultaneously decreased the O2 consumption (RO2) and the CO2 production (RCO2) rates was applied on cheese, being the shelf-life parameters monitorized through the performance of chemical and microbiological analyses. Both coatings caused a reduction of RO2 and RCO2 of the cheese (between 0.19- and 1.30-fold for RO2 and between 0.19- and 1.50-fold for RCO2, depending on the temperatures). The cheese coated with the galactomannan coating was the one with the lower values of RO2 (between 0.195 and 0.635 mL kg−1 h−1) and RCO2 (between 0.125 and 0.900 mL kg−1 h−1). Temperature was also found to have an important effect on RO2 and RCO2, its influence being well described by an Arrhenius equation with coefficients of determination, R2, of 0.85 and above. The chemical and microbiological analyses showed that the application of the coating in cheese samples can be used to decrease the water loss and the colour changes during the storage time. The presence of the coating decreased the moisture loss of the cheese in 2.5% and 1.9%, and the weight loss in 3.8% and 3.1% at 4 °C and 20 °C, respectively. Also, the hardness of the cheese can be decreased as a result of the interaction of the presence of the coating with changes in the storing temperature. In the studied range (4–20 °C) temperature has a statistically significant effect in moisture loss, colour change, hardness and total mesophilic bacterial growth. 相似文献
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