Respiration Rate of a Dry Coleslaw Mix Affected by Storage Temperature and Respiratory Gas Concentrations |
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Authors: | C P McLaughlin D O'Beirne |
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Affiliation: | Authors McLaughlin and O'Beirne are with the Dept. of Life Sciences, Food Science Research Centre, Univ. of Limerick, Republic of Ireland. |
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Abstract: | The respiration rate of dry coleslaw mix at different concentrations of O2 and CO2 was determined in an open flow-through respirometer at 5°C. Product O2 consumption rate fitted an enzyme kinetics model. Vm and Km values of 22.72 mlkg-1h-1 and 1.083 %O2, respectively were calculated. CO2 had an inhibitory effect on respiration rate. The effect of CO2 on respiration gave a good fit with an uncompetitive inhibition enzyme kinetics model (E = 5.11%). Product respiration rate increased with temperature by an Arrhenius type relationship. Activation energies for O2 consumption and CO2 evolution were 74.8 kJ/kg and 84.2 kJ/kg respectively. These results provide information essential for the design and optimization of modified atmosphere packs for this product. |
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Keywords: | respiration rate enzyme kinetics inhibition coleslaw |
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