Sensory Characteristics of Fresh-Cut Spinach Preserved by Combined Factors Methodology |
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Authors: | AM Piagentini DR Güemes ME Pirovani |
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Affiliation: | Authors are with Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química-Universidad Nacional del Litoral, C.C. 266–3000 Santa Fe, Argentina. Direct inquiries to Author Piagentini (E-mail: ). |
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Abstract: | Fresh‐cut spinach was treated with citric acid and ascorbic acid solutions and packaged in monooriented polypropylene (OPP) bags or low density polyethylene (LDPE) bags. Sensory attributes, chlorophyll retention, and weight loss were evaluated throughout refrigerated storage. Mathematical models were developed to analyze and predict the effect of the citric acid and ascorbic acid concentrations and storage time on off‐odor development, general appearance, wilting, browning, and color. Sensory attributes of fresh‐cut spinach decreased with storage time. Type of film affected off‐odor development, but did not influence visual sensory attributes. Chemical treatment and type of packaging film did not affect chlorophyll retention. Both types of packaging film controlled weight loss. |
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Keywords: | spinach fresh-cut sensory characteristics chlorophyll packaging |
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