International Journal of Food Processing Technology  (Volume 2 Issue 1)
 Minimal Processing and Modified Atmosphere Packaging of Carrot Discs: Effects of Packaging Film and Product Weight  International Journal of Food Processing Technology
Pages 31-38

Okan Esturk, Zehra Ayhanand Tolga Gokkurt

Published: 15 January 2015
Carrot (Daucus carota L.) discs were prepared and packaged in low density polyethylene (LDPE) bags with or without aluminium silicate under passive modified atmosphere, and then stored at 4 °C for 21 days. The effects of modified atmosphere packaging (MAP) treatments on oxygen and carbon dioxide concentrations in the headspace, color, texture, mass loss, pH, total titratable acidity (TTA), β-carotene content and sensory quality of packaged carrot discs were determined. Oxygen levels decreased and carbon dioxide levels increased significantly within 7 days and stayed stable for the rest of the storage time. While L* and WI values increased, a* and b* values decreased at the end of the storage. Storage time was the most significant factor affecting physiological, physicochemical and sensory attributes. β-carotene content was 5.89 g kg−1 fresh tissue right after processing and decreased in all applications during storage. The shelf-life was determined as 14 days for minimally processed carrot discs for all applications.
Carrot, Modified atmosphere packaging, Aluminium silicate, Shelf-life.