Hurdle technology for shelf stable minimally processed French beans (Phaseolus vulgaris): A response surface methodology approach

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• 作者：Sumit Gupta ; ^{sumitg@barc.gov.in} ; Suchandra Chatterjee ; Jasraj Vaishnav ; Vivekanand Kumar ; Prasad S. Variyar ; Arun Sharma
• 关键词：Minimally processed French beans ; Hurdle technology ; Citric acid treatment ; 纬-Irradiation ; Modified atmosphere packaging ; Response surface methodology
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2012
• 期刊代码：121_00236438
• 类别：abs
• 出版时间：October, 2012
• 卷：48
• 期：2
• 页码：182-189
• 文件大小：1390 K

摘要

Citric acid treatment in combination with gamma radiation and modified atmosphere packaging was employed as hurdles for control of microorganisms and extending shelf life of minimally processed French beans. Response surface methodology was used to optimize citric acid treatment and 纬-irradiation dose to obtain product with desired microbial and sensory quality. Optimum processing conditions (citric acid 8.4聽g聽L^鈭?; irradiation dose 0.7聽kGy; 10聽掳C) resulted in modified atmosphere of 18%O₂ and 4%CO₂ at end of storage period. Under these conditions shelf life of the product could be extended by one week with acceptable sensory and nutritional quality as evaluated by total antioxidant, phenolics, flavonoids and vitamin C content.