Effect of Water Jet Cutting and Moderate Heat Treatment on Quality of Fresh-Cut Red Oak Leaf Lettuce (Lactuca sativa L. var. crispa)

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• 作者：Sabine Wulfkuehler (1)
  Sabrina Stark (1)
  Johann Dietz (1)
  Herbert Schmidt (2)
  Agnes Weiss (2)
  Reinhold Carle (1) (3)
  
• 关键词：Water jet cutting ; Moderate heat treatment ; Oak leaf lettuce ; Bacterial counts ; Sensorial evaluation ; Phenylalanine ammonia lyase
• 刊名：Food and Bioprocess Technology
• 出版年：2014
• 出版时间：December 2014
• 年：2014
• 卷：7
• 期：12
• 页码：3478-3492
• 全文大小：910 KB
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  3. Allende, A., Selma, M. V., López-Gálvez, F., Villaescusa, R., & Gil, M. I. (2008). Impact of wash water quality on sensory and microbial quality, including / Escherichia coli cross-contamination, of fresh-cut escarole. / Journal of Food Protection, 71(12), 2514-518.
  4. Barry-Ryan, C., & O'Beirne, D. (1998). Quality and shelf-life of fresh cut carrot slices as affected by slicing method. / Journal of Food Science, 63(5), 851-56. CrossRef
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  6. Baur, S., Klaiber, R., Hammes, W. P., & Carle, R. (2004a). Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated water. / Innovative Food Science and Emerging Technologies, 5(1), 45-5. CrossRef
  7. Baur, S., Klaiber, R. G., Koblo, A., & Carle, R. (2004b). Effect of different washing procedures on phenolic metabolism of shredded, packaged iceberg lettuce during storage. / Journal of Agricultural and Food Chemistry, 52(23), 7017-025. CrossRef
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  11. Carre?o-Olejua, R., Hofacker, W. C., & Hensel, O. (2010). High-pressure water-jet technology as a method of improving the quality of post-harvest processing. / Food and Bioprocess Technology, 3(6), 853-60. CrossRef
  12. Cocetta, G., Baldassarre, V., Spinardi, A., & Ferrante, A. (2014). Effect of cutting on ascorbic acid oxidation and recycling in fresh-cut baby spinach ( / Spinacia oleracea L.) leaves. / Postharvest Biology and Technology, 88, 8-6. CrossRef
  13. Delaquis, P. J., Fukumoto, L. R., Toivonen, P. M. A., & Cliff, M. A. (2004). Implications of wash water chlorination and temperature for the microbiological and sensory properties of fresh-cut iceberg lettuce. / Postharvest Biology and Technology, 31(1), 81-1. CrossRef
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• 作者单位：Sabine Wulfkuehler (1)
  Sabrina Stark (1)
  Johann Dietz (1)
  Herbert Schmidt (2)
  Agnes Weiss (2)
  Reinhold Carle (1) (3)
  
  1. Chair Plant Foodstuff Technology, Institute of Food Science and Biotechnology, Hohenheim University, Garbenstrasse 25, 70599, Stuttgart, Germany
  2. Department of Food Microbiology, Institute of Food Science and Biotechnology, Hohenheim University, Garbenstrasse 28, 70599, Stuttgart, Germany
  3. Biological Science Department, Faculty of Science, King Abdulaziz University, P.O. Box 80257, Jeddah, 21589, Saudi Arabia
  
• ISSN：1935-5149

文摘

Fresh-cut red oak leaf lettuce was produced by six different processing lines in order to assess the effect of water jet cutting (nozzle diameter 0.1 mm, pressure 2,500 bar) versus blade cutting as well as washing with cold and warm water (4 and 45 °C, 120 s) prior to and after shredding, respectively. Throughout refrigerated storage (4 °C, 12 days), O2 and CO2 levels in the modified atmosphere of the consumer-sized sample bags were monitored, and fresh-cut products and process water were subjected to microbiological analysis. As further quality parameters, phenylalanine ammonia lyase (PAL) activity as well as levels of chlorophyll a and b, β-carotene and cyanidin 3-O-(6-O-malonyl)-glucoside were determined by HPLC with diode array detection (HPLC-DAD) and HPLC coupled with diode array detection and tandem mass spectrometry (HPLC-DAD-MSn) throughout storage. Additionally, visual appearance and cut edge browning were assessed by sensorial evaluation and stereo microscopy on storage day 8. Microbiological quality throughout commercial shelf life was best retained by warm water washing of shredded lettuce. Furthermore, moderate heat treatment significantly reduced PAL activity and cut edge browning without affecting pigment contents and vitality of the lettuce tissue. Additionally, warm water treatment significantly lowered the microbial load in the process water. Throughout storage, water jet cutting did not affect the microbial, physiological and sensorial fresh-cut lettuce quality compared to blade cutting using a newly sharpened blade, thus indicating a similar degree of wounding due to the cutting techniques applied. The application of a pre-washing step prior to shredding was found to be suitable to reduce the risk of cross-contamination in subsequent process steps.