Volume 6, Issue 2 (June 2019)
J. Food Qual. Hazards Control 2019, 6(2): 73-78 |
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Sarhadi H, Sadeghizadeh-Yazdi J. The Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date. J. Food Qual. Hazards Control 2019; 6 (2) :73-78
URL: http://jfqhc.ssu.ac.ir/article-1-547-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-547-en.html
Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran , j.sadeghizadeh@ssu.ac.ir
Abstract: (2186 Views)
Background: Modified Atmosphere Packaging (MAP) is one of the most convenient packaging methods that could be useful in reducing the wastes and extending the crops’ shelf-life. This research aimed to assess the impact of MAP containing high concentrations of carbon dioxide on physicochemical, microbial, and sensorial properties of Iranian Mazafati date.
Methods: Date samples were packed separately in control and MAP treatment groups and stored at 5 and 25 °C. After 30, 60, and 90 storage days, acidity, Brix index, total count of bacteria, molds, and yeast, texture hardness, wettability, flavor, color changes of samples were evaluated. The data were analyzed by MSTAT-C software.
Results: Acidity, Brix, and microbial loads in the MAP treatment groups were significantly (p<0.05) lower than control group. Hardness values of the date samples were significantly (p<0.05) decreased during 30, 60, and 90 days of storage time using MAP with low temperature. The MAP group at 5 °C and control group at 25 °C had the highest and lowest sensorial scores, respectively showing significant differences (p<0.05).
Conclusion: The results of this study showed that application of the MAP method along with low temperature increases the shelf-life of Iranian Mazafati dates.
Methods: Date samples were packed separately in control and MAP treatment groups and stored at 5 and 25 °C. After 30, 60, and 90 storage days, acidity, Brix index, total count of bacteria, molds, and yeast, texture hardness, wettability, flavor, color changes of samples were evaluated. The data were analyzed by MSTAT-C software.
Results: Acidity, Brix, and microbial loads in the MAP treatment groups were significantly (p<0.05) lower than control group. Hardness values of the date samples were significantly (p<0.05) decreased during 30, 60, and 90 days of storage time using MAP with low temperature. The MAP group at 5 °C and control group at 25 °C had the highest and lowest sensorial scores, respectively showing significant differences (p<0.05).
Conclusion: The results of this study showed that application of the MAP method along with low temperature increases the shelf-life of Iranian Mazafati dates.
DOI: 10.18502/jfqhc.6.2.958
Type of Study: Original article |
Subject:
Special
Received: 18/10/22 | Accepted: 19/02/03 | Published: 19/06/01
Received: 18/10/22 | Accepted: 19/02/03 | Published: 19/06/01
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