effects of cultivar and physiological age on quality and shelf-life of coleslaw mix packaged in modified atmospheres

• Published in: International journal of food science & technology Vol. 40; no. 2; pp. 165 - 175
• Main Authors: Cliffe-Byrnes, V, O'Beirne, D
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01-02-2005; Blackwell Science
• Subjects: bacterial contamination; Biological and medical sciences; Cabbage; carrots; cold storage; coleslaw; consumer acceptance; cultivars; Food industries; food quality; food spoilage; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; gases; guidelines; maturity stage; microbial counts; minimally processed; modified atmosphere packaging; odors; packaging materials; plastic film; raw materials; sensory analysis; shelf life; shredding; slicing; storage quality; storage temperature; Carrot; Vegetables; Sensory analysis; Shelf life; Raw materials; Physiological age; Minimal processing; microbial counts; Quality; Food preservation; carrots; minimally processed; Modified atmosphere; Cabbage; Cultivar
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/j.1365-2621.2004.00927.x

Summary
Two cultivars of ‘Dutch’ cabbage were used to determine conditions whereby coleslaw made from them could be stored under modified atmospheres (MA) with minimal deterioration. The cabbage was sliced and mixed (4:1) with shredded carrot. The effects of storing the cabbages prior to processing, the cultivar identity, and use of low temperatures and MA storage on the quality and storage life were investigated. Quality in terms of appearance and aroma were measured as well as bacterial contamination before and during storage. Cultivar (cv.) Marathon rather than cv. Lennox gave a product of higher quality, with a better shelf‐life, particularly when packaged under micro‐perforated PA‐160 film rather than oriented polypropylene (OPP). Long‐term storage of cabbage prior to processing had detrimental effects on the acceptability of MA packaged coleslaw. Attempts were made to explain the findings in terms of differences in microbial counts. Guidelines were established that could be used in the production of high quality coleslaw mix packaged in MA.