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Article
Ef fi cacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce
Articles
  • Daniel Rico, Dublin Institute of Technology
  • Ana Belen Martin-Diana, Dublin Institute of Technology
  • Jesus Maria Frias, Dublin Institute of Technology
  • J. Barat, Universidad Politencian Camino de Vera
  • Gary Henehan, Dublin Institute of Technology
  • Catherine Barry-Ryan, Dublin Institute of Technology
Document Type
Article
Publication Date
2007-1-1
Rights
This item is available under a Creative Commons License for non-commercial use only
Disciplines
Publication Details

Journal of Food Engineering, vol.79, 2007, pp.1196-1206

Available from the publisher here

Abstract
The use of calcium lactate solutions has been shown to be a healthy alternative to chlorine washing in order to maintain the shelf-life of fresh-cut products. The aim of this research was to analyse the effects of calcium lactate (15 g L−1) treatment at 25 °C and 50 °C (heat-shock) on the textural properties of sliced carrots and to compare those with the chlorine treatment (120 mg L−1) widely used in industry. Several direct and indirect markers of textural changes in carrots during storage were used: Instron textural analysis, Cryo-SEM and optical microscopic, sensory analysis, pectin methylesterase (PME) activity, calcium content and water activity. Samples treated with calcium lactate maintained texture significantly (p < 0.05) better than samples treated with chlorine throughout storage. Calcium lactate treatment produced a reduction in the water activity in sliced carrots and a higher firmness (Instron analysis) than chlorine treatment. In addition, combined use of heat-shock and calcium lactate treatment increased PME activity significantly when compared to the other treatments, results that were confirmed by sensory analysis. Cryo-SEM analyses showed that combined heat-shock and calcium lactate treatment was more effective in maintaining the turgor of cortex tissue cells and reduced the extent of lignification at cutting-edge areas. The use of calcium lactate combined with heat-shock is a promising washing method for fresh-cut carrots in order to preserve their texture and improve their nutritional value, avoiding the use of chlorine washing.
DOI
10.1016/j.postharvbio.2007.01.013
Citation Information
Martin-Diana, A. et al.(2007) Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuceJournal of Food Engineering, 79(4), pp. 1196-1206. DOI: 10.1016/j.postharvbio.2007.01.013