CA- and MA storage of carrot, cabbages and onion

Kasvisten varastoinnin aikana tärkeimpiä laatua alentavia tekijöitä on soluhengitys. Soluhengityksen hidastaminen yleensä parantaa kasvisten säilyvyyttä. Oikean varastointilämpötilan ohella kasvista ympäröivän kaasutilan muuntelu normaalista ilmasta poikkeavaksi on keino, jolla soluhengitystä voidaan hidastaa. Tästä syystä säätöilma- eli CA-varastointi, muunnetun ilmakehän varastointi eli MA-varastointi ja alipainevarastointi ovat mielenkiintoisia vaihtoehtoja normaalille kylmävarastoinnille. Katsaukseen on koottu tietoa näistä varastointitekniikoista, niiden teknisistä ratkaisuista ja varastoinnin kustannuksista. Yksinkertaisimmillaan MA-varastointi tarkoittaa sitä, että tuote pakataan kaasuja valikoivasti läpäisevään materiaaliin. Eniten kustannuksia aiheutuu pakkauskoneesta ja -materiaaleista sekä työvoimakuluista pakattaessa. CA-varastoinnissa suurimmat kustannukset aiheutuvat varaston tiivistämisestä ja kaasutus- ja mittalaitteista. CA ja MA-varastoinnin kustannusten vertailu keskenään on vaikeaa, koska ei ole riittävästi tietoa MA-varastoinnista eri kasviksilla. Käytön kannalta MA-varastointi pakkauksissa on joustavampi kuin CA-varastointi ja mahdollistaa suojaavan kaasukehän säilyttämisen tuotteen ympärillä myös varaston ulkopuolella. Katsauksen lopussa tarkastellaan CA- ja MA-varastoinnin tuomia mahdollisuuksia lähinnä porkkanan, kaalien ja sipulin laadun säilyttämisessä. CA- ja MA-varastointimenetelmät näyttävät lupaavimmilta kaaleille ja sipulille. Ennen kuin Suomessa kannattaa lähteä suuremmassa mitassa toteuttamaan joko CA- tai MA-varastointia tarvitaan kokeellista tutkimusta menetelmien antamista hyödyistä laadun ja jakelun kannalta.Respiration is one of the most important factors affecting the quality reduction of vegetables during storage. Retardation of respiration generally improves shelf-life. Proper storage temperature and the modification of atmosphere around produce are means to retard respiration. For this reason, controlled atmosphere (CA) storage and modified atmosphere storage (MA) are interesting options to normal cold storage. Information about these storage techniques, their technical solutions and storage costs have been compiled in this review. At its simplest, modified atmosphere storage can be implemented by packing produce in a material with proper gas permeability properties. Most costs derive from a packaging machine, packaging materials and labour. With regard to CA-storage, most costs come from the sealing up of a storage room, and gasification and measurement systems. Comparison of costs between CA and N4A storage is difficult, because there is not adequate information available regarding the MA storage of vegetables. From a use point of view, MA storage in packages is more flexible than CA storage, and makes possible a protective atmosphere around the produce after taking it from a storage room. At the end of the review, the possibilities offered by CA and MA storage regarding the quality retention of carrots, cabbages and onions are considered. CA and MA storage appear to be more promising techniques for cabbages and onion than for carrots. Before these techniques are deemed worth implementing in the storage of vegetables in Finland, experimental research about the benefits from a quality and distribution point of view is needed.vokMyynti MTT tietopalveluyksikkö. Yksikön huom.: Kirjasto Aj-

Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients

http://www.elsevier.com/locate/meatsciThe physical properties and sensory attributes of phosphate-free frankfurters were examined using response surface methodology by varying the amounts of five compositional variables: salt, modified tapioca starch-, sodium citrate (NaC)- and wheat bran and fat in the batter. Altogether, 20 different types of frankfurters were prepared. When the frankfurters were made without phosphate, additional non-meat ingredients were needed at salt contents of less than 1.5%. Modified tapioca starch and sodium citrate decreased frying loss, with the former also improving water and fat binding

Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models.

Sixteen different types of sous vide-processed products were evaluated for safety with respect to nonproteolytic group II Clostridium botulinum by using challenge tests with low (2.0-log-CFU/kg) and high (5.3-log-CFU/kg) inocula and two currently available predictive microbiological models, Food MicroModel (FMM) and Pathogen Modeling Program (PMP). After thermal processing, the products were stored at 4 and 8°C and examined for the presence of botulinal spores and neurotoxin on the sell-by date and 7 days after the sell-by date. Most of the thermal processes were found to be inadequate for eliminating spores, even in low-inoculum samples. Only 2 of the 16 products were found to be negative for botulinal spores and neurotoxin at both sampling times. Two products at the high inoculum level showed toxigenesis during storage at 8°C, one of them at the sell-by date. The predictions generated by both the FMM thermal death model and the FMM and PMP growth models were found to be inconsistent with the observed results in a majority of the challenges. The inaccurate predictions were caused by the limited number and range of the controlling factors in the models. Based on this study, it was concluded that the safety of sous vide products needs to be carefully evaluated product by product. Time-temperature combinations used in thermal treatments should be reevaluated to increase the efficiency of processing, and the use of additional antibotulinal hurdles, such as biopreservatives, should be assessed