اثر سرد كردن سريع، اسيدي كردن و بسته بندي بر زمان ماندگار سالاد سيب زميني

چكيده انگليسي :

246 Effect of Rapid Cooling Acidification and Packaging on Potato Salad Shelf Life Vahid Radi v radi@ag iut ac ir August 23 2015 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Ali Nasirpour ali nasirpour@cc iut ac irAbstractToday with the changes in socio economical conditions of the countries and formation of new eatinghabits the culture of eating ready to eat foods has become common It s such that according to the statistics the mass of European transactions of chilled processed foods has reached from 1 9 million dollars a year in1996 to 6 10 million dollars a year in 2005 Considering lack of any thermal processing before consumingchilled foods practicing good manufacturing hygiene in such products and adopting some methods forpreventing the increase in their microbial contamination is of crucial importance Huge mass of tradingsuch products include ready to eat salads Among which potato salad has allocated significant part of thistrade to itself Potato salad due to having a combination of rich nutritional valuable components is a goodenvironment for different kinds of spoilage As more than 90 percent of poisoning derived from potatoproducts has been reported of consuming potato salad Therefore an attempt has been made in this studyto examine different treatments on shelf life of potato salad In this study thermal processing done 15 to45 minutes was done on vegetables of potato salad including peas and potato and carrot squares Thisprocess was done using hot water hot acetic acid solution and combined of hot water hot acetic acidsolution at first 20 minutes in hot water and then continue the thermal processing in the ho t acetic acidsolution After the process 7 different treatments including lack of practicing good manufacturing hygiene the use of Rosemary essential oil 0 01 w w the use of Shirazi thyme essential oil 0 02w w acidification rapid cooling vacuum packaging and modified atmosphere packaging 20 carbon dioxideand 80 2 was done on potsto salad samples Also three combinated treatments was done The firstcombinated treatment COM1 including Rosemary essential oil Shirazi thyme essential oil acidification and rapid cooling the second combined treatment COM2 including Rosemary essential oil Shirazi thymeessential oil acidification rapid cooling and vacuum packaging and the third combined treatment includingRosemary essential oil Shirazi thyme essential oil acidification rapid cooling and modified atmospherepackaging COM3 treatment was done on potato salad Prepared treatments along with control sample without using any treatment were kept in the refrigerator temperature for 8 weeks To study the effect ofchosen treatments on physico chemical and microbiological properties of potato salad made from egg freemayonnaise the microbial tests including total count and yeast and mold count chemical tests includingacidity pH moisture content peroxide value and TBA and physical tests including penetration test andcolorimetric test along with sensory analyses were done for 8 weeks and every week repeated The obtainedresults showed that the COM 2 and COM 3 treatments during 8 weeks of shelf life showed the lowestmicrobial total count and yeast and mold count and chemical acidity pH proxide value and TBA changes and better physical persistent In non combined treatments also the best results were obtained ofthe two treatments of vacuum packaging and modified atmosphere packaging Also the microbial changes total count and yeast and mold count in the acidification and rapid cooling treatments was lees than thecontrol treatment Specially till the 4th week of storage The obtained result of treatment including Rosemaryessential oil and Shirazi thyme essential oil also in test condition showed not efficient to prevent changesof total count yeast and mold count acidity and pH comparing with the control tre atment but this twotreatments was effective to control the

رادي، وحيد

اثر سرد كردن سريع، اسيدي كردن و بسته بندي بر زمان ماندگار سالاد سيب زميني

محصولات آماده مصرف , اسانس آويشن شيرازي , اسانس رزماري , بسته بندي تحت خلاء , بسته بندي اتمسفر اصلاح شده