Modified atmosphere packaging of precooked vegetables: Effect on physicochemical properties and sensory quality

Abstract

This study aims at verifying the effect of three modified atmosphere packaging (MAP) conditions, all with high CO2 and residual or low O2 contents (%O2/%CO2: 0/40; 2.5/40 and 2.5/60), on the quality preservation of several species of precooked vegetables (cabbage, carrots, green beans and bell peppers). The study was carried out for different storage periods (up to 28days and 6 sampling periods). Physicochemical parameters (pH, acidity, moisture and ash contents, antioxidant activity, colour, and texture), microbial growth, organoleptic properties and consumer acceptability were assessed. Concerning physicochemical parameters and microbial growth only slight changes without any consistent tendency were observed. This was also confirmed by the trained panel that could not discriminate samples with different storage times. Best preservation conditions were obtained with 0%O2/40%CO2, promoting a shelf life extension of almost 12days more comparing to commercial conditions presently used.