Effect of perforation packaging on quality of fresh-cut carrot during storage

Abstract

The aim of this work was to evaluate the effect of packaging perforation on quality of carrot slices during cold storage at 5 °C. Polyethylene bags with different number of perforations (3, 4, and 6) were used in this experiment. Headspace oxygen concentration, respiration, weight loss, surface color, firmness, pH, and soluble solid content were examined throughout storage. It was observed, that all the investigated packaging were effective in maintaining the quality of carrot slices compared to the control. There was no symptom of decay until 12 days. In addition, pH, soluble solid content, and firmness showed nonsignificant change. Moreover, weight loss of packed carrot slices was below 2% after 12 days of storage. Packed carrot had better appearance at the end of experiment (12 days) than that of control.

Effect of lactic acid and lysozyme on river fish fillets during cold storage

“…Surface color of catfish was measured with a handheld Minolta Chroma Meter CR-400 (Minolta Corporation, Osaka, Japan). Standard CIE L*, a* and b* color characteristics were determined at three points on each fillet following Dam et al (2020aDam et al ( , 2020b.…”