Quality and Shelf-life of Fresh Cut Crrot Slices as Affected by Slicing Method

Authors

Catherine Barry-Ryan, Technological University DublinFollow
David O'Beirne Prof, University of LimerickFollow

Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Publication Details

Journal of Food Science, 63, 851-856.

doi:10.1111/j.1365-2621.1998.tb17913.x

Abstract

The effects of slicing method on the quality and storage-life of modified atmo¬sphere packaged carrot slices were determined using microscopy, sensory evalu¬ation, microbial counts and a range of physical and chemical tests. Slicing caused physical damage, physiological stress and enhanced microbial growth. The se¬verity of these effects were in the order of blunt machine blade > sharp machine blade > razor blade. These findings provide insights into the magnitude and ba¬sis of slicing effects and also confirm the importance of gentle processing and the use of a sharp blade.

DOI

https://doi.org/10.1111/j.1365-2621.1998.tb17913.x

Recommended Citation

Barry-Ryan, C., O'Beirne, D.:Quality and shelf-life of fresh cut carrot slices as affected by slicing method. Journal of Food Science, 63 (5), 851-856. doi:10.1111/j.1365-2621.1998.tb17913.x