Ef fi cacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuce

Authors

Daniel Rico, Technological University DublinFollow
Ana Belen Martin-Diana, Technological University DublinFollow
Jesus Maria Frias, Technological University DublinFollow
J. Barat, Universidad Politencian Camino de Vera
Gary Henehan, Technological University DublinFollow
Catherine Barry-Ryan, Technological University DublinFollow

Document Type

Article

Rights

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

Disciplines

Microbiology

Publication Details

Journal of Food Engineering, vol.79, 2007, pp.1196-1206

Available from the publisher here

Abstract

The use of calcium lactate solutions has been shown to be a healthy alternative to chlorine washing in order to maintain the shelf-life of fresh-cut products. The aim of this research was to analyse the effects of calcium lactate (15 g L⁻¹) treatment at 25 °C and 50 °C (heat-shock) on the textural properties of sliced carrots and to compare those with the chlorine treatment (120 mg L⁻¹) widely used in industry. Several direct and indirect markers of textural changes in carrots during storage were used: Instron textural analysis, Cryo-SEM and optical microscopic, sensory analysis, pectin methylesterase (PME) activity, calcium content and water activity. Samples treated with calcium lactate maintained texture significantly (p < 0.05) better than samples treated with chlorine throughout storage. Calcium lactate treatment produced a reduction in the water activity in sliced carrots and a higher firmness (Instron analysis) than chlorine treatment. In addition, combined use of heat-shock and calcium lactate treatment increased PME activity significantly when compared to the other treatments, results that were confirmed by sensory analysis. Cryo-SEM analyses showed that combined heat-shock and calcium lactate treatment was more effective in maintaining the turgor of cortex tissue cells and reduced the extent of lignification at cutting-edge areas. The use of calcium lactate combined with heat-shock is a promising washing method for fresh-cut carrots in order to preserve their texture and improve their nutritional value, avoiding the use of chlorine washing.

DOI

https://doi.org/10.1016/j.postharvbio.2007.01.013

Recommended Citation

Martin-Diana, A. et al.(2007) Efficacy of steamer jet-injection as alternative to chlorine in fresh-cut lettuceJournal of Food Engineering, 79(4), pp. 1196-1206. DOI: 10.1016/j.postharvbio.2007.01.013