Monitoring the Shelf-Life of Minimally Processed Fresh-Cut Apple Slices By Physical-Chemical Analysis and Electronic Nose
Received Date: Jun 11, 2014 / Accepted Date: Jul 25, 2014 / Published Date: Jul 27, 2014
Fresh-cut apples, in slices or in cubes, are minimally processed products, which are currently collecting a great interest by fruit marketers for their promising diffusion. Their shelf life, from a microbiological point of view, has been fixed about 2 or 3 weeks under refrigeration. However in a few days they undergo biochemical degradations with production of off-flavors and texture breakdown. In this work, the change of aromatic fingerprint of apple slices packaged in air and in a modified atmosphere (with 100% N2) and stored at 4°C was measured, by using a commercial electronic nose. The obtained data were also compared with sensory evaluation of judge’s panel. Moreover, quality parameters such as total acidity, total soluble solids and firmness were determined at different storage times (0, 4, 8 and 12 days).
The data show that the electronic nose is able to discriminate between the two different storage conditions applied: the multivariate analysis, Principal Component Analysis, presents clearly differences among the four sampling times when the apple slices are stored in air and in N2.
Our results indicate that the electronic nose can be considered a valid supplementary tool to human sensory panel assessment especially in food quality safety and control and it can be a simple, objective and rapid method to control the food quality during the storage.
Keywords: Fresh-cut apples; Shelf-life; Electronic nose; Sensory analysis; Food storage; Minimally processed fruit
Citation: Guarrasi V, Giacomazza D, Germanà MA, Amenta M, San Biagio PL (2014) Monitoring the Shelf-Life of Minimally Processed Fresh- Cut Apple Slices By Physical–Chemical Analysis and Electronic Nose. Agrotechnol 3: 126. Doi: 10.4172/2168-9881.1000126
Copyright: ©2014 Guarrasi V, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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