Wpływ sposobu pakowania na wybrane zmiany fizyczne bananów w czasie ich zamrażalniczego przechowywania

Ładowanie...
Miniatura

Data

2009

Tytuł czasopisma

ISSN czasopisma

Tytuł tomu

Wydawca

Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie

Abstrakt

Generally, fruits are characterized by a short-term stability as a result of a fast running ripening process. The main aim of the research was to define the influence of kind of packaging on some physical changes of the bananas during frozen storage. The bananas were stored in Air (P), Vacuum (V) and Atmosphere Modified (MAP) in time three months in –25°C. Kinetics of texture changes was studied on a whole banana fruit and a vertical selection of banana. The texture properties can include several parameters: hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness. Texture measurements were made using TPA test. The whole banana fruit characterize with decrease such parameters as hardness, adhesiveness, gumminess and chewiness. Vertical selections of banana characterize with decrease such parameters as hardness, gumminess and chewiness. However, the growth of adhesiveness and cohesiveness succeeded. The results indicated that kind of packaging not influence on amplification banana fruits.

Opis

Słowa kluczowe

banany, tekstura, TPA, zamrażalnicze przechowywanie, bananas, frozen storage, texture

Cytowanie

Szczepanik G., Bakan A., Lisiecki S. (2009). Wpływ sposobu pakowania na wybrane zmiany fizyczne bananów w czasie ich zamrażalniczego przechowywania. Folia Pomer. Univ. Technol. Stetin. 2009, Agric., Aliment., Pisc. Zootech. 269 (9), 67–78. https://hdl.handle.net/20.500.12539/1131