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