Search results for: D. Seglina

Authors: I. Krasnova, L. Dukalska, D. Seglina, K. Juhnevica, E. Sne, D. Karklina

Abstract:

Experiments were carried out at the Latvia State Institute of Fruit-Growing in 2011. Fresh-cut minimally processed apple and pear mixed salad were packed by passive modified atmosphere (MAP) in PP containers, which were hermetically sealed by breathable conventional BOPP PropafreshTM P2GAF, and Amcor Agrifresh films. Biodegradable NatureFlexTM NVS INNOVIA Films and VC999 BioPack PLA films coated with a barrier of pure silicon oxide (SiOx) were used to compare the fresh-cut produce quality with this packed in conventional packaging films. Samples were cold stored at temperature +4.0±0.5 °C up to 10 days. The quality of salad was evaluated by physicochemical properties – weight losses, moisture, firmness, the effect of packaging modes on the colour, dynamics in headspace atmosphere concentration (CO2 and O2), titratable acidity values, as well as by microbiological contamination (yeasts, moulds and total bacteria count) of salads, analyzing before packaging and after 2, 4, 6, 8, and 10 storage days.

Keywords: Biodegradable packaging, conventional, fresh-cut fruit salad

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Authors: Sigita Boca, Ruta Galoburda, Inta Krasnova, Dalija Seglina, Aivars Aboltins, Imants Skrupskis

Abstract:

The aim of the study was to evaluate the effect of texturizers on the rheological properties of the apple mass and desserts made from various raw materials. The apple varieties - ‘Antonovka’, ‘Baltais Dzidrais’, and ‘Zarja Alatau’ harvested in Latvia, were used for the experiment. The apples were processed in a blender unpeeled for obtaining a homogenous mass. The apple mass was analyzed fresh and after storage at –18ºC. Both fresh and thawed apple mass samples with added gelatin, xantan gum, and sodium carboxymethylcellulose were whisked obtaining dessert. Pectin, pH and soluble dry matter of the product were determined. Apparent viscosity was measured using a rotational viscometer DV–III Ultra. Pectin content in frozen apple mass decreased significantly (p<0.05) compared to the fresh sample. The viscosity of apple desserts immediately after their preparation depends on the physico-chemical properties of apples and the texturizers used in the production.

Keywords: Apple variety, apparent viscosity, hydrocolloids, pectin, texturizers.

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