Vapor heat treatment effects on microbial populations and sensory quality of fresh-cut broccoli florets
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Author list: Renumarn P., Srilaong V., Uthairatanakij A., Kanlayanarat S., Jitareerat P.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2013
Journal: Acta Horticulturae (0567-7572)
Volume number: 989
Start page: 185
End page: 192
Number of pages: 8
ISBN: 9789066054189
ISSN: 0567-7572
Languages: English-Great Britain (EN-GB)
Abstract
This study determined the effects of vapor heat treatments (VHT) at 90ฐC on microbial population and sensory quality of fresh-cut broccoli florets during storage. The florets were treated with VHT for various lengths of time for 0 (control), 15, 30, and 45 s and immediately cooled with water. After cooling, the florets were spin dried, placed in PVC boxes and stored at 4ฐC. At initial day of storage, VHT for 15 s reduced E. coli by 0.51 log CFU.g-1 but was not enough to reduce Salmonella spp., total bacteria and yeast and mold population. Sensory quality of the florets at this period was acceptable. With long exposure time to VHT resulted in increasing microbial populations and had significant effects on the changes in unacceptable by panelists in the fresh-cut broccoli florets during storage at 4ฐC. These results suggest that VHT for 15 s may be poor to control microbial population but this treatment could be accepted by panelists during 3 d of storage. ฉ ISHS 2013.
Keywords
Broccoli florets, E. coli, Salmonella spp., Vapor heat treatment
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