EJPAU 2006. Radziejewska-Kubzdela E. , Czapski J. , Czaczyk K. THE EFFECT OF PRELIMINARY PROCESSING OF SHREDDED CELERIAC (<I>APIUM GRAVEOLENS</I>) USING A SODIUM HYPOCHLORITE SOLUTION ON THE QUALITY OF THIS MINIMALLY PROCESSED PRODUCT

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2006
Volume 9
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Radziejewska-Kubzdela E. , Czapski J. , Czaczyk K. 2006. THE EFFECT OF PRELIMINARY PROCESSING OF SHREDDED CELERIAC (APIUM GRAVEOLENS) USING A SODIUM HYPOCHLORITE SOLUTION ON THE QUALITY OF THIS MINIMALLY PROCESSED PRODUCT, EJPAU 9(2), #09.
Available Online: http://www.ejpau.media.pl/volume9/issue2/abs-09.html

THE EFFECT OF PRELIMINARY PROCESSING OF SHREDDED CELERIAC (APIUM GRAVEOLENS) USING A SODIUM HYPOCHLORITE SOLUTION ON THE QUALITY OF THIS MINIMALLY PROCESSED PRODUCT

Elżbieta Radziejewska-Kubzdela¹, Janusz Czapski¹, Katarzyna Czaczyk²
¹ Institute of Plant Origin Food Technology, Poznań University of Life Sciences, Poland
² Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poland

ABSTRACT

The study investigated the effect of soaking shredded celeriac in sodium hypochlorite solutions with the Cl^- concentration of 100, 200, 300, 500 ppm on the quality of this stored minimally processed product. Microbiological quality of the product (total counts of mesophilic and psychrophilic bacteria; counts of moulds and yeasts; coliform bacteria counts; counts of Pseudomonas bacteria and the presence of anaerobic bacteria (Clostridium perfringens)) was assessed along with the colour in the CIE L* a* b* system and sensory attributes of the product. The product was evaluated after 1, 6 and 12 days of storage at temperature of 4°C. In the samples soaked in a solution containing 500 ppm Cl^- mesophilic counts were approx. 2 logs CFU/g and coliform bacteria 2.3 logs CFU/g less those on the sample soaked in distilled water (control), after 12 days of product storage. However, in the samples soaked in sodium hypochlorite solutions with a higher Cl^- concentration (300,400 and 500 ppm) was observed deterioration in sensory attributes.

Key words: minimal processing; celeriac; hypochlorite sodium.

Elżbieta Radziejewska-Kubzdela
Institute of Plant Origin Food Technology,
Poznań University of Life Sciences, Poland
31 Wojska Polskiego, 60-624 Poznań, Poland
phone: (+48 61) 848 72 90
email: elarad@wp.pl

Janusz Czapski
Institute of Plant Origin Food Technology,
Poznań University of Life Sciences, Poland
31 Wojska Polskiego, 60-624 Poznań, Poland
phone: (+48 61) 848 72 90

Katarzyna Czaczyk
Department of Biotechnology and Food Microbiology,
Poznań University of Life Sciences, Poland
Wojska Polskiego 48, 60-627 Poznań, Poland
Phone: +48 061 846 60 04

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