Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage
Abstract
:1. Introduction
2. Experimental Section
2.1. Sample Preparation
Sample | Leaf content |
---|---|
Mix 1 | Escarole, Frisee, Radicchio, Lollo Rosso |
Mix 2 | Cos, Frisee, Radicchio, Lollo Rosso |
Mix 3 | Escarole, Frisee, Red Batavia, Lollo Rosso |
2.2. Optical Sensor Preparation and Readings
2.3. Microbial Testing
2.4. Sensory Analysis
Attribute-sensory | Descriptor | Scale |
---|---|---|
Overall appearance liking | The liking of sample appearance | 0 = extremely dislike, 10 = extremely like |
Wilting appearance | Presence of leaf wilting | 0 = none, 10 = extreme |
Leaves Superficial Browning (LSB) | Appearance of surface leaf browning | 0 = none, 10 = extreme |
Leaves Edge Browning (LEB) | Appearance of leaf edge browning | 0 = none, 10 = extreme |
Texture/non-crispy | Crispy to non-crispy leaf texture | 0 = none, 10 = extreme |
Off aroma | Off aromas | 0 = none, 10 = extreme |
Off flavour | Off flavours | 0 = none, 10 = extreme |
Overall flavour liking | The overall liking of flavour | 0 = extremely dislike, 10 = extremely like |
Overall acceptability | The overall acceptability of the product | 0 = extremely dislike, 10 = extremely like |
2.5. Statistical Analyses
Salad type | Day storage | |||||
---|---|---|---|---|---|---|
Mix 1 | Mix 2 | Mix 3 | Day 1 | Day 3 | Day 7 | |
Overall appearance | −0.38 | −0.36 | 0.005 ** | 0.007 ** | 0.47 | −0.0003 *** |
Wilting appearance | 0.41 | 0.34 | −0.009 ** | −0.018 * | −0.46 | 0.0014 ** |
Leaves Superficial Browning (LSB) | 0.53 | 0.25 | −0.21 | −0.19 | −0.51 | 0.16 |
Leaves Edges Browning (LEB) | 0.51 | 0.21 | −0.12 | −0.14 | −0.48 | 0.093 |
Texture/non-crispy | 0.34 | 0.41 | −0.012 * | −0.016 * | −0.50 | 0.01 ** |
Overall flavour | −0.38 | −0.47 | 0.13 | 0.018* | 0.52 | −0.03 * |
Off aroma | −0.49 | −0.64 | −0.47 | 0.51 | 0.62 | −0.51 |
Off flavour | −0.53 | −0.57 | −0.44 | 0.42 | 0.68 | −0.47 |
Overall acceptability | −0.33 | −0.44 | 0.033 * | 0.0046 ** | 0.51 | −0.0041 ** |
3. Results and Discussion
3.1. Oxygen Readings
Salad leaf | Storage (day) | Differential (%) | ||||
---|---|---|---|---|---|---|
Day 0 | Day 3 | Day 5 | Day 7 | Day 10 | Day 0–7 | |
Escarole | 20.82 ± 0.12 | 13.31 ± 0.32 | 9.42 ± 0.33 | 8.20 ± 0.28 | 8.08 ± 0.17 | 12.62 |
Cos | 20.63 ± 0.14 | 10.52 ± 0.51 | 8.21 ± 1.21 | 7.34 ± 1.21 | 7.17 ± 0.92 | 13.29 |
Lollo Rosso | 20.91 ± 0.11 | 12.01 ± 0.47 | 9.80 ± 0.87 | 8.54 ± 0.82 | 8.36 ± 0.76 | 12.37 |
Frisee | 20.52 ± 0.10 | 12.10 ± 1.58 | 9.39 ± 2.77 | 8.01 ± 3.13 | 7.93 ± 2.14 | 12.51 |
Radicchio | 20.44 ± 0.08 | 10.04 ± 0.73 | 5.78 ± 0.91 | 4.57 ± 0.90 | 4.57 ± 0.63 | 15.87 |
Iceberg | 20.70 ± 0.12 | 9.09 ± 0.74 | 6.11 ± 1.12 | 5.26 ± 1.01 | 4.88 ± 0.45 | 15.44 |
Red Batavia | 20.72 ± 0.09 | 12.31 ± 1.97 | 8.90 ± 0.84 | 7.50 ± 0.88 | 7.29 ± 0.37 | 13.22 |
Ranking | Day 3 | Day 5 | Day 7 | Day 10 |
---|---|---|---|---|
1 | Escarole | Lollo Rosso | Lollo Rosso | Lollo Rosso |
2 | Red Batavia | Escarole | Escarole | Escarole |
3 | Frisee | Frisee | Frisee | Frisee |
4 | Lollo Rosso | Red Batavia | Red Batavia | Red Batavia |
5 | Cos | Cos | Cos | Cos |
6 | Radicchio | Iceberg | Iceberg | Iceberg |
7 | Iceberg | Radicchio | Radicchio | Radicchio |
3.2. Microbial Testing
Salad leaf | Storage (day) | ||||
---|---|---|---|---|---|
Day 1 | Day 3 | Day 5 | Day 7 | Day 10 | |
Cos | 2.2 ± 0.27 | 3.1 ± 0.47 | 4.3 ± 0.16 | 6.3 ± 0.09 ^ | n/d |
Escarole | 4.5 ± 0.14 | 4.9 ± 0.09 | 5.3 ± 0.28 | 6.5 ± 0.04 ^ | n/d |
Frisee | 4.8 ± 0.09 | 5.1 ± 0.17 | 5.5 ± 0.19 | 6.5 ± 0.08 ^ | n/d |
Lollo Rosso | 4.3 ± 0.22 | 4.8 ± 0.31 | 5.4 ± 0.14 | 6.0 ± 0.13 ^ | n/d |
Radicchio | 4.6 ± 0.34 | 5.0 ± 0.07 | 5.8 ± 0.21 | 6.5 ± 0.12 ^ | n/d |
Red Batavia | 4.5 ± 0.29 | 5.1 ± 0.19 | 5.6 ± 0.17 | 6.5 ± 0.09 ^ | n/d |
Iceberg | 3.0 ± 0.08 | 3.8 ± 0.70 | 4.3 ± 0.05 | 5.6 ± 0.04 ^ | 6.1 ± 0.07 ^ |
Rank | Day 1 | Day 3 | Day 5 | Day 7 |
---|---|---|---|---|
1 | Cos | Cos | Cos | Iceberg |
2 | Iceberg | Iceberg | Iceberg | Lollo Rosso |
3 | Lollo Rosso | Escarole | Escarole | Cos |
4 | Red Batavia | Lollo Rosso | Lollo Rosso | Red Batavia |
5 | Escarole | Frisee | Frisee | Frisee |
6 | Radicchio | Red Batavia | Red Batavia | Escarole |
7 | Frisee | Radicchio | Radicchio | Radicchio |
3.3. Shelf-Life Comparison of an Experimentally Formulated Map Italian Salad Leaf Mix with Two Commercial Forms
Sample | Leaves | Day storage | ||||
---|---|---|---|---|---|---|
Day 0 | Day 3 | Day 5 | Day 7 | Day 10 | ||
Mix 1 * | Escarole, Frisee, Radicchio, Lollo Rosso | 20.33 ± 0.11 | 13.45 ± 1.54 | 13.45 ± 1.54 | 8.13 ± 1.45 | 7.93 ± 1.22 |
Mix 2 * | Cos, Frisee, Radicchio, Lollo Rosso | 20.18 ± 0.10 | 12.98 ± 1.19 | 12.98 ± 1.19 | 7.61 ± 1.80 | 7.11 ± 1.46 |
Mix 3 * | Escarole, Frisee, Red Batavia, Lollo Rosso | 20.64 ± 0.05 | 14.69 ± 0.59 | 14.69 ± 0.59 | 9.25 ± 0.59 | 8.15 ± 0.37 |
Mix 1 ^ | Escarole, Frisee, Radicchio, Lollo Rosso | 3.24 ± 0.34 | 4.84 ± 0.24 | 5.52 ± 0.30 | 6.81 ± 0.28 | n/d |
Mix 2 ^ | Cos, Frisee, Radicchio, Lollo Rosso | 3.12 ± 0.15 | 4.00 ± 0.21 | 5.31 ± 0.23 | 6.21 ± 0.31 | n/d |
Mix 3 ^ | Escarole, Frisee, Red Batavia, Lollo Rosso | 2.67 ± 0.17 | 3.86 ± 0.12 | 4.97 ± 0.09 | 5.79 ± 0.20 | 6.21 ± 0.27 |
3.4. Sensory and Statistical Analysis
4. Conclusions
Acknowledgements
Conflicts of Interest
References
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Hempel, A.W.; O'Sullivan, M.G.; Papkovsky, D.B.; Kerry, J.P. Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage. Foods 2013, 2, 213-224. https://doi.org/10.3390/foods2020213
Hempel AW, O'Sullivan MG, Papkovsky DB, Kerry JP. Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage. Foods. 2013; 2(2):213-224. https://doi.org/10.3390/foods2020213
Chicago/Turabian StyleHempel, Andreas W., Maurice G. O'Sullivan, Dmitri B. Papkovsky, and Joseph P. Kerry. 2013. "Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage" Foods 2, no. 2: 213-224. https://doi.org/10.3390/foods2020213