Effects of shelf life on quality changes in canned papaya
1998
Pornrat Sinchaipanit | Patcharee Pankun | Piyanuch Visetchart (Mahidol Univ., Bangkok (Thailand). Inst. of Nutrition)
Quality changes of canned food products were important indices to identify that they could be eaten or risk for consumption. The investigation of quality changes in tinned and lacquered papaya cans by analysis of tin lycopene ascorbic acid percent of acidity and total soluble solid contents every 2 months intervals for 1 year. The results showed that tin content of tinned cans was increased when the shelf life was prolonged, but there was not changed of lacquered papaya cans. Lycopene ascorbic acid and percent of acidity and total soluble solid contents were decreased when the shelf life of both of them were prolonged. Sensory evaluation showed that the panelists were acceptable of color flavor texture and overall acceptance of both of them. The acceptable marks of them were decreased when the shelf life was increased.
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