Document Detail


Effects of drying, packaging, and temperature on the quality of fried onion slices.
MedLine Citation:
PMID:  20629896     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Onion is used widely as a condiment for meat and other types of food in Iran. Because of the high sensitivity of this product to storage conditions and having not enough storage under controlled atmosphere (CA), the effects of drying method, packaging, and temperature during storage on thin slices of fried red Azershahr variety onion were investigated. To prepare this processed food with excellent organoleptic properties and useful in the food service industry onions were sliced (2 mm), deep-fried with corn frying oil in a batch fryer at 150 degrees C, and dried to a water content of 3-4% in a hot-air dryer at 70 degrees C for 24 h and a microwave system. Samples were packed in aluminum foil, which was purged by nitrogen gas, and cellophane-sealed with thermal sewing. Then these samples were kept for one year at laboratory temperature and in a freezer at -18 degrees C. During the storage time the moisture content, peroxide value, vitamin C content, total microbial count (TMC), and organoleptic characteristics of the samples were analyzed every 2 mo. The results of microbial analyses indicated that after 6 mo all of the samples had higher TMCs than the permission limits so the expiration date was set before that. The moisture contents and peroxide values showed a noticeable increase, probably due to seal failure, whereas vitamin C decreased up to 66% during storage. The loss of sensory properties was parallel to the microbial and chemical results. The findings revealed that the best sample was oven-dried, packed in aluminum foil under inert gas, and kept in a freezer (OAF) up to 6 mo.
Authors:
Narmela Asefi; Mansoure Mozaffari
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-07-15     Completed Date:  2010-10-20     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S251-4     Citation Subset:  IM    
Affiliation:
Dept. of Food Engineering, Faculty of Agriculture, Islamic Azad Univ., Tabriz Branch, Tabriz, Iran, P.O. Box 51575-5114. narmelanarmela@yahoo.com
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MeSH Terms
Descriptor/Qualifier:
Ascorbic Acid / analysis
Cold Temperature*
Colony Count, Microbial / methods
Consumer Satisfaction / statistics & numerical data*
Cookery / methods
Desiccation / methods*
Food Handling / methods*
Food Microbiology
Food Packaging / methods
Hot Temperature*
Humans
Microwaves
Odors
Onions*
Peroxides / analysis
Taste
Time Factors
Chemical
Reg. No./Substance:
0/Peroxides; 50-81-7/Ascorbic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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