| 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 |
Related Documents
:
|
3949266 - Global migration from plastic materials into olive oil and isooctane: an experimental c... 16227186 - Perfluorochemicals: potential sources of and migration from food packaging. 21554426 - Nutritional practices in full-day-care pre-schools. 18970046 - Simultaneous screening and determination eight phthalates in plastic products for food ... 12452966 - Folk yoghurt kills helicobacter pylori. 1741806 - Duration of intravenous fluid replacement after abdominal surgery: a prospective random... |
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 |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| 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
Previous Document: Sorghum proteins: the concentration, isolation, modification, and food applications of kafirins.
Next Document: Perceived Creaminess and Viscosity of Aggregated Particles of Casein Micelles and kappa-Carrageenan.