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Quality of grated carrot (var. Nantes) packed under vacuum

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The quality of grated carrot (variety Nantes) was evaluated throughout 10 days of storage in two different atmospheres: air and vacuum at 2 °C. The parameters of quality were microbiological and physico‐chemical. Sensory evaluation of vacuum‐packed grated carrots was performed after the microbiology study. The objective was to study the use of a vacuum for preservation of this type of product. The use of a vacuum was sufficiently promising with respect to the capacity to extend the shelf life of grated carrot by reducing microbial load and by minimising physico‐chemical changes. The shelf life of grated carrot under vacuum was extended to 8 days at 2 °C. Copyright © 2006 Society of Chemical Industry
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Keywords: acidity; carotenoids; carrot; colour; micro‐organisms; vacuum

Document Type: Research Article

Publication date: 2007-02-01

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