EFFECT OF PACKAGING MATERIAL AND STORAGE CONDITIONS ON PHYSICOCHEMICAL, MICROBIAL AND ORGANOLEPTIC PROPERTIES OF BLACKCHERRY PRESERVES IN LAMINATED FLEXIBLE POUCHES

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HOSSEINI FERESHTEH; HABIBI NAJAFI M.B.; SEDAGHAT N.

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ISSN: 2588-4824

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Journal: Iranian Food Science and Technology Research Journal Year:2008 | Volume:4 | Issue:1 Page(s): 1-9

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Title

EFFECT OF PACKAGING MATERIAL AND STORAGE CONDITIONS ON PHYSICOCHEMICAL, MICROBIAL AND ORGANOLEPTIC PROPERTIES OF BLACKCHERRY PRESERVES IN LAMINATED FLEXIBLE POUCHES

Author(s)

HOSSEINI FERESHTEH | HABIBI NAJAFI M.B. | SEDAGHAT N. | Issue Writer Certificate

Keywords

BLACKCHERRYQ3

LAMINATED FLEXIBLE POUCHQ4

PACKAGINGQ2

PRESERVEQ4

Abstract

In this study, a flexible package comprises of three layers, polyethylene (100m), aluminium foil (9m) and polyester (12m) was used for PACKAGING BLACKCHERRY PRESERVEs. All packed PRESERVEs were kept up to three months at 4 different storage temperatures (4, 23, 35 and 40oC). Physicochemical, microbial and organoleptical properties of all trials were determined monthly. As a result, the average pH, oBx, acidity, Fe and Pb content were 3.99, 17.49, 0.25, 3.16ppm and 387.98ppb. All organoleptical properties of samples were acceptable. Temperature had statistically significant effect on the physicochemical and organoleptical properties of samples. The samples stored at 4 and 23oc were more acceptable due to their better quality. Flexible pouches have more advantages such as good colour and constant level of heavy metal as well as low cost and..

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APA: Copy

HOSSEINI, FERESHTEH, HABIBI NAJAFI, M.B., & SEDAGHAT, N.. (2008). EFFECT OF PACKAGING MATERIAL AND STORAGE CONDITIONS ON PHYSICOCHEMICAL, MICROBIAL AND ORGANOLEPTIC PROPERTIES OF BLACKCHERRY PRESERVES IN LAMINATED FLEXIBLE POUCHES. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 4(1), 1-9. SID. https://sid.ir/paper/143518/en

Vancouver: Copy

HOSSEINI FERESHTEH, HABIBI NAJAFI M.B., SEDAGHAT N.. EFFECT OF PACKAGING MATERIAL AND STORAGE CONDITIONS ON PHYSICOCHEMICAL, MICROBIAL AND ORGANOLEPTIC PROPERTIES OF BLACKCHERRY PRESERVES IN LAMINATED FLEXIBLE POUCHES. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2008;4(1):1-9. Available from: https://sid.ir/paper/143518/en

IEEE: Copy

FERESHTEH HOSSEINI, M.B. HABIBI NAJAFI, and N. SEDAGHAT, “EFFECT OF PACKAGING MATERIAL AND STORAGE CONDITIONS ON PHYSICOCHEMICAL, MICROBIAL AND ORGANOLEPTIC PROPERTIES OF BLACKCHERRY PRESERVES IN LAMINATED FLEXIBLE POUCHES,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 4, no. 1, pp. 1–9, 2008, [Online]. Available: https://sid.ir/paper/143518/en

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