Documento de conferencia

The use of refrigerated storage, pretreatment with vapors of essential oils, and active flow-packing, improves the shelf life and safety of fresh dill

Conference Proceeding cp
Refrigeration Science and Technology
  • Fecha: 01 enero 2015
  • Páginas: 4554-4560
  • ISSN: 01511637
  • ISBN: 9782362150128
  • Tipo de fuente: Ponencia
  • DOI: 10.18462/iir.icr.2015.0166
  • Tipo de documento: Documento de conferencia
  • Editorial: International Institute of Refrigeration
Dill is an important aromatic herb, which is used for flavouring and seasoning of various foods and meals. As many other herbs, this product shows a high metabolism and rate of ethylene production which results in a short shelf life, lower than 10-15 days. In addition, aromatic herbs often contain pathogens such as Escherichia coli due to agricultural practices or packaging operations. In this study, a new disinfection system (based on essential oils-EOs-vapors) and active flow-pack (based on bio-polymeric film with ethylene adsorption characteristics) are proposed to maintain the quality and food safety of fresh dill in refrigerated storage at 4°C. After pretreatment with EOs vapors, a reduction of 1.5 log CFU/g was achieved for E. coli, and ethylene production in flow-packed dill was significantly lower. Thus, a shelf life of 24 days was obtained with this active packaging system.

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