Development of a High-Moisture Shelf-Stable Grated Carrot Product Using Hurdle Technology

Abstract

Carrot (Daucus carota) can be highly perishable and difficult to preserve fresh for long periods at ambient temperature and humidity. Studies on grated carrots were carried out for the development of a shelf‐stable moist‐preservation process based on infusion of additives using hurdle technology. Additives comprising 3.0% sodium chloride (to reduce water activity [Aw] to 0.94), 0.9% citric acid (to reduce pH to below 4.5), 1.0% sodium citrate and 0.2% sodium benzoate (as antimicrobial agents) were followed by partial dehydration. The product was stored in flexible polymeric pouches. The physical, chemical and pathological stability was monitored during storage at ambient temperatures (19–33C). The partially dehydrated grated carrots (moisture 66.2%) were acceptable for more than six months at ambient temperature with the retention of carotenoid up to 82.5%. The product was microbiologically safe throughout the study.

Optimization of a multitarget preservation technique for jackfruit (Artocarpus heterophyllus L.) bulbs

“…The initial SPC load declined during storage due to the hurdle effect resulting in the changes in the microenvironment of the bacteria forcing them to lose 'homeostasis', essential for reproduction, resulting in inactivation (Leistner, 1994). As such, the multitarget preservation technique was found to be capable of keeping the sensory and microbial characteristics stable during the extended shelf-life (Vibhakara et al, 2006). The sulphitation of the product has been shown to cause microbial stability in addition to retention of the color attributes (Cerrutti et al, 1988).…”

Salt: A Review of its Role in Food Science and Public Health

“…Reducing a w value of foods by salt addition may lead to an extended lag phase, in which bacterial cells undergo a period of adaptation to the new environment before the exponential phase commences. Specifically, addition of a 3.6% salt solution to grated carrot was reported to reduce a w sufficiently (0.84) to suppress microbial growth within the product while maintaining an acceptable taste, however addition of 4% salt resulted in the product developing an excessively salty taste [12].…”

Effect of tartarate and citrate based food additives on the micellar properties of sodium dodecylsulfate for prospective use as food emulsifier

“…European Food Safety Authority has also approved the use of DST and TSC as permitted food additives and is added to the list of antioxidants with E numbers 335 and 331, respectively. It has been reported that sodium salts of citrate and tartarate are used as acidity regulators, food preservatives, anticaking agents, flavour enhancers, colour retention agents as well as stabilizers (Arslan, Ilhan, & Karabulut, 2006;Vibhkara, Gupta, Jayaraman, & Mohan, 2006). Another method for preventing food materials from putrefaction comprises the admixing of acetic acid and salts of citric, tartaric, malic as well as lactic acid (Shibata et al, 1980).…”