Abstract
The effects of three whey permeates were investigated as potential natural washing treatment for fresh-cut tomato and compared with chlorine (120ppm). Whey permeate-treated samples resulted in equivalent or better than chlorine for all these attributes. Whey permeates were equally effective as chlorine to control the microorganisms of fresh-cut tomato during storage. The microbial counts at day 10 were significantly reduced (∼1.0logcfu/g) in all the treated samples compared with the control (water-treated) samples. Moreover whey permeate-treated fresh-cut tomatoes showed lower water activity (2%) and peroxidase activities (21%) than chlorinated samples after 10 days of storage. Whey permeate also inhibited the loss of firmness of treated tomato slices. Sensory scores for aroma were significantly higher in whey permeate-treated samples than chlorine-treated samples. Among the three types of whey permeate, delactosed permeate showed the best results in maintaining the quality of fresh-cut tomato.
| Original language | English |
|---|---|
| Pages (from-to) | 141-151 |
| Number of pages | 11 |
| Journal | Journal of Food Processing and Preservation |
| Volume | 36 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - Apr 2012 |