Abstract

Ready-to-eat asparagus (Asparagus officinalis L.) is a tasty food with excellent nutraceutical properties. In order to realize a new ready-to-eat product, in this study asparagus's spears were cooked by blanching or microwave, and then dehydrated until they reached a weight loss of 25%,and packaged in air or in modified atmosphere (30% CO2 + 70% N2). Sensorial, physico-chemical,biochemical, and microbiological parameters were evaluated during a 30 days storage period at 4°C. The microwave cooking proved to be the most effective method to preserve green colour,improving the overall acceptability of the product. Moreover, the storage in the absence of O2 andin the presence of high CO2 percentage was the most effective method to preserve phytochemicalcomposition, total antioxidant capacity, and hygienic quality. In conclusion, asparagus spearscooked by microwave, semi-dried, packaged in modified atmosphere and stored at 4 °C for 30 daysretained their quality and sensorial properties.

Autore Pugliese

• Di Venere Donato , Boari Francesca , Sergio Lucrezia , Cantore Vito

Tutti gli autori

• L. Sergio; V. Cantore; L. Spremulli; L. Pinto; F. Baruzzi; D. Di Venere; F. Boari

Titolo volume/Rivista

Lebensmittel-Wissenschaft + Technologie

Anno di pubblicazione

2017

ISSN

0023-6438

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

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Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile