Effect of modified atmosphere packaging (MAP) on the moisture and sensory property of saffron
- MOJ Food Processing & Technology
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Fatemeh Jalil Mozhdehi,1 Nasser Sedaghat,2 Seyed Ali YasiniArdakani1
Department of Food Science and Technology, Science and Research Branch of Tehran, Islamic Azad University, Iran - Seyed Ali YasiniArdakani, Department of Food Science and Technology, Science and Research Branch of Tehran, Islamic Azad University, Iran
- Nasser Sedaghat, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Iran
Abstract
In this research, the effect of different Modified Atmosphere Packaging (MAP) and storage temperature was investigated on the moisture and sensorial properties of saffron under different conditions. Saffron samples were packed by using different combinations of CO2 and N2 including: MAP1 (100%N2), MAP2 (40% N2 + 60% CO2) and MAP3 (60% N2 + 40% CO2) and were stored at three different temperatures (4°C 25°C and 35°C) for 12 weeks. Moisture and sensorial properties of samples were evaluated every three weeks. The results revealed that the moisture of saffron samples were preserved more favourably with MAP1 than with MAP2 and MAP3. Regarding temperature, 4°C was the most efficient. Results of sensory evaluation indicated that MAP1 had a significant positive effect on the external appearance of saffron samples.
Keywords
Modified Atmosphere Packaging (MAP), Moisture, Saffron, Sensory evaluation, Temperature, Flavour, Odour, Mustard seeds, Chlorophyll, Phenols, Product quality, Saffron samples, Packaging, Refrigeration, Brown colour, Freshness
