The effect of package type on selected parameters of nutritional quality of the chilled stored red sauerkraut

Joanna Kapusta-Duch; Barbara Kusznierewicz; Teresa Leszczyńska; Barbara Borczak

doi:10.1111/jfpp.13105

The effect of package type on selected parameters of nutritional quality of the chilled stored red sauerkraut

Abstract

The key elements responsible for the quality of food are the technologies used toprocess raw materials and preserve obtained products. The aim of this paper wasto investigate the effect of package type (bags made from low density polyethylene[PE-LD] and the metallized polyethylene terephthalate [PET met/PE foil]) onselected quality parameters of the chilled stored red sauerkraut. Vegetables wereanalyzed before packaging and after 1, 2, 3 and 4 months of chilled storage in twotypes of a package. It has been found that the package type used had no statisti-cally signiﬁcant (P > 0.05) effect on v itamin C, total polyphenols, thiocyanatescontents and antioxidant activity of the chilled stored red sauerkraut .

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Authors (4)

Joanna Kapusta-Duch dr
- Uniwersytet Rolniczy w Krakowie / Wydział Technologii Żywności Katedra Żywienia Człowieka
Barbara Kusznierewicz dr hab. inż.
Teresa Leszczyńska
- Uniwersytet Rolniczy w Krakowie / Wydział Technologii Żywności Katedra Żywienia Człowieka
Barbara Borczak

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Category:: Articles
Type:: artykuł w czasopiśmie wyróżnionym w JCR
Published in:: JOURNAL OF FOOD PROCESSING AND PRESERVATION no. 41, edition 1, pages 1 - 12,
ISSN: 0145-8892
Language:: English
Publication year:: 2017
Bibliographic description:: Kapusta-Duch J., Kusznierewicz B., Leszczyńska T., Borczak B.: The effect of package type on selected parameters of nutritional quality of the chilled stored red sauerkraut// JOURNAL OF FOOD PROCESSING AND PRESERVATION. -Vol. 41, iss. 1 (2017), s.1-12
DOI:: Digital Object Identifier (open in new tab) 10.1111/jfpp.13105
Verified by:: Gdańsk University of Technology