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Removal of grit from baby leafy salad vegetables by combinations of sanitiser and surfactant

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Dakwa, V ORCID: 0000-0002-8407-8707, Eyles, A ORCID: 0000-0003-4432-6216, Gracie, A ORCID: 0000-0001-5139-9822, Tamplin, M ORCID: 0000-0003-2652-2408 and Ross, T ORCID: 0000-0001-9916-7772 2019 , 'Removal of grit from baby leafy salad vegetables by combinations of sanitiser and surfactant' , Journal of Food Quality , pp. 1-8 , doi: 10.1155/2019/6209806.

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Abstract

Grit composed of dirt, sand and small stones adheres to baby leafy salad vegetables during the growing period and can sometimes be difficult to remove with sanitiser only or tap water. For the first time, the effect of a surfactant, sodium dodecyl sulphate (SDS), alone (0.025, 0.05, 0.1 % SDS) and in combination (0.05 % SDS) with peroxyacetic acid (40 mg L-1, PAA), on grit removal, quality, shelf-life and taste of baby spinach was investigated. Increasing SDS from 0.025 to 0.1 % resulted in a 21-50 % increase in grit removal on spinach and coral lettuce. Overall, SDS treatments had no effect on microbial growth, colour and electrolyte leakage during shelf-life. An increase in bruising, sliming and yellowing scores was also observed regardless of the treatment, reaching an unacceptable score ( 3) on d-14. There were no differences in sensorial attributes namely, flavour, aroma and texture, between baby spinach samples treated with PAA alone or in combination with SDS. These results demonstrate that SDS treatment can be used to increase grit removal on baby leafy salad vegetables without compromising quality.

Item Type: Article
Authors/Creators:Dakwa, V and Eyles, A and Gracie, A and Tamplin, M and Ross, T
Keywords: baby spinach, coral lettuce, grit, peroxyacetic acid (sanitiser), sodium dodecyl sulphate (surfactant), shelf-life, taste
Journal or Publication Title: Journal of Food Quality
Publisher: Food Nutrition Press Inc
ISSN: 0146-9428
DOI / ID Number: 10.1155/2019/6209806
Copyright Information:

Copyright © 2019 Vongai Dakwa et al. Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) http://creativecommons.org/licenses/by/4.0/

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