Coliflor lista para cocinar en microondas: diseño del envase y evaluación de los parámetros de calidad del producto

Shelf-life of a ready-to-eat cauliflower in a plastic package that allows a further microwave cooking has been studied. The first part of this work consisted in the design of the packaging, adapting the film permeability to the particular needs of this product. Two different preservation treatments have been applied. The first one consisted in an sanitizing dip and the second one included an additional antioxidant treatment after the sanitation. Results obtained showed a better shelf-life evolution in those cauliflower florets in which only sanitizing treatment has been applied. Aerobic mesophilic counts in all the studied conditions were lower than 10 UFC/g. External appearance and off-flavours have been shown as the limiting factors of cauliflower shelf-life. Microwave cooking of cauliflower in the designed package maintains vitamin C contents of the cooked product at levels similar to those found before cooking. V CONGRESO IBEROAMERICANO DE TECNOLOGIA POSTCOSECHA Y AGROEXPORTACIONES 2007