Effect of selected high pressure processing parameters on the sensory attributes and shelf life of jackfruit (Artocarpus heterophyllus L.) bulb packed using different packaging materials

• Main Authors: Ng, S. K., Tan, Tai Boon, Tan, P. F., Chong, Gun Hean, Tan, Chin Ping
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia Press 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/88635/1/DONE%20-%2009%20-%20IFRJ18685.R2.pdf; http://psasir.upm.edu.my/id/eprint/88635/; http://www.ifrj.upm.edu.my/27%20(04)%202020/DONE%20-%2009%20-%20IFRJ18685.R2.pdf
• Institution: Universiti Putra Malaysia

The effect of selected high pressure processing (HPP) parameters on the sensory attributes and shelf life of jackfruit bulb packed using vacuum skin (VS) and vacuum nylon (VN) packaging was studied. The samples were stored at chilled temperature (4°C) for shelf life study. HPP significantly (p < 0.05) increased the shelf life of VS- and VP-packed jackfruit bulbs to 60 d during chilled storage. In terms of colour stability during storage, both VS- and VP-packed HP-treated jackfruit bulbs exhibited no significant differences (p > 0.05) in L*, a*, and b* values. Also, the VS- and VP-packed HP-treated samples exhibited no significant differences (p > 0.05) in terms of texture. However, the sensory evaluation carried out among 48 panellists showed that there were significant differences (p < 0.05) between the untreated and HP-treated jackfruit bulbs. The aforementioned results had proven that HPP treatment of 500 MPa form 5 min could successfully extend the shelf life and retain the physicochemical properties of jackfruit bulbs, regardless of the types of packaging used.