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 <...