Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello
Само за регистроване кориснике
2017
Аутори
Djekić, IlijaVunduk, Jovana
Tomašević, Igor
Kozarski, Maja
Petrović, Predrag
Nikšić, Miomir
Pudja, Predrag
Klaus, Anita
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to analyze application of quality function deployment on examining the shelf life of Agaricus bisporus Portobello packed in modified atmosphere packaging stored for 22 d at 4 degrees C. Mushrooms were packaged under three modified atmosphere packaging conditions: high nitrogen packaging (HNP); low carbon dioxide packaging (LCP); low oxygen packaging (LOP). Packaging with air inside initially was used as the atmosphere treatment (AIR). In respect to color changes, total color difference and browning index showed the greatest range for HNP and the smallest range for LOP. Regarding sensory analysis, LOP and AIR had the best results for overall quality compared to LCP and HNP. Odor characteristics were best scored for LOP while AIR had the worst impact on this feature. The highest level of quality deterioration was observed for LCP and HNP mushrooms while AIR mushrooms had the lowest level of deterioration. Quality function deployment showed that the best 'Quality... Score' was for LOP, followed by AIR. LCP and HNP had the worst 'Quality Score' during the entire shelf-life.
Кључне речи:
Agaricus bisporus Portobello / Quality function deployment / Shelf-life / Modified atmosphere / Quality characteristicsИзвор:
LWT-Food Science and Technology, 2017, 78, 82-89Издавач:
- Elsevier Science Bv, Amsterdam
DOI: 10.1016/j.lwt.2016.12.036
ISSN: 0023-6438
WoS: 000394070400012
Scopus: 2-s2.0-85006815963
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Djekić, Ilija AU - Vunduk, Jovana AU - Tomašević, Igor AU - Kozarski, Maja AU - Petrović, Predrag AU - Nikšić, Miomir AU - Pudja, Predrag AU - Klaus, Anita PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4363 AB - The aim of this study was to analyze application of quality function deployment on examining the shelf life of Agaricus bisporus Portobello packed in modified atmosphere packaging stored for 22 d at 4 degrees C. Mushrooms were packaged under three modified atmosphere packaging conditions: high nitrogen packaging (HNP); low carbon dioxide packaging (LCP); low oxygen packaging (LOP). Packaging with air inside initially was used as the atmosphere treatment (AIR). In respect to color changes, total color difference and browning index showed the greatest range for HNP and the smallest range for LOP. Regarding sensory analysis, LOP and AIR had the best results for overall quality compared to LCP and HNP. Odor characteristics were best scored for LOP while AIR had the worst impact on this feature. The highest level of quality deterioration was observed for LCP and HNP mushrooms while AIR mushrooms had the lowest level of deterioration. Quality function deployment showed that the best 'Quality Score' was for LOP, followed by AIR. LCP and HNP had the worst 'Quality Score' during the entire shelf-life. PB - Elsevier Science Bv, Amsterdam T2 - LWT-Food Science and Technology T1 - Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello EP - 89 SP - 82 VL - 78 DO - 10.1016/j.lwt.2016.12.036 ER -
@article{ author = "Djekić, Ilija and Vunduk, Jovana and Tomašević, Igor and Kozarski, Maja and Petrović, Predrag and Nikšić, Miomir and Pudja, Predrag and Klaus, Anita", year = "2017", abstract = "The aim of this study was to analyze application of quality function deployment on examining the shelf life of Agaricus bisporus Portobello packed in modified atmosphere packaging stored for 22 d at 4 degrees C. Mushrooms were packaged under three modified atmosphere packaging conditions: high nitrogen packaging (HNP); low carbon dioxide packaging (LCP); low oxygen packaging (LOP). Packaging with air inside initially was used as the atmosphere treatment (AIR). In respect to color changes, total color difference and browning index showed the greatest range for HNP and the smallest range for LOP. Regarding sensory analysis, LOP and AIR had the best results for overall quality compared to LCP and HNP. Odor characteristics were best scored for LOP while AIR had the worst impact on this feature. The highest level of quality deterioration was observed for LCP and HNP mushrooms while AIR mushrooms had the lowest level of deterioration. Quality function deployment showed that the best 'Quality Score' was for LOP, followed by AIR. LCP and HNP had the worst 'Quality Score' during the entire shelf-life.", publisher = "Elsevier Science Bv, Amsterdam", journal = "LWT-Food Science and Technology", title = "Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello", pages = "89-82", volume = "78", doi = "10.1016/j.lwt.2016.12.036" }
Djekić, I., Vunduk, J., Tomašević, I., Kozarski, M., Petrović, P., Nikšić, M., Pudja, P.,& Klaus, A.. (2017). Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello. in LWT-Food Science and Technology Elsevier Science Bv, Amsterdam., 78, 82-89. https://doi.org/10.1016/j.lwt.2016.12.036
Djekić I, Vunduk J, Tomašević I, Kozarski M, Petrović P, Nikšić M, Pudja P, Klaus A. Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello. in LWT-Food Science and Technology. 2017;78:82-89. doi:10.1016/j.lwt.2016.12.036 .
Djekić, Ilija, Vunduk, Jovana, Tomašević, Igor, Kozarski, Maja, Petrović, Predrag, Nikšić, Miomir, Pudja, Predrag, Klaus, Anita, "Application of quality function deployment on shelf-life analysis of Agaricus bisporus Portobello" in LWT-Food Science and Technology, 78 (2017):82-89, https://doi.org/10.1016/j.lwt.2016.12.036 . .