International Journal of Scientific Engineering and Technology

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Effect of Modified Atmosphere Packaging (MAP) and Storage Temperature on Colour, Flavour, and Aroma of Saffron


Affiliations
1 Department of Food Science and Technology, Science and Research Branch of Tehran (Yazd Campus), Islamic Azad University, Iran, Islamic Republic of
2 Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Iran, Islamic Republic of
 

The effect of different Modified Atmosphere Packaging (MAP) and storage temperature was investigated on the chemical compounds of saffron under different combination of Co2 and N2 include 100% N2 (MAP1), 40% N2 + 60% Co2 (MAP2), and 60% N2 + 40% Co2 (MAP3) and different temperatures including 4°C, 25°C, and 35°C for storing of samples for 12 weeks. Colour, flavour, and aroma of saffron were evaluated every three weeks. The results revealed colour and flavour of samples preserved under MAP1 were the most stable compared to MAP2 and MAP3 and 4°C was the most efficient storage temperature.

Keywords

Aroma, Colour, Flavour, Modified Atmosphere Packaging (MAP), Saffron.
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  • Effect of Modified Atmosphere Packaging (MAP) and Storage Temperature on Colour, Flavour, and Aroma of Saffron

Abstract Views: 142  |  PDF Views: 0

Authors

Fatemeh Jalil Mozhdehi
Department of Food Science and Technology, Science and Research Branch of Tehran (Yazd Campus), Islamic Azad University, Iran, Islamic Republic of
Nasser Sedaghat
Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Iran, Islamic Republic of
Seyed Ali Yasini Ardakani
Department of Food Science and Technology, Science and Research Branch of Tehran (Yazd Campus), Islamic Azad University, Iran, Islamic Republic of

Abstract


The effect of different Modified Atmosphere Packaging (MAP) and storage temperature was investigated on the chemical compounds of saffron under different combination of Co2 and N2 include 100% N2 (MAP1), 40% N2 + 60% Co2 (MAP2), and 60% N2 + 40% Co2 (MAP3) and different temperatures including 4°C, 25°C, and 35°C for storing of samples for 12 weeks. Colour, flavour, and aroma of saffron were evaluated every three weeks. The results revealed colour and flavour of samples preserved under MAP1 were the most stable compared to MAP2 and MAP3 and 4°C was the most efficient storage temperature.

Keywords


Aroma, Colour, Flavour, Modified Atmosphere Packaging (MAP), Saffron.