Determination of ready-to-eat vegetable salad shelf-life

Auteur(s) :
Garcia Gimeno RM., Zurera-cosano G.
Date :
Avr, 1997
Source(s) :
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. #36:1 p31-38
Adresse :
Departamento de Bromatologia y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Cordoba, [email protected]

Sommaire de l'article
Imprimer

The shelf-life of ready-to-eat vegetable salads established by manufacturers is usually 7-14 days depending on the type of vegetable, and is determined by loss in organoleptic qualities. A more objective method to predict shelf-life and spoilage would be desirable. The present study monitored the evolution of spoilage organisms in a mixed salad of red cabbage, lettuce and carrot stored at 4 degrees C, 10 degrees C and 15 degrees C. Changes in carbon dioxide and oxygen concentrations and pH were also monitored. Predictive modelling was used to established a theoretical shelf-life time as a function of temperature. Lactic acid bacteria at levels of 10(6) cfu/g appeared to be related to both spoilage and theoretically-predicted shelf-life values.

Source : Pubmed
Retour