English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/41461
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Effect of Superatmospheric Oxygen Packaging on Sensorial Quality, Spoilage, and Listeria monocytogenes and Aeromonas caviae Growth in Fresh Processed Mixed Salads

AuthorsAllende, Ana ; Artés Calero, Francisco
Issue Date2002
PublisherInternational Association for Food Protection
CitationJournal of food protection 65(10): 1565-1573 (2002)
AbstractAtmospheres with O2 levels higher than 70 kPa have recently been suggested as an innovation to modi ed atmosphere packaging (MAP) for fresh processed vegetables to maintain sensory quality and safety. In the present work, mixed vegetable salad collected from a commercial processing plant and stored with the MAP technique was studied. Two gas mixtures were actively generated by using an initial O2 concentration of 95 kPa and combined with two plastic lms. The low-barrier lm permeability for O2 was 1,629 mlO2/m2 3 24 h 3 atm with 30 mm of thickness (Hyplast, Hoogstraten, Belgium) and the O2 permeability of the high-barrier lm was 2 mlO2/m2 3 24h 3 atm with 150 mm of thickness (Euralpack, Wommelgen, Belgium) at 238C. As control, active conventional MAP with application of 3 to 5 kPa of O2 and 6 to 8 kPa of CO2 was used. Packaged salads were stored up to 8 days at 48C and at temperatures simulating chilled distribution chain conditions. Microbial safety and sensory quality, as well as the survival of inoculated Listeria monocytogenes and Aeromonas caviae, were monitored. The effect of superatmosphericO2 on the growth of aerobic micro ora was variable. Under superatmospheric conditions, lactic acid bacteria and members of Enterobacteriaceaewere inhibited. Nevertheless, growth of yeast and A. caviae seem to be stimulated by superatmospheric O2, whereas growth of psychrotrophic bacteria and L. monocytogenes was not affected. The overall visual appearance (mainly color) of the mixed vegetable salads was better maintained and the shelf life prolonged when packaged under O2 concentrations greater than 50 kPa.
Description9 páginas, 3 figuras, 5 tablas.-- et al.
Publisher version (URL)http://www.foodprotection.org/publications/journal-of-food-protection/
URIhttp://hdl.handle.net/10261/41461
ISSN0362-028X
Appears in Collections:(CEBAS) Artículos
Files in This Item:
File Description SizeFormat 
ARTICULOS297436[1].pdf214,41 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.