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Improving the modified atmosphere packaging system for keeping quality of ready-to-eat lettuce salad.

Author(s) : ALLENDE A., JACXSENS L., DEVLIEGHERE F., et al.

Summary

A new active modified atmosphere packaging (MAP) has been tested in fresh processed salad (20% endive, 20% curly endive, 20% radicchio, 20% lollo rosso and 20% lillo biondo lettuces) for improving shelf life and inhibiting microbial growth. Initial O2 concentrations (of about 95%) combined with a very low permeability film at 4 °C was applied. By comparison, two MAP systems with a highly permeable polymer film, one using conventional low O2 (3%) and another with high O2 (about 95%) initial levels, were used. For the three kinds of packages, microbial growth of the spoilage flora was studied. The effect of high O2 against microorganisms in the real product was determined. Shelf life and sensorial quality were also evaluated. The best sensorial quality was obtained by using high O2 level and a very low O2 permeability film. In a new experiment, before packaging under different tested MAP, salads were inoculated with a cocktail of two psychrotrophic pathogens (Listeria monocytogenes and Aeromonas caviae) before packaging under different tested MAP. Due to the combination of low temperature and poor substrate (vegetables), no growth of Listeria monocytogenes was found. No effect of gas composition on Aeromonas caviae growth was found.

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Pages: 2000-4

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Details

  • Original title: Improving the modified atmosphere packaging system for keeping quality of ready-to-eat lettuce salad.
  • Record ID : 2002-1991
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 437-444; fig.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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