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Microbial and sensory quality of vegetables for soup packaged in different atmospheres.

Author(s) : MANZANO M., CITTERIO B., MAIFRENI M., PAGANESSI M., COMI G.

Type of article: Article

Summary

Minimally processed prepacked vegetables for soup preparation have become very popular on the Italian market, since they are already peeled, cut, washed and ready-to-use. Four packing systems for fresh cut vegetables were evaluated. Each tray contained parsley, celery, sliced courgette, sliced carrot, pieces of Savoy cabbage, sliced leek, white beans, garlic and onion. A large number of different groups of microorganisms was found in the raw vegetables at packing but no pathogenic microorganisms were isolated from the prepacked vegetables (before or after storage). The hygienic quality was similar in all packing systems used. However, vegetables packed in perforated film retained the best sensory characteristics.

Details

  • Original title: Microbial and sensory quality of vegetables for soup packaged in different atmospheres.
  • Record ID : 1996-2912
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 67 - n. 4
  • Publication date: 1995

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