Share

MICROBIOLOGICAL AND SENSORY QUALITY CHANGES IN CABBAGE CASSEROLE AND MIXED VEGETABLE SALAD WITH MAYONNAISE DURING STORAGE.

Author(s) : LINDROTH S. E.

Type of article: Article

Summary

THE MICROBIOLOGICAL AND SENSORY QUALITY OF CABBAGE CASSEROLE AND MIXED VEGETABLE SALAD WITH MAYONNAISE WAS ASSESSED AFTER PRODUCTION, ON THE SELL-BY DATE AND 7 DAYS LATER. SAMPLES WERE TAKEN DIRECTLY FROM 5 DIFFERENT PLANTS, STORED AT 277K (4 DEG C) AND ANALYZED BY 3 DIFFERENT LABORATORIES. YEASTS WERE DETECTED IN SOME CASSEROLES ON THE SELL-BY DATES. A FEW MORE HAD YEASTS AND/OR MOULDS A WEEK LATER. TASTE, ODOUR, CONSISTENCY AND APPEARANCE SCORES SHOWED A STEADY DECREASE DURING STORAGE. 9 CASSEROLES WERE DEEMED UNFIT FOR HUMAN CONSUMPTION 7 DAYS AFTER THE SELL-BY DATES. MAIN DEFECTS WERE SLIMINESS AND ACID, FERMENTED TASTE AND VISIBLE MOULD SPOTS. SALADS FROM ALL COMPANIES CONTAINED LACTOBACILLI AND COUNTS INCREASED SLIGHTLY DURING STORAGE.

Details

  • Original title: MICROBIOLOGICAL AND SENSORY QUALITY CHANGES IN CABBAGE CASSEROLE AND MIXED VEGETABLE SALAD WITH MAYONNAISE DURING STORAGE.
  • Record ID : 1986-0724
  • Languages: English
  • Source: Journal of Food Protection - vol. 48 - n. 4
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing