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Shelf life of minimally processed cabbage stored under modified atmosphere and refrigeration.

Vida útil de repolho minimamente processado em atmosfera modificada e refrigeração.

Author(s) : RINALDI M. M., BENEDETTI B. C., MORETTI C. L.

Type of article: Article

Summary

The objective of this work was to determine the shelf life of fresh-cut cabbage stored in low density polyethylene (LDPE) film packages, 32-micrometer thickness, either filled or not with a gas mixture of 2% O2 + 6.5% CO2 + 91.5% N2, and on polystyrene trays wrapped with polyvinyl chloride (PVC), 20-micrometer thickness. The product was stored for 16 days in a cold room at 5°C and 95% relative humidity, and in a refrigerated display similar to those found in supermarket and convenience stores, simulating retailers conditions, with mean temperature of 2.7°C plus or minus 3.3°C and 95% relative humidity. The following variables were analyzed: carbon dioxide and oxygen concentrations inside the packages, thermotolerant coliforms, mesophylic aerobic microorganisms, moulds, yeasts, Salmonella sp., Listeria monocytogenes and sensory quality (Quantitative Descriptive Analysis - modified QDA) in the fresh-cut cabbage. Considering the sensory analysis, the shelf life of the fresh-cut cabbage was 11 days for all treatments, except for those stored in the refrigerated display in LDPE plastic films, filled or not with the gas mixture, which showed 16 days of shelf life. However, all treatments showed high values for total coliforms, aerobic mesophylic microorganisms, moulds and yeasts, limiting the product's shelf life to 7 days. Salmonella sp and L. monocytogenes were not detected and fecal coliform counts remained below 10 CFU/g.

Details

  • Original title: Vida útil de repolho minimamente processado em atmosfera modificada e refrigeração.
  • Record ID : 2009-1698
  • Languages: Portuguese
  • Source: Braz. J. Food Technol. - vol. 11 - n. 2
  • Publication date: 2008/04

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