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Document IIF

Conditionnement sous atmosphère modifiée pour augmenter la durée de vie de tomates fraîches coupées, prêtes à la consommation.

Modified atmosphere packaging to extend shelf life of ready to eat fresh cut tomatoes.

Numéro : pap. n. 593

Auteurs : TABOADA-RODRÍGUEZ A., SÁNCHEZ-RUBIO M., CAVA-RODA R., et al.

Résumé

The quality of ready to eat fresh tomato packaged with different mixtures of gases in the headspace was evaluated during 12 days at 4°C. Samples of tomato slices were packaged in polypropylene trays with 5 different mixtures of gases for MAP in a pilot plant. Microbiological analyses were performed in agreement with specific standard methods for aerobic count, enterobacteria, moulds and yeasts. Sensory assessment of samples was performed after 6 and 10 days. The samples packaged with 90%N2- 5%CO2-5%O2 were preferred by the panelists after 10 days of storage. The microbial counts also upholds the sensory test results because samples under the best accepted MAP showed the lowest concentration of enterobacteriaceae, moulds and yeasts during the experiment. In conclusion, the fresh cut tomato ready-to-eat is better preserved if the process is performed under MAP. According with our findings the best mixture of gases to be used was 90%N2- 5%CO2-5%O2.

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Pages : 6 p.

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    20 €

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Détails

  • Titre original : Modified atmosphere packaging to extend shelf life of ready to eat fresh cut tomatoes.
  • Identifiant de la fiche : 30015700
  • Langues : Anglais
  • Source : Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
  • Date d'édition : 16/08/2015
  • DOI : http://dx.doi.org/10.18462/iir.icr.2015.0593

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