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Qualité et durée de conservation des salades mixtes de 4e gamme.

Quality and shelf-life of minimally processed mixed salad.

Auteurs : VIEIRA S., SAPATA M. M., SOUSA M. B., et al.

Résumé

A ready-to-eat mixed salad product (lettuce, chicory and onion) was prepared using three polymeric films with different permeabilities and two modified atmosphere conditions at 4 °C. Physical and microbiological quality attributes, as well as appearance, were monitored for 18 days. Best results were obtained for Cryovac-PE65S polymeic film under both atmosphere conditions. In another trial and using the selected film, the effect of 0.5% ascorbic acid in preventing browning reactions was studied under the same storage conditions. Quality attributes were followed in the same way. When ascorbic acid was used, the salad remained without significant difference until the 13th day with respect to appearance, off-flavour development and microbiological populations.

Détails

  • Titre original : Quality and shelf-life of minimally processed mixed salad.
  • Identifiant de la fiche : 2005-0839
  • Langues : Anglais
  • Date d'édition : 2003
  • Source : Source : Acta Hortic./Proc. int. control. Atmos. Res. Conf., Rotterdam
    n. 600; vol. 2; 491-497.

Indexation