Titre :
|
Quality changes in packaged salad products during storage
|
Auteurs :
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G. Lopez-galvez ;
G. Peiser ;
X. Nie ;
M. Cantwell
|
Type de document :
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article/chapitre/communication
|
Année de publication :
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1997
|
Format :
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p. 64-72
|
Langues:
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= Anglais
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Catégories :
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QUALITE DES PRODUITS ALIMENTAIRES
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Mots-clés:
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SALADE
;
QUATRIEME GAMME
;
ATMOSPHERE MODIFIEE
;
FERMENTATION
;
QUALITE ORGANOLEPTIQUE
|
Résumé :
|
The quality of four types of packaged salad products (retail and foodservice Garden salad, Caesar salad, and European salad) manufactured by five major processors and stored at 5°C for 20 days was assessed. The O-2 and CO2 concentrations in the bags were 0.2-1.5% and 5-30%, respectively. Overall visual quality scores were generally at or above the minimum acceptable value for salability at the ''Best if Used by Date'' (12-16 days after processing). Product sensory attributes (visual, flavor and textural properties) determined by a trained judge and a sensory panel significantly correlated for most of the parameters. Off-odors developed in the packages and their scores significantly correlated with ethanol and acetaldehyde concentrations in the lettuce tissue. Sugar content decreased 12% (iceberg) to 20% (romaine) from days 0 to 15. Total aerobic microbial load increased by an average of 2.5-3 log units over 20 days.
|
Source :
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Zeitschrift Fur Lebensmittel - Untersuchung und - Forschung A - Food Research and Technology, vol.205
|