Titre :
|
Determination of ready-to-eat vegetable salad shelf-life
|
Auteurs :
|
R. Garcia-gimeno ;
G. Zurera-cosano
|
Type de document :
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article/chapitre/communication
|
Année de publication :
|
1997
|
Format :
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p. 31-38
|
Langues:
|
= Anglais
|
Catégories :
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INDUSTRIE AGRO-ALIMENTAIRE
|
Mots-clés:
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CINQUIEME GAMME
;
DUREE DE CONSERVATION
;
SALADE
;
TEMPERATURE
;
MICROBIOLOGIE SANITAIRE
|
Résumé :
|
The shelf-life of ready-to-eat vegetable salads established by manufacturers is usually 7-14 days depending on the type of vegetable, and is determined by loss in organoleptic qualities. A more objective method to predict shelf-life and spoilage would be desirable. The present study monitored the evolution of spoilage organisms in a mixed salad of red cabbage, lettuce and carrot stored at 4 °C, 10 °C and 15 °C. Changes in carbon dioxide and oxygen concentrations and pH were also monitored. Predictive modelling was used to establish a theoretical shelf-life time as a function of temperature. Lactic acid bacteria at levels of 10(6) cfu/g appeared to be related to both spoilage and theoretically-predicted shelf-life values.
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Source :
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International Journal of Food Microbiology, vol.36
|