Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films
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- 作者：Gimé ; nez ; M. ; Olarte ; C. ; Sanz ; S. ; Lomas ; C. ; Echá ; varri ; J.F. ; Ayala ; F.
- 关键词：Artichoke ; Minimally processed vegetables ; Packaging films ; Sensory quality ; Microbial quality
- 刊名：Food Microbiology
- 出版年：2003
- 出版时间：April, 2003
- 年：2003
- 卷：20
- 期：2
- 页码：231-242
- 全文大小：196 K
文摘
The atmosphere surrounding minimally processed vegetables is extremely important to extend their shelf-life, and one of the most influential factors on its composition is the permeability of the film used in the packaging. This study determined the impact of the preservation technologies on sensory quality (weight losses, color, texture and sensory acceptability) and on the growth of indicator micro-organisms (mesophiles, psychrotrophs, anaerobic micro-organisms, sporeformers, faecal coliforms, Salmonella and Escherichia coli) in minimally processed artichoke packaged with five different films (two PVC and three P-Plus).