Agriculture Reference
In-Depth Information
Table 1.2
(continued)
Storage temperature
(°C) and storage
period (days)
Shelf
life(days)-Life
extension
Species and
food type
Treatment before
packaging
Texture-
weight loss
Initial gas mix
Packaging material
Color
Microfl ora
Sensory analysis
References
Mixed lettuce
(20 % endive,
20 % curled
endive, 20 %
radicchio
lettuce, 20 %
lollo rosso and
20 % lollo
bionta
lettuces—red
and green
variety)
AMAP with 3 %
O
2
/5 % CO
2
Bags with OTR:
1.04 × 10
−11
mol O
2
/m
2
s Pa
Inoculation with
L.
monocytogenes
strains
and
Aer. caviae
2, 4, 7 and 10 °C for
11 days
Populations of both
strains signifi cantly
increased on
samples stored at
elevated
temperatures (0.58
and 1.29 log CFU/g
outgrowth for
L.
monocytogenes
and
0.65 and 0.73 log
CFU/g for
Aer.
caviae
at 7 and
10 °C, respectively)
Color and texture
were the
organoleptic
properties that
determined the
shelf life of samples
The Shelf life of
samples stored
at 2, 4, 7 and
10 °C was 9, 7,
5 and 3 days,
respectively
Jacxsens et al.
(
2002a
)
Mixed lettuce
(as mentioned
above)
AMAP: 3 %
O
2
/5 % CO
2
40
m bags with OTR:
2,026 mL O
2
/m
2
24 h atm.
ʼ
Inoculation with
L.
monocytogenes
strains
and
Aer. caviae
T < 12 °C, t = 4 °C
for 24 h, t = 5 °C for
2 h, t = 10 °C for
24 h, t = 5 °C for
2 h, t = 10 °C for
8 h, t = 7 °C for
48 h, t = 20 °C for
2 h and t = 7 °C for
the rest of the
experiment (7 days)
Browning on
endive and
lollo bionta
leaves was
severe and led
to the fi nal
rejection
A sharp increase of
spoilage
microorganisms
was detected after
purchase and
transportation to the
domestic
refrigeration (7.5,
5.8 and 5.2 log
CFU/g for APC,
LAB and yeasts,
respectively).
L.
monocytogenes
survived on samples
while
Aer. caviae
managed to grow
(0.58 log
Off odor and poor
color were the main
reasons for
sensorial rejection
of the samples on
the fi fth day
The shelf life of
samples on
behalf of
sensory
attributes was 5
days, whereas
on behalf of
microbiological
characteristics 4
days
Jacxsens et al.
(
2002b
)
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