Determination of ready-to-eat vegetable salad shelf-life.
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 degrees C, 10 degrees C and 15 degrees C. Changes in carbon dioxide and oxygen concentrations and pH were also monitored. Predictive modelling was used to established 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.
García-Gimeno
R M
RM
Departamento de Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Córdoba, Spain. bt2gagir@lucano.uco.es
Zurera-Cosano
G
G
D001937:Brassica / Q000382:microbiology; D002175:Candida / Q000302:isolation & purification; D002245:Carbon Dioxide / Q000032:analysis; D003198:Computer Simulation; D018552:Daucus carota / Q000382:microbiology; D004754:Enterobacter / Q000302:isolation & purification; D005516:Food Microbiology / Q000592:standards*; D005519:Food Preservation / Q000592:standards*; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000302:isolation & purification; D018545:Lactuca / Q000382:microbiology; D016014:Linear Models; D008954:Models, Biological; D010100:Oxygen / Q000032:analysis; D011237:Predictive Value of Tests; D013696:Temperature; D013997:Time Factors; D014675:Vegetables / Q000382:microbiology
D002245:Carbon Dioxide; D010100:Oxygen