title: The effect of addition of olive oil and "Aceto balsamico di Modena" wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of "Lollo Verde" lettuce and rocket salad.
abstract: Fresh rocket "Eruca Sativa" and lettuce "Lollo Verde" leaves were stored with the addition of olive oil and wine vinegar "Aceto balsamico di Modena" under modified atmosphere packaging (MAP) (5% O(2)/10% CO(2)/85% N(2) for MAP A and 2% O(2)/5% CO(2)/93% N(2) for MAP B). The microbial (mesophilic, psychrotrophic bacteria and Enterobacteriacae), physical (color and firmness) and sensory parameters of samples were studied in relation to storage time (up to 10 days at 5 ± 1 °C). The effect of wine vinegar and the application of both MAP treatments reduced the growth of all bacteria populations (p < 0.05). Samples with olive oil stored under MAP A gave the best score for overall impression (3 and 2.1 for MAP A and B respectively at the 9th day of storage) while the addition of vinegar limited sensory shelf-life to 3 days (p < 0.05). Firmness was negatively affected by wine vinegar while samples with olive oil stored under MAP A maintained firmness close to normal. Color attributes were maintained better under both MAP treatments (p < 0.05).
authors.affiliation: School of Agricultural Sciences, Department of Agriculture, Ichthyology and Aquatic Environment, University of Thessaly, Fytoko St, 38446 Nea Ionia Magnessias, Volos, Hellas, Greece. parmenion@uth.gr
authors.forename: Ioannis S
authors.initials: IS
authors.lastname: Arvanitoyannis
authors.forename: Achilleas D
authors.initials: AD
authors.lastname: Bouletis
authors.forename: Eirini A
authors.initials: EA
authors.lastname: Papa
authors.forename: Dimitrios C
authors.initials: DC
authors.lastname: Gkagtzis
authors.forename: Christos
authors.initials: C
authors.lastname: Hadjichristodoulou
authors.forename: C
authors.initials: C
authors.lastname: Papaloucas
mesh_terms: D019342:Acetic Acid; D001272:Atmosphere; D001419:Bacteria / Q000145:classification / Q000302:isolation & purification; D058491:Bacterial Load; D003116:Color; D005504:Food Analysis; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D018545:Lactuca / Q000382:microbiology*; D009812:Odorants; D000069463:Olive Oil; D010938:Plant Oils; D013649:Taste
chemical_list: D000069463:Olive Oil; D010938:Plant Oils; D019342:Acetic Acid