title: Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere.
abstract: In recent years the sales of minimally processed vegetables have grown exponentially as a result of changes in consumer habits. The availability of artichoke buds as a ready-to-eat product would be, therefore, highly advantageous. However, minimally processed artichoke hearts are difficult to preserve because of their rapid browning and the proliferation of naturally occurring microorganisms. We developed artichoke hearts prepared as ready-to-eat products that maintain the characteristics of the fresh product. The microbiological stability, sensory qualities, and shelf life of the processed artichoke hearts were determined. During the shelf life, Salmonella, Listeria monocytogenes, and Escherichia coli counts were below the limits legally established by European regulations for minimally processed vegetables. The pH played an important role in microbial growth. Artichoke hearts had lower microbial counts in experiments conducted at pH 4.1 than in experiments conducted at pH 4.4, although the recommended threshold value for total plate count (7 log CFU/g) was not exceeded in either case. Sensory parameters were affected by the microorganisms, and artichoke products at lower pH had better sensory qualities. Vacuum impregnation techniques, modified atmosphere packaging, and low storage temperature were very effective for increasing the shelf life of minimally processed artichokes. The average shelf life was approximately 12 to 15 days.
authors.affiliation: Departamento de Química Agrícola, Universidad de Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain.
authors.forename: Nuria
authors.initials: N
authors.lastname: García-Martínez
authors.affiliation: Departamento de Química Agrícola, Universidad de Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain.
authors.forename: Pedro
authors.initials: P
authors.lastname: Andreo-Martínez
authors.affiliation: Departamento de Química Agrícola, Universidad de Murcia, Campus de Espinardo, 30100 Espinardo, Murcia, Spain.
authors.forename: Luis
authors.initials: L
authors.lastname: Almela
authors.affiliation: Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.
authors.forename: Lucía
authors.initials: L
authors.lastname: Guardiola
authors.affiliation: Departamento de Tecnología de la Alimentación y Nutrición, Universidad Católica San Antonio de Murcia, Avenida de los Jerónimos s/n, 30107 Guadalupe, Murcia, Spain.
authors.forename: José A
authors.initials: JA
authors.lastname: Gabaldón
keywords: Artichoke; Microbiological quality; Minimally processed vegetables; Modified atmosphere packaging; Sensory quality; Shelf life