THE EFFECT OF ORGANIC ACID PRETREATMENT AND MODIFIED ATMOSPHERE ON SHELF LIFE OF DRY COLESLAW MIX

被引：2

作者：

Radziejewska-Kubzdela, Elzbieta ^{[1
]}

Czaczyk, Katarzyna ^{[2
]}

机构：

[1] Poznan Univ Life Sci, Inst Technol Plant Origin Food, PL-60624 Poznan, Poland

[2] Poznan Univ Life Sci, Dept Biotechnol & Food Microbiol, Poznan, Poland

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2017年 / 41卷 / 04期

关键词：

HIGH-CARBON DIOXIDE; HIGH OXYGEN; PSEUDOMONAS-FLUORESCENS; SUPERATMOSPHERIC OXYGEN; STORAGE-TEMPERATURE; SENSORY QUALITY; PACKAGING FILM; FRESH; GROWTH; VEGETABLES;

D O I：

10.1111/jfpp.13044

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of the study was to determine the effect of soaking in ascorbic acid and citric acid solution and modified atmosphere packaging on the quality of a coleslaw mix stored for 12 days at 4C. Pretreatment caused a reduction by approximate to 2 logarithmic cycles for counts of psychrophilic bacteria from the genus Pseudomonas, and mesophilic yeasts, as well as a significant decrease in the counts of mesophilic bacteria and coliform bacteria. Packaging of tested samples in modified atmosphere with high contents of oxygen (70 or 50%) and carbon dioxide (30%) caused an inhibition of growth for mesophilic, psychrophilic, lactic acid and coliform bacteria during storage. Application of atmosphere with increased contents of CO2 (25 or 30%) resulted in the inhibition of growth of bacteria from the genus Pseudomonas, while in the case of elevated (70%) or reduced contents of oxygen (5%) a slower growth of yeasts was observed.

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页数：11

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