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Microbial and Sensory Quality of Vegetables for Soup Packaged in Different Atmospheres by Marisa Manzano; Barbara Citterio; Michela Maifreni; Mario Paganessi; Giuseppe Comi is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Microbial and Sensory Quality of Vegetables for Soup Packaged in Different Atmospheres about?

Fresh prepacked vegetables for soup have become very popular on the Italian market, since they are already peeled, cut, washed and ready-to-use. The packaging and the modified atmosphere can prolong their shelf-life and maintain their hygienic, physicochemical and sensory characteristics during storage at + 4°C. The hygienic and sensory quality was evaluated by analysing microbial growth and atmosphere composition at the moment of packaging and at the end or the shelf-life of vegetables prepacked in air or under modified atmospheres, and by determining the browning or blackening of parsley and the loss of carrot exudates. A large number of different groups of microorganisms was found in raw vegetables. In spite of this high starting concentration of microbial flora, the prepackaging systems investigated did not seem to significantly influence their growth during vegetable storage at + 4°C. No pathogenic microorganisms were isolated from the prepackaged vegetables. The hygienic quality was similar in all packaging systems used. However, the vegetables packaged in perforated film kept their sensory characteristics better than those packaged in air or under a modified atmosphere.

Who reads Microbial and Sensory Quality of Vegetables for Soup Packaged in Different Atmospheres?

Author

Marisa Manzano; Barbara Citterio; Michela Maifreni; Mario Paganessi; Giuseppe Comi

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); John Wiley & Sons Inc.; Wiley (ISSN 0022-5142)

Published

1995

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)