Inhibition of microbial growth of a salad with meat in mayonnaise by different packaging technologies
2009
Levkane, V., Latvia Univ. of Agriculture, Jelgava (Latvia) | Muizniece-Brasava, S., Latvia Univ. of Agriculture, Jelgava (Latvia)
The objective of the research was the shelf life extension of a salad with meat in mayonnaise. The microbial stability of the salad with meat in mayonnaise packaged under vacuum, in modified atmosphere, and using 'Sous vide' technology was examined and compared with conventionally packaged (in ambient air) salad. The salads were packaged in polyamide/polyethylene pouches with barrier properties as well as in pouches made from biodegradable plasticized poly-β-hydroxybutyrate or polylactic acid film. Control samples without preservatives were packed in traditional polypropylene containers covered with non-hermetic lids. PURASA L Powder Opti Form (sodium lactate) in the amount 5 g kgE-1, 10 g kgE-1, and 15 g kgE-1, and ethyl alcohol in the amount of 2 ml were used as single preservatives for separate samples. The studies of the samples were carried out after 1, 3, 7, 10, 15, 18, 25, 29, 42, and 52 storage days at the temperature of +4+-0.5 deg C. Experimentally the quality of the salad with meat in mayonnaise was characterized by measuring the total plate count of microorganisms. The obtained results indicate that different packaging technologies and addition of preservatives show significantly different influence on the microbial growth in different samples. 'Sous vide' packaging technology was effective for the shelf life extending and guarantee of safety of the salads with meat in mayonnaise.
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