Estimation of quality changes of minimally processed vegetable salads during their storage
Wojcik-Stopczynska, B. | Grzeszczuk, M. | Jakubowska, B.(Akademia Rolnicza, Szczecin (Poland). Katedra Technologii Rolnej i Przechowalnictwa)
The aim of this work was the estimation of changes of chosen microbiological factors and some chemical constituents contents in minimally processed vegetable salads during their storage (6 days in 5-6 deg C). The results show that there were not right sanitary conditions while production of salads. Microbiological quality of salads before storage (at 2nd day after manufacturing) not answered to requirements. Excessive total number of mesophilic aerobic bacteria, yeasts, and coliform bacteria (titre of coliform 0.0001 g) was stated. After storage total number of mesophilic aerobic bacteria increased but contamination by yeasts, moulds and acid-forming bacteria was similar to the level before storage and population of coliform bacteria reduced (titre of coliform increased to 0.001 g). The significant differences between the mean content of dry matter and vitamin C in salads before and after storage was noted. The quantity of total sugars, nitrates did not change significantly and the level of total acidity was stable. There were no nitrites in salads before and after storage
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