Quality changes in packaged salad products during storage
1997
Lopez-Galvez, G. | Peiser, G. | Nie, X. | Cantwell, M.
The quality of four types of packaged salad products (retail and foodservice Garden salaf, Caesar salad, and European salad) manufactured by five major processors and stored at 5 deg. C for 20 days was assessed. The O(2) and CO(2) concentrations in the bags were 0.2 - 1.5% and 5 - 30%, respectively. Overall visual quality scores were generally at or above the minimuim acceptable value for salability at the "Best if Used by Date" (12 - 16 days after processing). Product sensory attributes (visual, flavor and textural properties) determined by a trained judge and a sensory panel significantly correlated for most of the parameters. Off-odors developed in the packages and their scores significantly correlated with ethanol and acetaldehyde concentrations in the lettuce tissue. Sugar content decreased 12% (iceberg) to 20% (romaine) from days 0 to 15. Total aerobic microbial load increased by an average of 2.5 - 3 log units over 20 days.
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