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Influence of the preparation, storage temperature, modified atmosphere and vacuum packaging on shelf-life of sliced, chilled yellow pepper and pre-cooked sweet corn

Author:
Sebők, A., Baár, Cs.
Source:
Acta alimentaria 2009 v.38 no.2 pp. 161-178
ISSN:
0139-3006
Subject:
Clostridium botulinum, Listeria monocytogenes, chilling injury, cold storage, corn cobs, microorganisms, off flavors, pepper, peppers, shelf life, spoilage, storage temperature, sweetcorn, vacuum packaging, washing
Abstract:
Sliced peppers can be stored at 4.5 °C without chilling injury. At 8 °C 7 days shelf-life was achieved in active MAP, at 4.5 °C 7 days also in passive MAP. At 8 °C the development of a slight off-flavour was observed from day 7 th in the passive MAP. Washing in chlorinated water was more efficient for the reduction of <i>Listeria monocytogenes</i> than flash washing in warm water, which reduced the spoilage efficiently. The growth of <i>Listeria monocytogenes</i> was limited to the first 3 days of chilled storage at 4.5–8 °C in all samples and a slight decrease was observed up to day 10, indicating the likelihood of a competitive inhibition effect of the spoilage microbiota. In case of storage at 1.5 °C the sensory properties of blanched vacuum packed corn on the cob were acceptable for more than 30 days. The shelf-life is limited by safety considerations, toxin formation of the psychrotrophic <i>Clostridium botulinum</i> due to the higher temperatures in the distribution chain might occur. Efficient pre-cooling delays the spoilage.
Agid:
4797756