Publication: Extending the shelf life and proximate composition stability of ready to eat foods in vacuum or modified atmosphere packaging
Authors
Murcia, María Antonia ; Martínez Tomé, Magdalena ; Nicolás, M. Carmen ; Vera, Ana M.
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Publisher
Elsevier
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DOI
https://doi.org/10.1016/S0740-0020(03)00013-3
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Description
© 2003 Elsevier Ltd. All rights reserved. This document is the Published version of a Published Work that appeared in final form in Food Microbiology. To access the final edited and published work see https://doi.org/10.1016/S0740-0020(03)00013-3
Abstract
The stability of the proximate composition (moisture, proteins, lipids and ash) and the microbiological state of cooked ‘ready to eat’ foods in vacuum or modified atmosphere packaging were examined and compared with conventionally packaged (in air) foods. The study was carried out for 7 and 29 days, during which time the food products were stored at 3ºC. Vacuum or modified atmosphere packaging were effective for prolonging the shelf-life of the studied products up to 29 days with minimal changes in the proximate composition. Aerobic mesophilic, psychrotrophic microrganisms, and yeasts and moulds increased with time regardless of packaging type but more rapidly under conventional packaging.
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Citation
Food Microbiology 20 (2003) 671–679
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