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Extending the shelf life and proximate composition stability of ready to eat foods in vacuum or modified atmosphere packaging

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dc.contributor.authorMurcia, María Antonia
dc.contributor.authorMartínez Tomé, Magdalena
dc.contributor.authorNicolás, M. Carmen
dc.contributor.authorVera, Ana M.
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2024-09-11T08:44:58Z
dc.date.available2024-09-11T08:44:58Z
dc.date.issued2003-12-01
dc.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
dc.description.abstractThe 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.es
dc.formatapplication/pdfes
dc.format.extent9es
dc.identifier.citationFood Microbiology 20 (2003) 671–679
dc.identifier.doihttps://doi.org/10.1016/S0740-0020(03)00013-3
dc.identifier.urihttp://hdl.handle.net/10201/143831
dc.languageenges
dc.publisherElsevier
dc.relationFEDER project, Ministerio de Educacion y Cultura, Spain, 1FD97- 0021.es
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0740002003000133?via%3Dihub
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectShelf-lifees
dc.subjectPackaging
dc.subjectProximate composition
dc.subjectFood microbiology
dc.titleExtending the shelf life and proximate composition stability of ready to eat foods in vacuum or modified atmosphere packaginges
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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