Influence of packaging films on microbiological and sensorial evolution of minimally processed borage (Borago officinalis)
- Giménez, M. 1
- Olarte, C. 1
- Sanz, S. 1
- Lomas, C. 1
- Echávarri, J.F. 1
- Ayala, F. 1
-
1
Universidad de La Rioja
info
ISSN: 0022-1147
Año de publicación: 2003
Volumen: 68
Número: 3
Páginas: 1051-1058
Tipo: Artículo
beta Ver similares en nube de resultadosOtras publicaciones en: Journal of Food Science
Resumen
The atmospheres prevalent in borage packaged in 5 different films, together with different water-vapor permeabilities of the films, determined the evolution of the visual and microbiological quality of borage. PVC films proved inadequate to extend the sensory quality since the samples packaged with the films were spoiled on day 9, whereas among the P-Plus films, the least permeable film was the most adequate to extend the sensory quality of borage until day 15. For most of the treatments, no correlation between the microbial growth and changes in appearance was found. Thus, some treatments with a fair sensory evaluation had microbial counts higher than those allowed by the European legislation.