Influence of packaging films on microbiological and sensorial evolution of minimally processed borage (Borago officinalis)

  1. Giménez, M. 1
  2. Olarte, C. 1
  3. Sanz, S. 1
  4. Lomas, C. 1
  5. Echávarri, J.F. 1
  6. Ayala, F. 1
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revue:
Journal of Food Science

ISSN: 0022-1147

Année de publication: 2003

Volumen: 68

Número: 3

Pages: 1051-1058

Type: Article

beta Ver similares en nube de resultados
SCOPUS: 2-s2.0-0037391095 WoS: WOS:000182541300053 GOOGLE SCHOLAR

D'autres publications dans: Journal of Food Science

Dépôt institutionnel: lock_openAccès ouvert Editor

Résumé

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.