Determination of packaged green asparagus shelf-life

Autor:	E. Barco-Alcalá, Rosa María García-Gimeno, A. M. Castillejo-Rodríguez, G. Zurera-Cosano
Rok vydání:	1998
Předmět:	biology Chemistry Food spoilage Mineralogy Objective method medicine.disease_cause biology.organism_classification Shelf life Microbiology chemistry.chemical_compound Psychrotrophic bacteria Modified atmosphere Carbon dioxide medicine Asparagus Food science Legume Food Science
Zdroj:	Food Microbiology. 15:191-198
ISSN:	0740-0020
DOI:	10.1006/fmic.1997.0159
Popis:	An objective method to predict shelf-life and spoilage of packaged green asparagus would be desirable. The present study monitored the evolution of spoilage organisms in packaged fresh green asparagus stored at 2, 4, 8, 12 and 20°C. Changes in carbon dioxide, oxygen concentrations and pH were recorded. Predictive modelling was used to establish a theoretical shelf-life time as a function of temperature. Spoilage of packaged green asparagus is correlated with high levels of psychrotrophic bacteria, and because the growth of these micro-organisms as a function of temperature can be predicted, the shelf-life of packaged green asparagus as a function of temperature is also predictable.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f9346ee289af2c6b6f9b9d94d820310d https://doi.org/10.1006/fmic.1997.0159 Zobrazit plný text záznamu Full Text from ScienceDirect