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dc.creatorArvanitoyannis, I. S.en
dc.creatorBouletis, A. D.en
dc.creatorPapa, E. A.en
dc.creatorGkagtzis, D. C.en
dc.creatorHadjichristodoulou, C.en
dc.creatorPapaloucas, C.en
dc.date.accessioned2015-11-23T10:22:59Z
dc.date.available2015-11-23T10:22:59Z
dc.date.issued2011
dc.identifier10.1016/j.anaerobe.2011.04.010
dc.identifier.issn1075-9964
dc.identifier.urihttp://hdl.handle.net/11615/25864
dc.description.abstractFresh rocket "Eruca Sativa" and lettuce "Lollo Verde" leaves were stored with the addition of olive oil and wine vinegar "Aceto balsamico di Modena" under modified atmosphere packaging (MAP) (5% O-2/10% CO2/85% N-2 for MAP A and 2% O-2/5% CO2/93% N-2 for MAP B). The microbial (mesophilic, psychrotrophic bacteria and Enterobacteriacae), physical (color and firmness) and sensory parameters of samples were studied in relation to storage time (up to 10 days at 5 +/- 1 degrees C). The effect of wine vinegar and the application of both MAP treatments reduced the growth of all bacteria populations (p < 0.05). Samples with olive oil stored under MAP A gave the best score for overall impression (3 and 2.1 for MAP A and B respectively at the 9th day of storage) while the addition of vinegar limited sensory shelf-life to 3 days (p < 0.05). Firmness was negatively affected by wine vinegar while samples with olive oil stored under MAP A maintained firmness close to normal. Color attributes were maintained better under both MAP treatments (p < 0.05). (C) 2011 Elsevier Ltd. All rights reserved.en
dc.sourceAnaerobeen
dc.source.uri<Go to ISI>://WOS:000299982800013
dc.subjectModified atmosphere packagingen
dc.subject"Lollo Verde" lettuceen
dc.subjectRocket saladen
dc.subjectMicrobiological analysisen
dc.subjectSensory analysisen
dc.subjectPhysical analysisen
dc.subjectMicrobiologyen
dc.titleThe effect of addition of olive oil and "Aceto balsamico di Modena" wine vinegar in conjunction with active atmosphere packaging on the microbial and sensory quality of "Lollo Verde" lettuce and rocket saladen
dc.typejournalArticleen


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