Influence of packaging films on the sensory and microbiological evolution of minimally processed borage (Borrago officinalis)

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 1051-1058

  Gimenez M ^a   Olarte, C ^a   Sanz, S ^a   Lomas, C ^a   Echavarri J F ^a   Ayala, F ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Borage; Microbial quality; Minimally processed vegetables; Packaging films; Sensory quality

Indexed keywords

BORAGINACEAE; BORAGO OFFICINALIS;

EID: 0037391095     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08286.x     Document Type: Article

References (37)

1. Adams MR, Hartley AD, Cox LJ. 1989. Factors affecting the efficacy of washing procedures used in the production of prepared salads. Food Microbiol 6:69-77.
2. Barry-Ryan C, Pacussi JM, O'Beirne D. 2000. Quaility of shredded carrots as affected by packaging film and storage temperature. J Food Sci 65(4):726-30.
3. Bauernfeind JC, Pinkert DM. 1970. Food processing with added ascorbic acid. Adv Food Res 18:220-315.
4. Bolin HR, Huxsoll CC. 1991. Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce. J Food Sci 56:60-4.
5. Buick RK, Damoglou PA. 1987. The effect of vacuum-packaging on the microbial spoilage and shelf life of "ready to use" sliced carrots. J Sci Food Agric 38:167-75.
6. Burnham JA, Kendall PA, Sofos JN. 2001. Ascorbic acid enhances destruction of Escherichia coli O157:H7 during home-type drying of apple slices. J Food Protect 64(8):1244-8.
7. Cameron AC, Smyth A. 1997. Modified atmosphere packaging: Potential and reality. In: Gorny JR, editor. Proc of 7th Intl Controlled Atmosphere Res Conf; Vol. 5. Davis, Calif.: Davis Univ. p 67.
8. Carlin F, Nguyen-The C, Hilbert G, Chambroy Y. 1990. Modified atmosphere of fresh, "ready-to-use" grated carrots in polymeric films. J Food Sci 55:1033-8.
9. Chau KV, Talasila PC. 1994. Design of modified atmosphere packages for fresh fruits and vegetables. In: Singh RP, Oliveira FAR, editors. Minimal processing of foods and process optimization. An interface. Boca Raton: CRC Press. p 407-16.
10. [CIE] Commission Internationales de l'Eclairage. 1986 Colorimetry. Publication 15.2. 2nd ed. Vienna. p 22-33.
11. Cort WM. 1982. Antioxidant properties of ascorbic acid in foods. In: Seib PA, Tolbert BM., editors. Advances in chemistry series. Nr 200. Ascorbic acid chemistry, metabolism and uses. Washington, D.C.: American Chemical Society. Chapter 22. p 182-206.
12. Dziezak JD. 1986. Preservative system in foods, anti-oxidants and antimicrobial agents. Food Technol 40(9):94-136.
13. Exama A, Arul J, Lencki RW, Lee LZ, Toupin C. 1993. Suitability of plastics films for modified atmospheres packaging of fruits and vegetables. J Food Sci 58:1365-70.
14. Francis GA, Thomas C, O'Beirne D. 1999. The microbiological safety of minimally processed vegetables. Int J Food Sci Technol 34(1):1-22.
15. Garg N, Churey JJ, Splittstoesser DF. 1990. Effect of processing conditions on the microflora of freshcut vegetables. J Food Protect 53(8):701-3.
16. Hutchings JB. 1999. Food color and appearance. Gaithersburg, Md.: Aspen Publisher Inc. p 227-63.
17. Huxsoll CC, Bolin HR. 1989. Processing and distribution alternatives for minimally processed fruits and vegetables. Food Technol 43(2):124-8.
18. Kader AA, Zagory D, Kerbel EL. 1989. Modified atmosphere packaging of fruits and vegetables. Crit Rev Food Sci Nutr 28:1-30.
19. Kwon HR, Lee DS. 1995. Modified atmosphere packaging of precut and prepared vegetables. Food Biotechnol 4:169-73.
20. [ICMSF] International Commission of Microbiological Specifications of Foods. 1978. Microorganisms in foods. I. Their significance and methods of enumeration. International Commission of Microbiological Specifications of Foods. 2nd ed. Toronto: Univ. of Toronto Press.
21. Lee HS, Nagy S. 1988. Quality changes and nonenzymic browning intermediates in grapefruit juice during storage. J Food Sci 53:168-72.
22. Lee KS, Park IS, Lee DS. 1996. Modified atmosphere packaging of a mixed prepared vegetable salad dish. Int. J Food Sci Technol 31:7-13.
23. Mannapperuma JD, Singh RP. 1998. Modeling of gas exchange in polymeri packages of fresh fruits and vegetables. In: Singh B, Oliveira FAR, editors. Minimal processing of foods and process optimization. an interface. Boca Raton, Fla.: CRC Press. p 437-58.
24. Manvell PM, Ackland MR. 1986. Rapid detection of microbial growth in vegetable salads at chili and abused temperatures. Food Microbiol 3:59-65.
25. Nguyen-the C, Carlin F. 1994. The microbiology of minimally processed fresh fruits and vegetables. Crit Rev Food Sci Nutr 34(4):371-401.
26. O'Beirne D. 1990. Modified atmosphere packaging. In: Gormey TR, editor. Chilled foods. The state of the art. London: Elsevier Applied Science. p 183-99.
27. Ponting JD, Jackson R, Watters G. 1972. Refrigerated apple slices, perspective effects of ascorbic acid, calcium and sulfites. J Food Sci 37:434-6.
28. Ptiepke PE, Wei LS, Nelson AL. 1976. Refrigerated storage of prepackaged salad vegetables. J Food Sci 41:379-85.
29. Rojas AM, Gerschenson LN. 2001. Ascorbic acid destruction in aqueous model systems: an additional discussion. J Sci Food Agric 81:1433-9.
30. Sapers GM, Grazareila L, Pilizota V. 1990. Application of browning inhibitors to cut apple and potato by vacuum and pressure infiltration. J Food Sci 55:1049-53.
31. Saracino M, Pensa M, Spiezie R. 1991. Packaged ready-to-eat salads, an overview. Agro-Indust HiTech 2(5):11-5.
32. Van de Velde MD, Hendrickx ME. 2001. Influence of storage atmosphere and temperature on quality evolution of cut Belgian endives. J Food Sci 66(8):1212-8.
33. Varoquaux P, Lecendre I, Varoquaux F, Souty M. 1990. Change in firmness of kiwi fruit after slicing. Sci Aliment 10:127-39.
34. Washko PW, Welch RW, Dhoriwal KR, Wang Y, Levine M 1992. Ascorbic acid and dehydroascorbic acid analy-sis in biological samples. Anal Biochem 204:114-25.
35. Whitaker JR. 1972. Polyphenol oxidase. In: Principles of enzymology for the food sciences. New York: Marcel Dekker. p 571-82.
36. Willocx F, Hendrickx M, Tobback P. 1994. The influence of temperature and gas composition on the evolution of microbial and visual quality of minimally processed endive. In: Singh RP, Oliveira FAR, editors. Minimal processing of foods and process optimization. An interface. Boca Raton, Fla.: CRC Press. p 475-92.
37. Wong M, Stanton DW. 1989. Nonenzymic browning in kiwifruit juice concentrate systems during storage. J Food Sci 54:669-73.