sensory and microbiological quality of fresh sliced mushroom (Agaricus bisporus L.) packaged in modified atmospheres
Summary The effect of modified atmospheres, generated by using different packaging films, on the quality of sliced mushrooms was evaluated. The carbon dioxide and oxygen content inside the packages as well as the colour, texture, weight loss, sensory attributes, mesophiles, psychrotrophs, Pseudomona...
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| Veröffentlicht in: | International journal of food science & technology 2005-11, Vol.40 (9), p.943-952 |
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| container_title | International journal of food science & technology |
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| creator | Simon, A Gonzalez-Fandos, E Tobar, V |
| description | Summary
The effect of modified atmospheres, generated by using different packaging films, on the quality of sliced mushrooms was evaluated. The carbon dioxide and oxygen content inside the packages as well as the colour, texture, weight loss, sensory attributes, mesophiles, psychrotrophs, Pseudomonas fluorescens, faecal coliforms, Escherichia coli and anaerobic spores were determined. Modified atmospheres containing 2.5% CO2 and 10–20% O2 reduced the microbial counts and improved the mushrooms’ appearance when compared with an air atmosphere. Modified atmospheres containing 15% CO2 and |
| doi_str_mv | 10.1111/j.1365-2621.2005.01028.x |
| format | Article |
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The effect of modified atmospheres, generated by using different packaging films, on the quality of sliced mushrooms was evaluated. The carbon dioxide and oxygen content inside the packages as well as the colour, texture, weight loss, sensory attributes, mesophiles, psychrotrophs, Pseudomonas fluorescens, faecal coliforms, Escherichia coli and anaerobic spores were determined. Modified atmospheres containing 2.5% CO2 and 10–20% O2 reduced the microbial counts and improved the mushrooms’ appearance when compared with an air atmosphere. Modified atmospheres containing 15% CO2 and <0.1% O2 inhibited mushroom development and toughening and reduced microbial growth. Although these atmospheres had no effect on colour, they did allow the development of off odours and anaerobic spores were detected. No differences in microbial growth or mushroom spoilage were observed under the different moisture contents generated in the packages at 4 °C. Aerobic bacteria counts were considered very high even at the beginning.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2005.01028.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Science Ltd</publisher><subject>Agaricus bisporus ; bacterial contamination ; Biological and medical sciences ; carbon dioxide ; cold storage ; coliform bacteria ; color ; Colour ; Escherichia coli ; food contamination ; Food industries ; food microbiology ; food pathogens ; food quality ; food spoilage ; food storage ; Fundamental and applied biological sciences. Psychology ; mesophiles ; microbial growth ; minimal processing ; minimally processed foods ; modified atmosphere packaging ; mushrooms ; off odors ; oxygen ; plastic film ; pseudomonas ; Pseudomonas fluorescens ; psychrotrophic bacteria ; sensory properties ; storage quality ; texture ; water content</subject><ispartof>International journal of food science & technology, 2005-11, Vol.40 (9), p.943-952</ispartof><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5308-ad2b2f07cc87a86f12fa5d76f716075df0daad3cf4e6a1ec055c3d6a46a753c73</citedby><cites>FETCH-LOGICAL-c5308-ad2b2f07cc87a86f12fa5d76f716075df0daad3cf4e6a1ec055c3d6a46a753c73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2005.01028.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2005.01028.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17217915$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Simon, A</creatorcontrib><creatorcontrib>Gonzalez-Fandos, E</creatorcontrib><creatorcontrib>Tobar, V</creatorcontrib><title>sensory and microbiological quality of fresh sliced mushroom (Agaricus bisporus L.) packaged in modified atmospheres</title><title>International journal of food science & technology</title><description>Summary
The effect of modified atmospheres, generated by using different packaging films, on the quality of sliced mushrooms was evaluated. The carbon dioxide and oxygen content inside the packages as well as the colour, texture, weight loss, sensory attributes, mesophiles, psychrotrophs, Pseudomonas fluorescens, faecal coliforms, Escherichia coli and anaerobic spores were determined. Modified atmospheres containing 2.5% CO2 and 10–20% O2 reduced the microbial counts and improved the mushrooms’ appearance when compared with an air atmosphere. Modified atmospheres containing 15% CO2 and <0.1% O2 inhibited mushroom development and toughening and reduced microbial growth. Although these atmospheres had no effect on colour, they did allow the development of off odours and anaerobic spores were detected. No differences in microbial growth or mushroom spoilage were observed under the different moisture contents generated in the packages at 4 °C. Aerobic bacteria counts were considered very high even at the beginning.</description><subject>Agaricus bisporus</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>carbon dioxide</subject><subject>cold storage</subject><subject>coliform bacteria</subject><subject>color</subject><subject>Colour</subject><subject>Escherichia coli</subject><subject>food contamination</subject><subject>Food industries</subject><subject>food microbiology</subject><subject>food pathogens</subject><subject>food quality</subject><subject>food spoilage</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>mesophiles</subject><subject>microbial growth</subject><subject>minimal processing</subject><subject>minimally processed foods</subject><subject>modified atmosphere packaging</subject><subject>mushrooms</subject><subject>off odors</subject><subject>oxygen</subject><subject>plastic film</subject><subject>pseudomonas</subject><subject>Pseudomonas fluorescens</subject><subject>psychrotrophic bacteria</subject><subject>sensory properties</subject><subject>storage quality</subject><subject>texture</subject><subject>water content</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqNkU9v0zAYhyMEEmXwGfAFBIcE_4nt5II0VbRbVYGmMSFxsd46dusuiTM7Fe23x12ncaS--Cf5eR9b_mUZIrggaX3ZFoQJnlNBSUEx5gUmmFbF_kU2eT54mU1wzXHOS8peZ29i3GKMKZPlJBuj6aMPBwR9gzqng1853_q109Cihx20bjwgb5ENJm5QbJ02idvFTfC-Q58u1xCc3kW0cnHwIYVl8RkNoO9hnUDXo843zrqUYex8HDYmid5mryy00bx72i-yu9m3n9OrfPljfj29XOaaM1zl0NAVtVhqXUmohCXUAm-ksJIILHljcQPQMG1LI4AYjTnXrBFQCpCcackuso8n7xD8w87EUXUuatO20Bu_i4rWdSlFVZ4BSlKzsjoDpIRWhP4XJHXNKREkgdUJTF8fYzBWDcF1EA6KYHVsWG3VsUh1LFIdG1aPDat9Gv3wdAfEVJcN0GsX_81LSmRNeOK-nrg_rjWHs_3qejG7PcYkyE8CF0ezfxZAuFdCMsnVr-9zNZveLG74fKF-J_79ibfgFaxDetTdLcWEJbMghFfsL-yS00w</recordid><startdate>200511</startdate><enddate>200511</enddate><creator>Simon, A</creator><creator>Gonzalez-Fandos, E</creator><creator>Tobar, V</creator><general>Blackwell Science Ltd</general><general>Blackwell Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>F28</scope><scope>7TB</scope></search><sort><creationdate>200511</creationdate><title>sensory and microbiological quality of fresh sliced mushroom (Agaricus bisporus L.) packaged in modified atmospheres</title><author>Simon, A ; Gonzalez-Fandos, E ; Tobar, V</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5308-ad2b2f07cc87a86f12fa5d76f716075df0daad3cf4e6a1ec055c3d6a46a753c73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Agaricus bisporus</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>carbon dioxide</topic><topic>cold storage</topic><topic>coliform bacteria</topic><topic>color</topic><topic>Colour</topic><topic>Escherichia coli</topic><topic>food contamination</topic><topic>Food industries</topic><topic>food microbiology</topic><topic>food pathogens</topic><topic>food quality</topic><topic>food spoilage</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>mesophiles</topic><topic>microbial growth</topic><topic>minimal processing</topic><topic>minimally processed foods</topic><topic>modified atmosphere packaging</topic><topic>mushrooms</topic><topic>off odors</topic><topic>oxygen</topic><topic>plastic film</topic><topic>pseudomonas</topic><topic>Pseudomonas fluorescens</topic><topic>psychrotrophic bacteria</topic><topic>sensory properties</topic><topic>storage quality</topic><topic>texture</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Simon, A</creatorcontrib><creatorcontrib>Gonzalez-Fandos, E</creatorcontrib><creatorcontrib>Tobar, V</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Simon, A</au><au>Gonzalez-Fandos, E</au><au>Tobar, V</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>sensory and microbiological quality of fresh sliced mushroom (Agaricus bisporus L.) packaged in modified atmospheres</atitle><jtitle>International journal of food science & technology</jtitle><date>2005-11</date><risdate>2005</risdate><volume>40</volume><issue>9</issue><spage>943</spage><epage>952</epage><pages>943-952</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
The effect of modified atmospheres, generated by using different packaging films, on the quality of sliced mushrooms was evaluated. The carbon dioxide and oxygen content inside the packages as well as the colour, texture, weight loss, sensory attributes, mesophiles, psychrotrophs, Pseudomonas fluorescens, faecal coliforms, Escherichia coli and anaerobic spores were determined. Modified atmospheres containing 2.5% CO2 and 10–20% O2 reduced the microbial counts and improved the mushrooms’ appearance when compared with an air atmosphere. Modified atmospheres containing 15% CO2 and <0.1% O2 inhibited mushroom development and toughening and reduced microbial growth. Although these atmospheres had no effect on colour, they did allow the development of off odours and anaerobic spores were detected. No differences in microbial growth or mushroom spoilage were observed under the different moisture contents generated in the packages at 4 °C. Aerobic bacteria counts were considered very high even at the beginning.</abstract><cop>Oxford, UK</cop><pub>Blackwell Science Ltd</pub><doi>10.1111/j.1365-2621.2005.01028.x</doi><tpages>10</tpages></addata></record> |
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| ispartof | International journal of food science & technology, 2005-11, Vol.40 (9), p.943-952 |
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| source | Oxford Journals Open Access Collection; Wiley Online Library All Journals |
| subjects | Agaricus bisporus bacterial contamination Biological and medical sciences carbon dioxide cold storage coliform bacteria color Colour Escherichia coli food contamination Food industries food microbiology food pathogens food quality food spoilage food storage Fundamental and applied biological sciences. Psychology mesophiles microbial growth minimal processing minimally processed foods modified atmosphere packaging mushrooms off odors oxygen plastic film pseudomonas Pseudomonas fluorescens psychrotrophic bacteria sensory properties storage quality texture water content |
| title | sensory and microbiological quality of fresh sliced mushroom (Agaricus bisporus L.) packaged in modified atmospheres |
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