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
Hauptverfasser:	Simon, A, Gonzalez-Fandos, E, Tobar, V
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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