Microbiological and Visual Quality of Fresh-cut Cabbage as Affected by Packaging Treatments

• Published in: Food science and biotechnology 2011, Vol.20 (1), p.229-235
• Main Authors: Lee, Hyun-Hee, Hong, Seok-In, Kim, Dong-Man
• Format: Article
• Language: Korean
• ISSN: 1226-7708; 2092-6456

Microbiological behavior of fresh-cut cabbage as affected by packaging treatments including high oxygen ($MAP1:\;70\;kPa\;O_2+15\;kPa\;CO_2/balanced\;N_2$), low oxygen ($MAP2:\;5\;kPa\;O_2+15\;kPa\;CO_2/balanced\;N_2$), and moderate vacuum (MVP), in combination with gas permeable (LDPE) and barrier (Ny/PE) films, was investigated. Spoilage bacteria and pathogens were inoculated on shredded cabbage, and observed for viable cell counts during storage at $5^{\circ}C$. Overall population of the tested bacteria was noticeably reduced in MAP1 with Ny/PE, but was little influenced by MAP2. However, the inoculated bacteria in MVP with Ny/PE significantly increased or leveled off. In sensory evaluation, the barrier packages maintained better visual quality compared to the permeable. Results indicate that packages with high $O_2$ and $CO_2$ in the barrier film showed considerable microbial inhibition without deteriorating visual quality. Therefore, it can be applied as a promising tool to secure microbial safety of fresh-cut vegetables at refrigerated temperatures.