Influence of Packaging Films on the Sensory and Microbiological Evolution of Minimally Processed Borage (Borrago officinalis)

The atmospheres prevalent in borage packaged in 5 different films, together with different water‐vapor permeabilities of the films, determined the evolution of the visual and microbiological quality of borage. PVC films proved inadequate to extend the sensory quality since the samples packaged with...

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Bibliographic Details
Published in:Journal of food science 2003-04, Vol.68 (3), p.1051-1058
Main Authors: Giménez, M., Olarte, C., Sanz, S., Lomas, C., Echávarri, J.F., Ayala, F.
Format: Article
Language:English
Subjects:
borage
Borrago officinalis
Food packaging
Food preservation
Food science
Herbs
microbial quality
minimally processed vegetables
packaging films
sensory quality
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Summary:The atmospheres prevalent in borage packaged in 5 different films, together with different water‐vapor permeabilities of the films, determined the evolution of the visual and microbiological quality of borage. PVC films proved inadequate to extend the sensory quality since the samples packaged with the films were spoiled on day 9, whereas among the P‐Plus films, the least permeable film was the most adequate to extend the sensory quality of borage until day 15. For most of the treatments, no correlation between the microbial growth and changes in appearance was found. Thus, some treatments with a fair sensory evaluation had microbial counts higher than those allowed by the European legislation.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb08286.x