Sous Vide Packaging Technology Application for Salad with Meat in Mayonnaise Shelf Life Extension
Experiments have been carried out at the Latvia
University of Agriculture Department of Food Technology. The aim
of this work was to assess the effect of sous vide packaging during
the storage time of salad with meat in mayonnaise at different storage
temperature. Samples were evaluated at 0, 1, 3, 7, 10, 15, 18, 25, 29,
42, and 52 storage days at the storage temperature of +4±0.5 ºC and
+10±0.5 ºC. Experimentally the quality of the salad with meat in
mayonnaise was characterized by measuring colour, pH and
microbiological properties. The sous vide packaging was effective in
protecting the product from physical, chemical, and microbial quality
degradation. The sous vide packaging significantly reduces microbial
growth at storage temperature of +4±0.5 ºC and +10±0.5 ºC.
Moreover, it is possible to extend the product shelf life to 52 days
even when stored at +10±0.5 ºC.
[1] I.J. Church,, A.L. Parsons, "The sensory quality of chicken and potato
products prepared using cook-chill and sous vide methods,"
International Journal of Food Science and Technology, vol. 35, pp.155-
162, September 1999.
[2] V.K. Juneja, "Delayed Clostridium perfingens growth from a spore
inocula by sodium lactate in sous vide chicken products," Food
Microbiology, vol. 23, pp.105-111, 2006.
[3] K. Nishimura, Y. Miyamoto, T. Higasa, (2004) "Tender chicken breasts
vacuum-cooked at 75 ºC," Journal of Home Economics of Japan, vol.
55, pp. 605-615, 2004.
[4] F.C O-Mahony, T.C O-Riordan, N. Papkovskaia, V.I. Ogurstov, J.P.
Kerry, D.B. Papkovsky, "Assessment of oxygen levels in conveniencestyle
muscle-ased sous vide products through optical means and impact
on shelf life stability," Packaging Technology and Science, vol.
17,pp.225-234, 2004.
[5] S. Rybka-Rodgers, "Improvement of food safety design of cook-chill
foods," Food Research International, vol. 34, pp. 449-455, 2001.
[6] Carlin, "Encyclopedia of food microbiology (Book style)," R.K.
Robinson, C.A. Batt, P.D. Patel, Ed. London: Academic Press, 2000,
pp.1338-1344.
[7] G.A. Armstrong, H. McIlveen, "Effects of prolonged storage on the
sensory quality and consumer acceptance of sous vide meat-based recipe
dishes," Food Quality and Preference, vol. 11, pp. 377-385, July 2000.
[8] A. Cobos, O. Diaz, "Sous-vide cooking of traditional meat products:
effect on the microbiology of dry-cured pork foreleg," Communicating
Current Research and Educational Topics and Trends in Applied
Microbiology, pp.511-517, 2007.
[9] V. Levkane, S. Muzniece-Brasava, "Inhibition of Microbial Growth in
Meat Salad in Mayonnaise by Different Packaging Technologies
(Published Conference Proceedings style)," in Research for Rural
Development 2009, Jelgava, 2009, pp. 127-134.
[10] United States Patent 5114733 1992 (1992) Process for preparing a salad
product and an emulsion therefore. Available:
http://www.freepatentsonline.com/5114733.html.
[11] E. Gonzalez-Fandos, M.C. Garcia-Linares, A. Villarino-Rdriguez, M.T.
Gracia-Arias, M.C. Gracia-Fernandez, "Evaluation of the
microbiological safety and sensory quality of rainbow trout
(Oncorhynchus mykiss) processed by the sous vide method," Food
Microbiology, vol. 21, pp.193-201, 2005.
[12] H. Nissen, J.T. Rosnes, J. Brendehaug, G.H. Kleiberg, "Safety evaluation
of sous vide-processed ready meals," Letters in Applied Microbiology,
vol. 35, pp. 433-438, June 2002.
[13] H. Nyati, "An evaluation of the effect of storage and processing
temperatures on the microbiological status of sous vide extended shelf
life products," Food Control, vol. 11, pp.471- 476, 2000a.
[14] K. Siripon, A. Tansakul, G.S. Mittal, "Heat transfer modeling of chicken
cooking in hot water," Food Research International, vol. 40, pp.923-
930, 2007.
[15] J.D. Jang, D.S. Lee, "Development of Sous vide Packaging Process for
Korean Seasoned Beef," Food Control, vol. 16(3), pp. 285-291, July
2004.
[16] S. Muižniece-Brasava, V. Levk─üne, L. Dukaļska, "Sal─ütu ar gaļu un
majonēzi uzglabāšanas laika pagarināšanas iespēju paņēmiens (Possible
method to extend shelf life of salad with meat in mayonnaise)," Latvijas
Republikas patents 13702, (In Latvian), 2008.
[17] G.D. Betts, Sous vide and cook-chill processing for the food industry
(Book style). S. Ghazala, Ed. Gaithersburg, Maryland: Aspen Publishers,
1998, pp.131 - 164.
[18] Food Safety Authority of Ireland, 2001,"Guidelines for the Interpretation
of results of Microbiological Analysis of some Ready-to eat Foods
sampled at Point of Sale. Guidance," Note No. 3. Available:
http://www.fsai.ie/publications/guidance_notes/gn3.pdf, 20.05.2007.
[19] S.M. Alzamora, Sous vide and cook-chill processing for the food
industry, Ghazala, S. Ed.Gaithersburg, Maryland: Aspen Publishers,
1998, pp.274-293.
[1] I.J. Church,, A.L. Parsons, "The sensory quality of chicken and potato
products prepared using cook-chill and sous vide methods,"
International Journal of Food Science and Technology, vol. 35, pp.155-
162, September 1999.
[2] V.K. Juneja, "Delayed Clostridium perfingens growth from a spore
inocula by sodium lactate in sous vide chicken products," Food
Microbiology, vol. 23, pp.105-111, 2006.
[3] K. Nishimura, Y. Miyamoto, T. Higasa, (2004) "Tender chicken breasts
vacuum-cooked at 75 ºC," Journal of Home Economics of Japan, vol.
55, pp. 605-615, 2004.
[4] F.C O-Mahony, T.C O-Riordan, N. Papkovskaia, V.I. Ogurstov, J.P.
Kerry, D.B. Papkovsky, "Assessment of oxygen levels in conveniencestyle
muscle-ased sous vide products through optical means and impact
on shelf life stability," Packaging Technology and Science, vol.
17,pp.225-234, 2004.
[5] S. Rybka-Rodgers, "Improvement of food safety design of cook-chill
foods," Food Research International, vol. 34, pp. 449-455, 2001.
[6] Carlin, "Encyclopedia of food microbiology (Book style)," R.K.
Robinson, C.A. Batt, P.D. Patel, Ed. London: Academic Press, 2000,
pp.1338-1344.
[7] G.A. Armstrong, H. McIlveen, "Effects of prolonged storage on the
sensory quality and consumer acceptance of sous vide meat-based recipe
dishes," Food Quality and Preference, vol. 11, pp. 377-385, July 2000.
[8] A. Cobos, O. Diaz, "Sous-vide cooking of traditional meat products:
effect on the microbiology of dry-cured pork foreleg," Communicating
Current Research and Educational Topics and Trends in Applied
Microbiology, pp.511-517, 2007.
[9] V. Levkane, S. Muzniece-Brasava, "Inhibition of Microbial Growth in
Meat Salad in Mayonnaise by Different Packaging Technologies
(Published Conference Proceedings style)," in Research for Rural
Development 2009, Jelgava, 2009, pp. 127-134.
[10] United States Patent 5114733 1992 (1992) Process for preparing a salad
product and an emulsion therefore. Available:
http://www.freepatentsonline.com/5114733.html.
[11] E. Gonzalez-Fandos, M.C. Garcia-Linares, A. Villarino-Rdriguez, M.T.
Gracia-Arias, M.C. Gracia-Fernandez, "Evaluation of the
microbiological safety and sensory quality of rainbow trout
(Oncorhynchus mykiss) processed by the sous vide method," Food
Microbiology, vol. 21, pp.193-201, 2005.
[12] H. Nissen, J.T. Rosnes, J. Brendehaug, G.H. Kleiberg, "Safety evaluation
of sous vide-processed ready meals," Letters in Applied Microbiology,
vol. 35, pp. 433-438, June 2002.
[13] H. Nyati, "An evaluation of the effect of storage and processing
temperatures on the microbiological status of sous vide extended shelf
life products," Food Control, vol. 11, pp.471- 476, 2000a.
[14] K. Siripon, A. Tansakul, G.S. Mittal, "Heat transfer modeling of chicken
cooking in hot water," Food Research International, vol. 40, pp.923-
930, 2007.
[15] J.D. Jang, D.S. Lee, "Development of Sous vide Packaging Process for
Korean Seasoned Beef," Food Control, vol. 16(3), pp. 285-291, July
2004.
[16] S. Muižniece-Brasava, V. Levk─üne, L. Dukaļska, "Sal─ütu ar gaļu un
majonēzi uzglabāšanas laika pagarināšanas iespēju paņēmiens (Possible
method to extend shelf life of salad with meat in mayonnaise)," Latvijas
Republikas patents 13702, (In Latvian), 2008.
[17] G.D. Betts, Sous vide and cook-chill processing for the food industry
(Book style). S. Ghazala, Ed. Gaithersburg, Maryland: Aspen Publishers,
1998, pp.131 - 164.
[18] Food Safety Authority of Ireland, 2001,"Guidelines for the Interpretation
of results of Microbiological Analysis of some Ready-to eat Foods
sampled at Point of Sale. Guidance," Note No. 3. Available:
http://www.fsai.ie/publications/guidance_notes/gn3.pdf, 20.05.2007.
[19] S.M. Alzamora, Sous vide and cook-chill processing for the food
industry, Ghazala, S. Ed.Gaithersburg, Maryland: Aspen Publishers,
1998, pp.274-293.
@article{"International Journal of Biological, Life and Agricultural Sciences:60446", author = "Vita Levkane and Sandra Muizniece-Brasava and Lija Dukalska", title = "Sous Vide Packaging Technology Application for Salad with Meat in Mayonnaise Shelf Life Extension", abstract = "Experiments have been carried out at the Latvia
University of Agriculture Department of Food Technology. The aim
of this work was to assess the effect of sous vide packaging during
the storage time of salad with meat in mayonnaise at different storage
temperature. Samples were evaluated at 0, 1, 3, 7, 10, 15, 18, 25, 29,
42, and 52 storage days at the storage temperature of +4±0.5 ºC and
+10±0.5 ºC. Experimentally the quality of the salad with meat in
mayonnaise was characterized by measuring colour, pH and
microbiological properties. The sous vide packaging was effective in
protecting the product from physical, chemical, and microbial quality
degradation. The sous vide packaging significantly reduces microbial
growth at storage temperature of +4±0.5 ºC and +10±0.5 ºC.
Moreover, it is possible to extend the product shelf life to 52 days
even when stored at +10±0.5 ºC.", keywords = "salad with meat in mayonnaise, shelf life, sous videpackaging.", volume = "4", number = "5", pages = "345-5", }
