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Influence of Packaging Films on the Sensory and Microbiological Evolution of Minimally Processed Borage (Borrago officinalis)
Author(s) -
Giménez M.,
Olarte C.,
Sanz S.,
Lomas C.,
Echávarri J.F.,
Ayala F.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb08286.x
Subject(s) - officinalis , sensory system , food science , biology , traditional medicine , medicine , neuroscience
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.