@article{(Open Science Index):https://publications.waset.org/pdf/11405,
	  title     = {Sous Vide Packaging Technology Application for Salad with Meat in Mayonnaise Shelf Life Extension},
	  author    = {Vita Levkane and  Sandra Muizniece-Brasava and  Lija Dukalska},
	  country	= {},
	  institution	= {},
	  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.},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {4},
	  number    = {5},
	  year      = {2010},
	  pages     = {345 - 349},
	  ee        = {https://publications.waset.org/pdf/11405},
	  url   	= {https://publications.waset.org/vol/41},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 41, 2010},
	}