Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 32119
Sous Vide Packaging Technology Application for Salad with Meat in Mayonnaise Shelf Life Extension

Authors: Vita Levkane, Sandra Muizniece-Brasava, Lija Dukalska


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.

Digital Object Identifier (DOI):

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2082


[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:
[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 majon─ôzi uzglab─ü┼íanas laika pagarin─ü┼íanas iesp─ôju pa┼å─ômiens (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:, 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.