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KMID : 1134820100390121867
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 12 p.1867 ~ p.1872
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Microbe and Quality Changes of Ready-to-Eat Lettuce during Storage at Different Temperatures
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Cho Sun-Kyung
Kwon Hye-Soon
Park Jong-Hyun
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Abstract
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Microbe and quality changes of vacuum-packaged ready-to-eat lettuce were analyzed. While the vacuumpackaged lettuce after chlorine sanitizer were stored at 5oC, 15℃, and 25℃ for 7 days, viable numbers of total aerobic bacteria (TAB), coliform, E. coli, food-borne pathogens and lactic acids bacteria (LAB) were counted with gas production and sensory evaluation. Before the storage, only TAB of 2 log CFU/g and coliform of 1 log CFU/g were detected and LAB was not detected. TAB, coliform and LAB increased by 1 log CFU/g at 5℃ for 7 days without any detection of the pathogens. Sensory evaluations for off-flavour and crispness dropped to half the best value at 5 day storage. TAB and coliform increased by 3 log CFU/g and 2 log CFU/g, respectively, but LAB grew very actively by 4 log CFU/g under anaerobic environment and only B. cereus were detected after enrichment of the lettuce at 15℃ for 3 days. The evaluations for off-flavour and crispness were half the best value for 3 days. However, TAB and coliform increased by 3 log CFU/g, 1 log CFU/g, and 4 log CFU/g, respectively only at 1 day storage under 25℃. Also B. cereus were detected after enrichment and the sensory evaluation were half the best value within 1 day storage. Therefore, preservation at the lowest temperature possible is required for growth inhibition of the bacteria contaminated in the lettuce. Interestingly, LAB among them grew most actively under the anaerobic condition and the adulteration of lettuce might be closely related with the growth of LAB.
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KEYWORD
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lettuce, ready-to-eat, food-borne pathogen, lactic acid bacteria, quality evaluation
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