Assessment and Use of Optical Oxygen Sensors as Tools to Assist in Optimal Product Component Selection for the Development of Packs of Ready-to-Eat Mixed Salads and for the Non-Destructive Monitoring of in-Pack Oxygen Levels Using Chilled Storage

Abstract

Optical oxygen sensors were used to ascertain the level of oxygen consumed by individual salad leaves for optimised packaging of ready-to-eat (RTE) Italian salad mixes during refrigerated storage. Seven commonly found leaves in Italian salad mixes were individually assessed for oxygen utilisation in packs. Each leaf showed varying levels of respiration throughout storage. Using the information obtained, an experimental salad mix was formulated (termed Mix 3) which consisted of the four slowest respiring salad leaves—Escarole, Frisee, Red Batavia, Lollo Rosso. Mix 3 was then compared against two commercially available Italian salads; Mix 1 (Escarole, Frisee, Radicchio, Lollo Rosso) and Mix 2 (Cos, Frisee, Radicchio, Lollo Rosso). Optical sensors were used to non-destructively monitor oxygen usage in all mixes throughout storage. In addition to oxygen consumption, all three salad mixes were quality assessed in terms of microbial load and sensorial acceptability. In conclusion, Mix 3 was found to consume the least amount of oxygen over time, had the lowest microbial load and was most sensorially preferred (p < 0.05) in terms of overall appearance and acceptability. This study clearly shows the potential that oxygen sensors possess in terms of assisting in the optimised development of commercial RTE salad products.

Evolution of shelf life parameters of ready-to-eat escarole (Cichorium endivia var. latifolium) subjected to different cutting operations

“…This species, like others from Asteraceae family, is a relevant food supplying a good fibre content and interesting antioxidant compounds (mainly vitamin C and polyphenols) at significant levels to the human diet (Llorach et al, 2008). Escarole can be eaten raw, grilled, sautéed, or cooked in dishes, but it is mostly used to prepare RTE mono-varietal as well as mixed salads (Hempel et al, 2013).…”

Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag

“…Much of the research conducted comparing wet and dry aged beef has been undertaken using assessors ([1] n = 77, [7] n = 80 -91) and the research comparing these ageing regimes to those incorporating moisture permeable bags and bone-in samples have used trained panellists [9] n = 6; [10], n = 6. Sensory Acceptance Testing is a hedonic sensory methods used to determine the degree to which products are liked and has been applied to various product including meats [11]- [17], dairy products [18]- [29], salads, [30] [31], Bakery products [32] [33] and beverages [34] [35] [36] [37] [38]. Thus the objective of the present Food and Nutrition Sciences study was to directly compare the sensory acceptability, using sensory acceptance testing, of traditional bone-in dry aging to de-boned dry aged loins and de-boned dry aged loins in moisture permeable bags (dry-ageing bag), in the same study.…”

Packaging Concepts for Ready-to-Eat Food: Recent Progress

“…For short shelf life products, such as freshly cut fruit and vegetables, the shelf life is around 7-14 days. It is limited by the loss of organoleptic quality [38]. A shelf life of 2-3 weeks is required for RTE fruit and vegetables.…”