Microbiological and sensory quality changes in cabbage casserole and mixed vegetable salad with mayonnaise during storage

Seppo Lindroth (Corresponding Author), Hannu Korkeala, Meri Suihko, Mauri Aalto, Pirjo-Liisa Penttilä, Aimo Kuhmonen

Research output: Contribution to journalArticleScientificpeer-review

Abstract

The microbiological and sensory quality of cabbage casserole and mixed vegetable salad with mayonnaise was assessed after production, on the sell-by date and 7 d later. Samples were taken directly from five different plants, stored at 4°C and analyzed by three different laboratories. Sell-by periods were 8 to 14 d after the day of production. No Bacillus cereus, Clostridium perfringens, Staphylococcus aureus (salad), fecal streptococci or coliforms (casserole) were detected. Casseroles had median aerobic plate counts (APC) of 1.5 × 102, 3.3 × 102 and 4.5 × 103 cfu/g on different analysis times. Yeasts were detected in some casseroles on the sell-by dates. A few more had yeasts and/or molds a week later. Taste, odor, consistency and appearance scores showed a steady decrease during storage. Nine casseroles were deemed unfit for human consumption 7 d after the sell-by dates. Main defects were sliminess and acid, fermented taste and visible mold spots. Salads had a median APC of 5.2 × 103 cfu/g after production, which remained constant during storage. Salads from all companies contained lactobacilli and counts increased slightly during storage. Molds were encountered in samples of only one company and yeasts primarily of another. Median sensory scores decreased slightly during storage. One salad was deemed unfit on the sell-by date and six a week later. Main defects were musty and/or fermented taste and odor and watery consistency. Linear regression equations between taste and log10 microbial counts showed very low or no correlation. Also, the counts of sensorially unfit samples varied from low to high.

Original languageEnglish
Pages (from-to)292 - 299
Number of pages8
JournalJournal of Food Protection
Volume48
Issue number4
DOIs
Publication statusPublished - 1985
MoE publication typeNot Eligible

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casseroles
mayonnaise
salads
Brassica
cabbage
Vegetables
vegetables
Fungi
Yeasts
molds (fungi)
yeasts
plate count
Clostridium perfringens
Bacillus cereus
odors
Lactobacillus
Streptococcus
Staphylococcus aureus
Linear Models
sampling

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Lindroth, Seppo ; Korkeala, Hannu ; Suihko, Meri ; Aalto, Mauri ; Penttilä, Pirjo-Liisa ; Kuhmonen, Aimo. / Microbiological and sensory quality changes in cabbage casserole and mixed vegetable salad with mayonnaise during storage. In: Journal of Food Protection. 1985 ; Vol. 48, No. 4. pp. 292 - 299.
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abstract = "The microbiological and sensory quality of cabbage casserole and mixed vegetable salad with mayonnaise was assessed after production, on the sell-by date and 7 d later. Samples were taken directly from five different plants, stored at 4°C and analyzed by three different laboratories. Sell-by periods were 8 to 14 d after the day of production. No Bacillus cereus, Clostridium perfringens, Staphylococcus aureus (salad), fecal streptococci or coliforms (casserole) were detected. Casseroles had median aerobic plate counts (APC) of 1.5 × 102, 3.3 × 102 and 4.5 × 103 cfu/g on different analysis times. Yeasts were detected in some casseroles on the sell-by dates. A few more had yeasts and/or molds a week later. Taste, odor, consistency and appearance scores showed a steady decrease during storage. Nine casseroles were deemed unfit for human consumption 7 d after the sell-by dates. Main defects were sliminess and acid, fermented taste and visible mold spots. Salads had a median APC of 5.2 × 103 cfu/g after production, which remained constant during storage. Salads from all companies contained lactobacilli and counts increased slightly during storage. Molds were encountered in samples of only one company and yeasts primarily of another. Median sensory scores decreased slightly during storage. One salad was deemed unfit on the sell-by date and six a week later. Main defects were musty and/or fermented taste and odor and watery consistency. Linear regression equations between taste and log10 microbial counts showed very low or no correlation. Also, the counts of sensorially unfit samples varied from low to high.",
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Microbiological and sensory quality changes in cabbage casserole and mixed vegetable salad with mayonnaise during storage. / Lindroth, Seppo (Corresponding Author); Korkeala, Hannu; Suihko, Meri; Aalto, Mauri; Penttilä, Pirjo-Liisa; Kuhmonen, Aimo.

In: Journal of Food Protection, Vol. 48, No. 4, 1985, p. 292 - 299.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Microbiological and sensory quality changes in cabbage casserole and mixed vegetable salad with mayonnaise during storage

AU - Lindroth, Seppo

AU - Korkeala, Hannu

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AU - Penttilä, Pirjo-Liisa

AU - Kuhmonen, Aimo

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N2 - The microbiological and sensory quality of cabbage casserole and mixed vegetable salad with mayonnaise was assessed after production, on the sell-by date and 7 d later. Samples were taken directly from five different plants, stored at 4°C and analyzed by three different laboratories. Sell-by periods were 8 to 14 d after the day of production. No Bacillus cereus, Clostridium perfringens, Staphylococcus aureus (salad), fecal streptococci or coliforms (casserole) were detected. Casseroles had median aerobic plate counts (APC) of 1.5 × 102, 3.3 × 102 and 4.5 × 103 cfu/g on different analysis times. Yeasts were detected in some casseroles on the sell-by dates. A few more had yeasts and/or molds a week later. Taste, odor, consistency and appearance scores showed a steady decrease during storage. Nine casseroles were deemed unfit for human consumption 7 d after the sell-by dates. Main defects were sliminess and acid, fermented taste and visible mold spots. Salads had a median APC of 5.2 × 103 cfu/g after production, which remained constant during storage. Salads from all companies contained lactobacilli and counts increased slightly during storage. Molds were encountered in samples of only one company and yeasts primarily of another. Median sensory scores decreased slightly during storage. One salad was deemed unfit on the sell-by date and six a week later. Main defects were musty and/or fermented taste and odor and watery consistency. Linear regression equations between taste and log10 microbial counts showed very low or no correlation. Also, the counts of sensorially unfit samples varied from low to high.

AB - The microbiological and sensory quality of cabbage casserole and mixed vegetable salad with mayonnaise was assessed after production, on the sell-by date and 7 d later. Samples were taken directly from five different plants, stored at 4°C and analyzed by three different laboratories. Sell-by periods were 8 to 14 d after the day of production. No Bacillus cereus, Clostridium perfringens, Staphylococcus aureus (salad), fecal streptococci or coliforms (casserole) were detected. Casseroles had median aerobic plate counts (APC) of 1.5 × 102, 3.3 × 102 and 4.5 × 103 cfu/g on different analysis times. Yeasts were detected in some casseroles on the sell-by dates. A few more had yeasts and/or molds a week later. Taste, odor, consistency and appearance scores showed a steady decrease during storage. Nine casseroles were deemed unfit for human consumption 7 d after the sell-by dates. Main defects were sliminess and acid, fermented taste and visible mold spots. Salads had a median APC of 5.2 × 103 cfu/g after production, which remained constant during storage. Salads from all companies contained lactobacilli and counts increased slightly during storage. Molds were encountered in samples of only one company and yeasts primarily of another. Median sensory scores decreased slightly during storage. One salad was deemed unfit on the sell-by date and six a week later. Main defects were musty and/or fermented taste and odor and watery consistency. Linear regression equations between taste and log10 microbial counts showed very low or no correlation. Also, the counts of sensorially unfit samples varied from low to high.

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JF - Journal of Food Protection

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