<?xml version="1.0" encoding="UTF-8"?> <article key="pdf/11405" mdate="2010-05-28 00:00:00"> <author>Vita Levkane and Sandra Muizniece-Brasava and Lija Dukalska</author> <title>Sous Vide Packaging Technology Application for Salad with Meat in Mayonnaise Shelf Life Extension</title> <pages>345 - 349</pages> <year>2010</year> <volume>4</volume> <number>5</number> <journal>International Journal of Nutrition and Food Engineering</journal> <ee>https://publications.waset.org/pdf/11405</ee> <url>https://publications.waset.org/vol/41</url> <publisher>World Academy of Science, Engineering and Technology</publisher> <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&amp;plusmn;0.5 &amp;ordm;C and 10&amp;plusmn;0.5 &amp;ordm;C. 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&amp;plusmn;0.5 &amp;ordm;C and 10&amp;plusmn;0.5 &amp;ordm;C. Moreover, it is possible to extend the product shelf life to 52 days even when stored at 10&amp;plusmn;0.5 &amp;ordm;C.</abstract> <index>Open Science Index 41, 2010</index> </article>