Abstract：
:The effect of packaging (aerobic and vacuum) either with citrus extract, natamycin individually added, or the combination of two, was studied on the shelf-life of a Greek traditional deli salad "Tzatziki" during storage under refrigeration (4°C). Irrespective of the packaging conditions and treatments, yeasts populations of approximately 4.0-6.5logcfu/g were recorded in the microflora of the salad, whereas the Pseudomonas spp. populations were lower (2-3logcfu/g). Tzatziki's overall flavour was better under vacuum, and of all the treatments examined, the addition of citrus extract, and to a letter extent the combination with natamycin, improved the taste and odour (fruity, pleasant, refreshing with reduced garlic typical flavour) of Tzatziki salad. The shelf-life of Tzatziki was extended by ca. >10days (citrus extract, citrus-natamycin) and 5-6days (natamycin, citrus and citrus-natamycin) under aerobic or vacuum, respectively, as compared to the control sample.
journal_name
Food Chemjournal_title
Food chemistryauthors
Tsiraki MI,Savvaidis INdoi
10.1016/j.foodchem.2013.07.087subject
Has Abstractpub_date
2014-01-01 00:00:00pages
416-22eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01016-9journal_volume
142pub_type
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