Thesis - University Access Only
Master of Science (MS)
Department / School
Nutrition, Food Science, and Hospitality
The microbiological content of the fresh-cut vegetable salads is of interest to consumers and food scientists. A correlation of the sensory quality with the microbial populations of six microbial groups was done for fifteen samples of a commercial freshcut vegetable salad mix of lettuce, red cabbage, and carrot. The six groups of microbes assessed were total aerobic, yeast and molds, Pseudomonas species, coliform, enterococci, and lactic acid bacteria. Subjective sensory evaluation was done by an untrained panel for the attributes, appearance, off-odor, crispiness, and off-taste. All fifteen samples showed increase in all six microbial populations from three to twenty one days after packaging. All samples were evaluated as acceptable by the off-taste scores at the sell-by date. At sell-by plus seven days, the panel evaluated all samples as less than acceptable for all tested parameters. The lactic acid bacteria group populations were positively correlated with the deterioration of the sensory quality of the salad mixes. The R2 values for sensory attributes ranged from 0.45 to 0.55.
Library of Congress Subject Headings
Vegetables -- Microbiology Salads -- Microbiology Vegetables -- Sensory evaluation
Number of Pages
South Dakota State University
Rayadurg, Vijayasmitha, "Assessment of Nonpathogenic Microflora and Sensory Qualities of a Retail Fresh-cut Vegetable Salad" (1998). Electronic Theses and Dissertations. 421.