Effect of Initial Headspace O2 Level on the Growth and Volatile Metabolite Production of Leuconostoc Mesenteriodes and the Microbial and Sensorial Quality of Modified Atmosphere Packaged Par-Fried French Fries.
- Resource Type
- Article
- Authors
- Samapundo, Simbarashe; Mujuru, Felix Mugove; Baenst, Ilse; Denon, Quenten; Devlieghere, Frank
- Source
- Journal of Food Science (John Wiley & Sons, Inc.). Feb2016, Vol. 81 Issue 2, pM454-M462. 9p. 5 Charts, 3 Graphs.
- Subject
- *FRENCH fries
*LEUCONOSTOC mesenteroides
*BACTERIAL growth
*FOOD microbiology
*TASTE testing of food
*PACKAGED foods
- Language
- ISSN
- 0022-1147
Practical Application The results can be used to optimize the shelf-life of MAP chill stored processed potato products. [ABSTRACT FROM AUTHOR]