The effects of edible pullulan film containing antimicrobiyal agent on the shelf life of ready to eat salads

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ON THE SHELF LIFE OF READY TO EAT SALADS
KANDEM R, Nilay Sultan

Mac in Food Engineering
Supervisor: Prof. Dr. Taner BAYSAL
September 2006, 145 Pages

In this research, it is aimed to determine the effects of edible pullulan
film containing antimikrobiyal agent, on shelf life of ready to eat salads.

For this purpose, ready to eat salad products were coated with pullulan
film (B), pullulan film containing EDTA (C), pullulan film containing
EDTA and lysozyme (D) and the last group was for prepared to control (A).
Ascorbic acid, pH, color (L, a, b, ∆C and ∆E), firmness, total mesophilic
aerobic bacteria, yeast and mould, coliform, lactic acid bacteria analyses
were performed for the groups mentioned.

During storage, ascorbic acid and pH values of lettuce and cucumber
were increased while the acidity value had no significant variation. At the
end of the storage, L value of the lettuce samples and (a) values of C and D
groups were decreased while (b) values of samples were increased. For
cucumbers, coating (B) and antimikrobiyal application had no significant
effect on L value but (a) and (b) values were found similar with the lettuce
samples.

Antimicrobiyal coating application had also significant effect (p≤0,05)
on the total aerobic mesophilic and coliform number of lettuce samples and
hardly no significant effect was observed for cucumber samples.

At the end of storage lactic acid bacteria ranged from 102 to 104 CFU/g
and yeast and mould count was detected maximum 10*101 CFU/g for
cucumber samples.
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In summary; both coating and antimikrobiyal agents had no negative
effect over physical and chemical parameters however antimikrobiyal
coating can be used to save the microbiological quality of lettuce during
storage.