Effect of capsicum oleores and garlic oil on sensorial quality and microbial growth of mixed salads for Thai green papaya salad

Abstract

The purpose were to investigate the effect of capsicum oleores (CS), garlic oil (GL) and CS incorporated with GL (CS+GL) on sensorial attributes and microorganisms growth of mixed salads, the mixture of shredded green papaya, shredded carrot and cherry tomato fruit, during storage. The mixed salads were kept in a semi-rigid polypropylene plastic box containing the CS, GL or CS+GL pad. Gases in package (O2 and CO2 concentration), sensorial attributes (colour, odour and overall appearance scores) and microbial growth (total microbial count and the growth of inoculated E. coli and S. aureus) were determined. In the package of the mixed salads treated with GL and CS+GL, CO2 was lower and O2 was higher than control and CS treated mixed salads. At the end of storage, colour and overall appearance scores of the mixed salads treated with GL and CS+GL were above the acceptable level and higher than those of the mixed salads treated with CS and control which the both scores were under the acceptable score, whilst odour score of all treatments was above the acceptable level. All treatments delayed the increase in total microbial count, inoculated E. coli and S. aureus when compared to the control. GL had potentially delayed the growth of E. coli and S. aureus in the mixed salads during storage.