Citrus extract or natamycin treatments on “Tzatziki” – A traditional Greek salad

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.