A combination of modified atmosphere packaging and two chemical disinfectants: Effects on microbial, sensory, and physicochemical properties of raw ready‐to‐eat leek

In the present study, the effect of modified atmosphere packaging (MAP) on microbial (total aerobic count, yeasts and molds, Enterobacteriaceae, psychrotrophic bacteria, and lactic acid bacteria), physicochemical (pH, moisture content, and color), and sensory properties of raw ready‐to‐eat leek was investigated after disinfection using Percidin–Nanosil disinfectants. There were six different treatments, of which four samples were packaged as MAP (T(1) to T(4)) and two samples were packaged as non‐MAP (T(5) and T(6)). The highest and the lowest reduction in the number of microorganisms after disinfection was observed in psychrotrophic bacteria and total aerobic count, respectively. The count of microbial variables in T(2) sample (87% N(2), 3% CO(2), and 10% O(2)) was lower than in other treatments. No significant difference was observed in the physcochemical properties (moisture and pH) of treated samples except for the color of T(6) sample (cling film) compared to other treatments (p < .05). It is noteworthy that the panelists did not recognize differences among T(1), T(2), and T(5) samples. However, T(2) treatment was effective in maintaining microbial, physicochemical, and sensory properties of leek compared to the other treatments. Also, T(6) sample showed the lowest quality in all parameters. Disinfection combined with MAP was able to maintain the physicochemical, microbial, and sensory properties of raw ready‐to‐eat leek during storage.