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

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 4.0–6.5 log cfu/g were recorded in the microflora of the salad, whereas the Pseudomonas spp. populations were lower (2–3 log cfu/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. >10 days (citrus extract, citrus–natamycin) and 5–6 days (natamycin, citrus and citrus–natamycin) under aerobic or vacuum, respectively, as compared to the control sample.