The aim of this study was to determine the effect of sous vide packaging on the shelf life of maple pea (Pisum sativum var. arvense L.) spread. Pea spreads were made of ground re-hydrated cooked maple peas ‘Bruno’ (Pisum sativum var. arvense L.), to which salt, citric acid, oil, and spices were added. Pea spread was stored in polyamide/polyethylene (PA/PE) film pouches, packaged in vacuum and hermetically sealed. Pea spread pouches were heat treated in a water bath, then rapidly cooled in ice-water and stored at 4.0 ± 0.5 °C. Sous vide was applied in three different heat regimens +(65.0; 80.0 and 100.0) ± 0.5 °C with cooking times 5, 10, 15, 20, 25, and 30 min at a constant temperature. Total plate count was determined according to ISO 4833-1:2014 on Plate Count Agar and Enterobacteriaceae determination was performed in accordance with ISO 21528-2:2004 on Violet Red Bile Glucose Agar. Total plate count in pea spread without thermal treatment was 3.41 log10 CFU g−1, in all sous vide packaged pea spread samples microbial contamination was significantly lower (p < 0.05). Enterobacteriaceae were not detected in any samples. It is possible to extend the shelf life of sous vide maple pea spread up to 14 weeks when stored at 4.0 ± 0.5 °C.
