Quality changes of fresh filled pasta during storage: influence of modified atmosphere packaging on microbial growth and sensory properties.
Food Sci Technol Int
; 17(1): 23-9, 2011 Feb.
Article
en En
| MEDLINE
| ID: mdl-21364042
This study evaluated the shelf life of fresh pasta filled with cheese subjected to modified atmosphere packaging (MAP) or air packaging (AP). After a pasteurization treatment, fresh pasta was packaged under a 50/50 N(2)/CO(2) ratio or in air (air batch). Changes in microbial growth, in-package gas composition, chemical-physical parameters and sensory attributes were monitored for 42 days at 4 (°)C. The pasteurization treatment resulted in suitable microbiological reduction. MAP allowed a mold-free shelf life of the fresh filled pasta of 42 days, whereas air-packaged samples got spoilt between 7 and 14 days. The hurdle approach used (MAP and low storage temperature) prevented the growth of pathogens and alterative microorganisms. MAP samples maintained a high microbiological standard throughout the storage period. The panel judged MAP fresh pasta above the acceptability threshold throughout the shelf life.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Embalaje de Alimentos
/
Manipulación de Alimentos
/
Microbiología de Alimentos
/
Conservación de Alimentos
Idioma:
En
Revista:
Food Sci Technol Int
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2011
Tipo del documento:
Article
País de afiliación:
Italia
Pais de publicación:
Estados Unidos