Sanguinetti, Anna Maria and Secchi, Nicola and Del Caro, Alessandra and Catzeddu, Pasquale and Roggio, Tonina and Stara, Giuseppe and Madrau, Monica Assunta and Piga, Antonio <1965- > (2009) Effectiveness of active and modified atmosphere packaging on the shelf-life extension of a cheese tart. Italian Journal of Food Science (Special Issue), p. 118-121. ISSN 1120-1770. Article.
The shelflife extension by MAP and AP of a typical cheese tart was studied. Baked
tarts were packaged inside barrier to gas trays and wrapped with a barrier to gas
and water film. Four batches were prepared: 1) Control; 2) MAP with different N2/CO2 ratios (70/30 and 20/80); 3) Trays with an iron oxide-based oxygen absorber.
Tarts were stored at 20°C and sampled for analysis at 0,7, 14,27,35 and 48 days.
Determinations inc1uded microbioIogical analyses (total bacterial count, moulds,
yeast and staphylococci), chemical-physical parameters (pH, water activity and dry
matter), gas changes (CO2, O2 and N2) inside MAP and AP trays, texture evolution
and sensory analysis at our laboratories.
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