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Effectiveness of active and modified atmosphere packaging on the shelf-life extension of a cheese tart

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.

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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.
AP allowed a shelf life of 48 days, MAP shelf lives were of 14 and 34 days for 70/30 and (20/80), respectiveIy, while controI tarts spoiled after only 7 days.

Item Type:Article
ID Code:5186
Uncontrolled Keywords:Active packaging, modified atmosphere packaging, pastry products, shelf life
Subjects:Area 07 - Scienze agrarie e veterinarie > AGR/15 Scienze e tecnologie alimentari
Divisions:002 Altri enti e centri di ricerca del Nord Sardegna > Porto Conte Ricerche, Alghero
001 Università di Sassari > 01 Dipartimenti > Scienze ambientali agrarie e biotecnologie agro-alimentari
Publisher:Chiriotti Editori
Publisher Policy:Depositato per gentile concessione dell'Editore
Additional Information:Poster presented at the "SLlM 2008, Shelf Life International Meeting", Ischia (Italy), June 25-27th 2008.
Deposited On:03 Dec 2010 18:46

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