Prolonging the Shelf Life of Ready-to-Serve Pizza through Modified Atmosphere Packaging: Effect on Textural and Sensory Quality
Prolonging the Shelf Life of Ready-to-Serve Pizza through Modified Atmosphere Packaging: Effect on Textural and Sensory Quality作者机构：不详
出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)
年 卷 期：2011年第2卷第7期
页 面：785-792页
学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学]
主 题：Modified Atmosphere Packaging Textural Profile Analysis Pizza Shelf Life Storage
摘 要：The effects of different modified atmospheres (air: atm1;100% CO2: atm2;100% N2: atm3;50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100% CO2 product yielded the best textural and sensorial characteristics followed by 50%CO2/50% N2 and 100% N2 when compared to conventional packed pizza at 7℃ ± 1℃. Carbon dioxide caused microbial inhibition as well. The shelf life of ready-to-serve pizza significantly increased upto 45 days (a 300% increase) for the samples packaged under 100% CO2 (atm2), 50% CO2/50% N2 (atm4) and 100% N2 (atm3), compared to conventional air pack (15 days).
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