The Extension of the Shelf Life of Ready-to-Serve Pizza by a Combination of Modified Atmosphere Packaging and Refrigeration

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概要

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• This study evaluated the effect of modified atmosphere packaging on shelf-life extension of ready-to-serve pizza stored at 7±1°C using microbiological and sensory analysis. The gaseous atmospheres (atm) used were: atm 1: air (control); atm 2: 100% CO2, atm 3: 100% N2 and atm 4: 50%CO2/50%N2. Total plate count, yeasts/molds, coliforms, lactic acid bacteria, psychrotrophs and anaerobic spore formers were monitored. Sampling was carried out at predetermined time intervals namely 0, 15, 30, 45 and 60 days. Results of the present work show that the limit of sensory acceptability was only reached for the aerobically stored samples somewhat before days 15 of storage. However, a significant shelf life increase of 45 days (300% increase) was achieved under modified atmospheres for baked pizza samples. From the present study it can be concluded that amongst four atmospheres examined, atm 2 (100% CO2) was best, followed by atm 4 > atm 3 > atm 1 respectively, in descending order.

• 社団法人　日本食品科学工学会の論文
• 2010-09-01

著者

• Goyal Gyanendra

  Food Packaging Lab Dairy Technology Division National Dairy Research Institute

• SINGH Preeti

  Chair of Food Packaging Technology, Technical University of Munich

• WANI Ali

  Department of Food Technology, Islamic University of Science and Technology

• Wani Ali

  Department Of Food Technology Islamic University Of Science And Technology

• Singh Preeti

  Chair Of Food Packaging Technology Technical University Of Munich

関連論文

• The Extension of the Shelf Life of Ready-to-Serve Pizza by a Combination of Modified Atmosphere Packaging and Refrigeration

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