The Extension of the Shelf Life of Ready-to-Serve Pizza by a Combination of Modified Atmosphere Packaging and Refrigeration
スポンサーリンク
概要
- 論文の詳細を見る
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.
論文 | ランダム
- 軟弱地盤一杭一建物の地震観測 : 観測概要と記録例
- 新潟地震時に破損した既製RCぐいの調査と耐震解析 : (その2)液状化を考慮した建物・くい・地盤連成系解析
- 新潟地震時に破損した既製RCぐいの調査と耐震解析 : (その1)調査概要
- 動的サブストラクチュア法による地震応答解析 : ケーソン基礎を有する構造物への適用
- 根入れのある建物の動特性に関する実験的研究 : その8:地震観測結果のシミュレーション解析