The extension of the shelf-life of 'pesto' sauce by a combination of modified atmosphere packaging and refrigeration

被引：31
|
作者：
Fabiano, B [1 ]
Perego, P [1 ]
Pastorino, R [1 ]
Del Borghi, M [1 ]
机构：
[1] Univ Genoa, Chem & Proc Engn Dept GB Bonino, DiCheP, I-16145 Genoa, Italy
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2000年 / 35卷 / 03期
关键词：
CO2; storage; mild technologies; predictive modelling; sensory evaluation;
D O I：
10.1046/j.1365-2621.2000.00336.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study was intended to extend, by optimizing modified atmosphere packaging (MAP), the shelf-life of the Italian vegetable sauce used for spaghetti and known as 'pesto'. A mathematical model was developed in order to predict gas composition inside the polymeric package (CO2 concentration). Predictions of equilibration time and equilibrium gas composition showed moderately good agreement with experimental data. A useful extension of pesto shelf-life, up to 120 days, was achieved by adopting a target atmosphere containing, at steady-state, 10% CO2 and 90% N-2 at 5 degrees C. Microbial growth was inhibited by the CO2 levels, but was not accompanied by significant changes in odour and colour.
引用
收藏
页码：293 / 303
页数：11
相关论文
共 50 条
  • [1] SHELF-LIFE EXTENSION OF PITA BREAD BY MODIFIED ATMOSPHERE PACKAGING
    BLACK, RG
    QUAIL, KJ
    REYES, V
    KUZYK, M
    RUDDICK, L
    [J]. FOOD AUSTRALIA, 1993, 45 (08): : 387 - 391
  • [2] Shelf-life extension of cottage cheese by modified atmosphere packaging
    Mannheim, CH
    Soffer, T
    [J]. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1996, 29 (08): : 767 - 771
  • [3] The Extension of the Shelf Life of Ready-to-Serve Pizza by a Combination of Modified Atmosphere Packaging and Refrigeration
    Singh, Preeti
    Wani, Ali Abas
    Goyal, Gyanendra Kumar
    [J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2010, 16 (05) : 373 - 380
  • [4] Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging
    Masniyom, P
    Benjakul, S
    Visessanguan, W
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2002, 82 (08) : 873 - 880
  • [5] EFFECTIVENESS OF ACTIVE AND MODIFIED ATMOSPHERE PACKAGING ON THE SHELF-LIFE EXTENSION OF A CHEESE TART
    Sanguinetti, A. M.
    Secchi, N.
    Del Caro, A.
    Catzeddu, P.
    Roggio, T.
    Stara, G.
    Madrau, M. A.
    Piga, A.
    [J]. ITALIAN JOURNAL OF FOOD SCIENCE, 2009, 21 : 118 - 121
  • [6] Shelf-life extension of American fresh ginseng by controlled atmosphere storage and modified atmosphere packaging
    Jeon, BS
    Lee, CY
    [J]. JOURNAL OF FOOD SCIENCE, 1999, 64 (02) : 328 - 331
  • [7] MODIFIED ATMOSPHERE PACKAGING TO EXTEND THE SHELF-LIFE OF TOMATOES
    GEESON, JD
    BROWNE, KM
    MADDISON, K
    SHEPHERD, J
    GUARALDI, F
    [J]. JOURNAL OF FOOD TECHNOLOGY, 1985, 20 (03): : 339 - 349
  • [8] Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures
    Marzano, Marinella
    Calasso, Maria
    Caponio, Giusy Rita
    Celano, Giuseppe
    Fosso, Bruno
    De Palma, Domenico
    Vacca, Mirco
    Notario, Elisabetta
    Pesole, Graziano
    De Leo, Francesca
    De Angelis, Maria
    [J]. FRONTIERS IN MICROBIOLOGY, 2022, 13
  • [9] Shelf-life extension of semi-dried buckwheat noodles by the combination of aqueous ozone treatment and modified atmosphere packaging
    Bai, Yi-Peng
    Guo, Xiao-Nao
    Zhu, Ke-Xue
    Zhou, Hui-Ming
    [J]. FOOD CHEMISTRY, 2017, 237 : 553 - 560
  • [10] MODIFIED-ATMOSPHERE PACKAGING EXTENDS SHELF-LIFE OF PORK
    不详
    [J]. FOOD ENGINEERING, 1978, 50 (12): : 90 - 91
12345