首页    期刊浏览 2024年11月24日 星期日
登录注册

文章基本信息

  • 标题:Prolonging the Shelf Life of Ready-to-Serve Pizza through Modified Atmosphere Packaging: Effect on Textural and Sensory Quality
  • 本地全文:下载
  • 作者:Preeti Singh ; Ali Abas Wani ; Gyanendra Kumar Goyal
  • 期刊名称:Food and Nutrition Sciences
  • 印刷版ISSN:2157-944X
  • 电子版ISSN:2157-9458
  • 出版年度:2011
  • 卷号:2
  • 期号:7
  • 页码:785-792
  • DOI:10.4236/fns.2011.27108
  • 出版社:Scientific Research Publishing
  • 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).
  • 关键词:Modified Atmosphere Packaging; Textural Profile Analysis; Pizza; Shelf Life; Storage
国家哲学社会科学文献中心版权所有