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Effects of preservation at temperatures between -1 and -4 deg C on the shelf life of pastries.

Conséquences d'une conservation entre -1 et -4 deg C sur la durée de vie des pâtisseries.

Author(s) : BERGIS H., BEAUFORT A., RUDELLE S.

Summary

The microbiological quality of pastries stored at temperatures within a range of 0 deg C and their freezing point, then at temperatures above 0 deg C simulating sales presentation, was investigated. Two types of pastry can be distinguished: those with a freezing point under -4 deg C and those with a freezing point within the -1 et -4 deg C range. The microbiological quality of pastries stored at -1 deg C varies according to the type of pastry. Preservation at this temperature does not enable the shelf life to be extended significantly. However, where pastries were stored at -4 deg C, the microbiological quality remained stable throughout the 8-week storage period. Assessment of the organoleptic properties of these pastries showed that these properties remained stable following a 2-week storage period.

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Pages: p. 165-174

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Details

  • Original title: Conséquences d'une conservation entre -1 et -4 deg C sur la durée de vie des pâtisseries.
  • Record ID : 1999-1632
  • Languages: French
  • Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
  • Publication date: 1998/09/16
  • Document available for consultation in the library of the IIR headquarters only.

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