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Extension of shelf-life of bakery products packed under modified atmosphere.

[In Italian. / En italien.]

Author(s) : PEDRELLI T., VICINI L., SPOTTI E., MUTTI P., BIANCO S., DALL'AGLIO G.

Type of article: Article

Summary

Modified atmosphere (30% CO2-70% nitrogen) packaging significantly extended the shelf life of all three products tested. Packaging film choice was found to depend on the water-activity value of the product to be packaged: an O2 medium-barrier film was sufficient for the product with water activity = 0.78, while an O2 high-barrier film was required for the product with water activity = 0.90. Introducing expanded plastic dishes under the product in the packages was absolutely to be avoided. The above mentioned modified atmosphere did not inhibit the S. aureus growth and enterotoxins A and B production.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1995-3694
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 33 - n. 330
  • Publication date: 1994/10
  • Document available for consultation in the library of the IIR headquarters only.

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