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Refrigerated clean room processing and packaging increases shelf life of refrigerated MAP packaged breaded products.

Number: 322

Author(s) : BARON-YUSTY M., ROS-CHUMILLAS M., MARTÍNEZ HERNÁNDEZ G. B., LÓPEZ GÓMEZ A.

Summary

The aim of this study was evaluate the effect of an innovative new technology (NT), including cyclodextrin (CD)-encapsulated extra-virgin olive oil (EVOO) within the breadcrumbs with subsequent baking in hot-air oven (frying-free), in combination with processing and packaging under clean-room conditions, on the product shelf-life. Two breaded products were used: chicken nuggets and croquettes. Prepared samples were packaged within a modified atmosphere of 30 % CO2 and 70 % N2 under either clean-room or normal conditions. Instrumental color, nutritional attributes, and microbiological characteristics were assessed during refrigerated storage at 4 °C for 14-21 days. Total oil uptake during processing of samples was reduced by 90 % when NT was used; and fiber content increased by 1.5-4 times. Processing and packaging under clean-room reduced bacterial populations and significantly extended the product’s shelf-life. In conclusion, the refrigerated shelf life of the studied breaded products was improved with this innovative new processing technology combined with packaging under clean- room conditions.

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Pages: 6

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Details

  • Original title: Refrigerated clean room processing and packaging increases shelf life of refrigerated MAP packaged breaded products.
  • Record ID : 30030558
  • Languages: English
  • Source: XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2022.
  • Publication date: 2022/04

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