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Stability of fresh gnocchi and ravioli in modified atmosphere packages.

Estudo de estabilidade de nhoque e ravioli frescos em embalagem com atmosfera modificada.

Author(s) : UBOLDI-EIROA M. N., SARANTOPOULOS C. I. G. L., MORI E. E. M.

Type of article: Article

Summary

Fresh pasta were packed under modified atmosphere. The ravioli was packed in nylon/low density polyethylene bags with 50% CO2 and 50% nitrogen. The gnocchi was packed in EVA/PVDC/EVA bags with 70% CO2 and 30% nitrogen. After packaging, the pasta were stored at 2-4 deg C and at 8-10 deg C and examined at the start of the experiments then weekly during storage for head space composition, sensory attributes and colour and flavour and contamination by mesophilic and psychrotropic microorganisms and by moulds and yeasts. Results are given.

Details

  • Original title: Estudo de estabilidade de nhoque e ravioli frescos em embalagem com atmosfera modificada.
  • Record ID : 1998-3702
  • Languages: Portuguese
  • Source: Colet. ITAL - vol. 26 - n. 2
  • Publication date: 1996/07
  • Document available for consultation in the library of the IIR headquarters only.

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