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Study on the stability of Italian-filled pasta packed in modified atmosphere and in an ethanol vapour pressure environment.

[In German. / En allemand.]

Author(s) : GIAVEDONI P., RÖDEL W., DRESEL J.

Type of article: Article

Summary

Three different experiments were conducted to study the stability of Italian filled pasta stored at 10 and 15 deg C. The product was pasteurized, dried superficially, cooled at 15 or 22 deg C, and packaged. Modified atmospheres (30% CO2 and 70% nitrogen) and an ethanol source (to create an ethanol vapour pressure environment) were used for the packaging. During storage time, pH remained constant (about 5.8-6.0) and the water activity (about 0.93) was quite stable, but during the later stages of shelf-life, a tendency to decrease was observed. At 10 deg C, no microbial spoilage was detected up to 59 days for samples packaged in modified atmosphere and samples with ethanol. Ethanol vapour pressure was more effective than modified atmosphere in inhibiting the growth of moulds in samples inoculated with pathogens and saprophytes.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1995-2394
  • Languages: German
  • Source: Fleischwirtschaft - vol. 74 - n. 6
  • Publication date: 1994/06
  • Document available for consultation in the library of the IIR headquarters only.

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