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L’utilisation d’huile d’olive encapsulée et de vinaigre en poudre dans la formulation d’aliments panés réfrigérés a un effet synergique sur l’augmentation de leur durée de conservation.

The use of encapsulated olive oil and vinegar powder, in the formulation of refrigerated breaded foods, has a synergistic effect on increasing their shelf life.

Numéro : 2688

Auteurs : MARTÍNEZ SÁNCHEZ M. Á. de los, BARÓN YUSTY M., LÓPEZ-CÁNOVAS A., MARTÍNEZ HERNÁNDEZ G. B., GOMEZ A. L.

Résumé

 Refrigerated breaded foods (preserved at 4ºC), such as croquettes, nuggets, and breaded meat and fish fillets, have a relatively short shelf life of only 8 days, which prevents products manufactured in Spain from being marketed in other European countries. For this, a shelf life of at least 15 days is required when stored refrigerated at 4 ºC. That is why different techniques have been investigated to increase its useful life. One of them has been the use of extra virgin olive oil (EVOO) encapsulated in alpha-cyclodextrin, mixing it with the breadcrumbs. In this way, a significant increase in useful life is achieved, up to 14 days. In this work, the possible synergistic effect of the simultaneous use of vinegar powder (in the formulation of the core of the croquettes) with encapsulated EVOO (mixed in breadcrumbs) has been studied. The shelf life has been evaluated by determining the evolution of the microbial count in this product (total mesophilic aerobes, enterobacteria, lactic acid bacteria, psychrophiles, and molds and yeasts). The new technology also achieved better preservation of its physicochemical properties (pH and color) through storage, being perceived as well as healthier and tastier than control ones. With this new technology, an increase in the shelf life of the croquettes has been achieved to exceed 21 days, packaged in trays with modified atmosphere (MAP) and stored at 4ºC.

Documents disponibles

Format PDF

Pages : 6 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : The use of encapsulated olive oil and vinegar powder, in the formulation of refrigerated breaded foods, has a synergistic effect on increasing their shelf life.
  • Identifiant de la fiche : 30033451
  • Langues : Anglais
  • Sujet : Environnement
  • Source : 12th CYTEF Congress - Ibero-American Congress of Refrigeration Science and Technology.
  • Date d'édition : 26/06/2024
  • DOI : http://dx.doi.org/10.21134/qxdyse98

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