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Le traitement et le conditionnement en salle blanche frigorifique augmentent la durée de conservation au froid des produits panés emballés sous atmosphère modifiée.

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

Numéro : 322

Auteurs : BARON-YUSTY M., ROS-CHUMILLAS M., MARTÍNEZ HERNÁNDEZ G. B., LÓPEZ GÓMEZ A.

Résumé

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.

Documents disponibles

Format PDF

Pages : 6

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 : Refrigerated clean room processing and packaging increases shelf life of refrigerated MAP packaged breaded products.
  • Identifiant de la fiche : 30030558
  • Langues : Anglais
  • Source : XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2022.
  • Date d'édition : 04/2022

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