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Stabilité des gnocchis et raviolis frais emballés sous atmosphère modifiée.

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

Auteurs : UBOLDI-EIROA M. N., SARANTOPOULOS C. I. G. L., MORI E. E. M.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Estudo de estabilidade de nhoque e ravioli frescos em embalagem com atmosfera modificada.
  • Identifiant de la fiche : 1998-3702
  • Langues : Portugais
  • Source : Colet. ITAL - vol. 26 - n. 2
  • Date d'édition : 07/1996
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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