Influence of modified atmosphere packaging on the shelf life of prebaked pizza dough with and without preservative added

Abstract

The possible effect of different modified atmospheres on the shelf life of prebaked pizza dough, with and without added calcium propionate, was investigated. Three packaging atmospheres were tested: 20% CO2: 80% N2, 50% CO2: 50% N2, 100% CO2, and air (control). Samples were examined daily for visible mold growth and analysed after 2, 8, 17 and 31 days throughout storage (15-20 degrees C and 54-65% relative humidity, RH) for changes in gaseous composition, pH and microbial populations (mesophilic aerobic and anaerobic bacteria, lactic acid bacteria (LAB), and yeasts and molds). Microbiological results showed that molds had a greater sensitivity to CO2 than bacteria and yeasts. Products containing calcium propionate did not show mold growth throughout storage (31 days) when packaged in air or in CO2-enriched atmospheres (20, 50 and 100%). However, in pizza dough without preservative (calcium propionate), mold growth was evident after 7 days, except under 100% CO2 atmosphere (13 days) regardless of the packaging atmosphere. From these results we conclude that the addition of calcium propionate had more and decisive influence on the shelf life extension of prebaked pizza dough.

Influence of modified atmosphere packaging and potassium sorbate on microbiological characteristics of sliced bread

“…a: 100% N 2 , b: 70% N 2 +30% CO 2 , c: 50% N 2 +50% CO 2 , d: 30% N 2 +70% CO 2 and e: 100% CO 2 decreased during the storage period. These results can be explained by mould metabolism and were parallel with the yeasts and moulds counts as reported by Rodriguez et al (2003). In contrast, headspace O 2 concentration remained almost at the same level until the end of storage period (21 days) in control (air) containing 0.30% PS due lack of mould growth in this sample (Fig.…”

“…Decimal dilutions were prepared by using maximum recovery diluent. YMC were examined with the method given by Rodriguez et al (2003) and Pascall et al (2008). Rose Bengal Chloramphenicol Agar (Oxoid CM0549 supplemented with SR0078) was used for yeasts and moulds and incubated at 25°C for 5 days.…”

“…The gas compositions were measured in triplicate for each sample. The samples were analyzed at 1, 7, 14 and 21 days of storage (Rodriguez et al 2003).…”

Analysis of Fungal Diversity in Ready-to-Eat Pizza and Effectiveness of Pulsed Ultraviolet-Light Treatment for Inactivation of Mold on Agar Surface

“…In all precooked ready-to-eat pizza samples, counts of LAB ranged between 1.2 × 10 2 (samples 3 and 4) and 1.6 × 10 4 (sample 7) CFU g -1 . This is in agreement with a LAB concentration of 10 × 10 4 CFU g -1 reported by Rodriguez et al [20] in prepackaged pizza dough. * Primer set NS1-NS6 was used for the generation of PCR products for TA cloning.…”

“…MANB counts ranged from less than 101 to 2.7 × 10 2 (sample 5) CFU g -1 pizza product. These numbers are considerably lower than the MANB counts of 1.6 × 10 4 CFU g reported by Rodriguez et al [20] in study of the shelf life of pre-baked pizza dough. In all precooked ready-to-eat pizza samples, counts of LAB ranged between 1.2 × 10 2 (samples 3 and 4) and 1.6 × 10 4 (sample 7) CFU g -1 .…”