Novel approach to oxygen control in modified atmosphere packaging of bakery products

Smith, James P.; Ooraikul, B.; Koersen, W.J.; Jackson, E. D.; Lawrence, Richard

doi:10.1016/0740-0020(86)90015-8

Cited by 94 publications

(39 citation statements)

References 10 publications

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“…However, as observed, samples with the gas combination of 70 % N 2 : 30 % CO 2 displayed increased inhibition of microbial growth when compared to samples containing 98 % N 2 , probably due to the bacteriostatic effect of CO 2 , as mentioned in several earlier reports (Daniels et al 1985;Banks and Annis 1990;Davis 1998;Devlieghere and Debevere 2000). Smith et al (1986) reported that the gas packaged (40 % N 2 : 60 % CO 2 ) crusty rolls with the headspace O 2 concentration never increased beyond 0.05 % and the rolls remained mold-free even after 60 days.…”

Section: Resultsmentioning

confidence: 65%

Effect of modified atmosphere packaging on the shelf life of lal peda

et al. 2013

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Lal peda is a traditional dairy-based sweet, popular in the Indian subcontinent, but it has a poor shelf life. The lal peda samples were packed in polyethylene bags filled with 3 different gaseous compositions (Air, 70 % N2: 30 % CO2 and 98 % N2) and stored at 10°C. The shelf life was evaluated on the basis of changes in the microbial status of the product such as total plate count, yeast and molds and coliform counts and also the physico-chemical changes such as hydroxy methyl furfural (HMF), thiobarbituric acid (TBA) and free fatty acid (FFA). The microbial spoilage and the indices of chemical changes increased in all the samples with the progression of storage period. The samples packed with air showed significantly higher chemical deterioration and microbial spoilage as compared to the other two combinations. The results showed that samples packed with 70 % N2: 30 % CO2 combination had better shelf stability as compared to the samples packed under air and 98 % N2.

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Section: Resultsmentioning

confidence: 65%

Effect of modified atmosphere packaging on the shelf life of lal peda

et al. 2013

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“…This could be attributed to the combined benefits of N 2 and CO 2 as reported by several workers (Daniels et al 1985;Banks and Annis 1990;Davis 1998;Devlieghere and Debevere 2000;Arvanitoyannis et al 2011;Ghayal et al 2013;Jha et al 2013). Smith et al (1986) reported that crusty rolls packed in MAP (40 % N 2 : 60 % CO 2 ) remained mold free even for as Changes in moisture content Moisture content of any product is a critical parameter in determining the textural and organoleptic parameters of the product. The average moisture content of the Kalakand samples decreased with increase in the storage period (Fig.…”

Section: Resultsmentioning

confidence: 84%

Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties

et al. 2014

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Kalakand, a popular traditional milk sweet of Indian sub-continent, was packaged under air and modified atmospheric packaging (MAP) conditions (98 % N 2 , 98 % CO 2 and 50 % N 2 : 50 % CO 2 ). The samples were stored at 10, 25 and 37°C and evaluated for various physico-chemical, microbial, textural and sensory changes, in order to establish the applicability of MAP for storage of Kalakand. It could be established that the MAP conditions of 50 % N 2 : 50 % CO 2 and storage at 10°C, were the most suitable conditions for preserving the Kalakand for upto 60 days.

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“…and by yeasts, especially in the samples packaged under 100% CO 2 . Smith et al [21] demonstrated that the minimum of concentration of O 2 required for the growth of Aspergillus spp. and Penicillium spp.…”

Section: Microbial Populationsmentioning

confidence: 99%

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

Rodriguez

Medina

Jordano³

2003

Nahrung

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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.

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Novel approach to oxygen control in modified atmosphere packaging of bakery products

Cited by 94 publications

References 10 publications

Effect of modified atmosphere packaging on the shelf life of lal peda

Effect of modified atmosphere packaging on the shelf life of lal peda

Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties

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

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