Quality Changes of Fresh Filled Pasta During Storage: Influence of Modified Atmosphere Packaging on Microbial Growth and Sensory Properties

Abstract

This study evaluated the shelf life of fresh pasta filled with cheese subjected to modified atmosphere packaging (MAP) or air packaging (AP). After a pasteurization treatment, fresh pasta was packaged under a 50/50 N(2)/CO(2) ratio or in air (air batch). Changes in microbial growth, in-package gas composition, chemical-physical parameters and sensory attributes were monitored for 42 days at 4 (°)C. The pasteurization treatment resulted in suitable microbiological reduction. MAP allowed a mold-free shelf life of the fresh filled pasta of 42 days, whereas air-packaged samples got spoilt between 7 and 14 days. The hurdle approach used (MAP and low storage temperature) prevented the growth of pathogens and alterative microorganisms. MAP samples maintained a high microbiological standard throughout the storage period. The panel judged MAP fresh pasta above the acceptability threshold throughout the shelf life.

Industrial and artisanal fresh filled pasta: Quality evaluation

“…In spite of that, one sample (ravioli with braised meat) reached a counts of 1.0 log CFU/g for B. cereus . This result confirm that B. cereus can be detected in industrial products packaged in MAP, demonstrating that industrial heat treatments are sometimes insufficient in destroying spore‐forming aerobic bacteria (Sanguinetti et al, ). The modified atmosphere of industrial packaging includes residual oxygen to prevent multiplication of anaerobic sporogenic pathogens, but this gas mixture may allow the further growth of facultative aerobic thermo‐resistant bacteria like B. cereus (Cruz, Soares, & Andrade, ).…”

“…treatments are sometimes insufficient in destroying spore-forming aerobic bacteria (Sanguinetti et al, 2011). The modified atmosphere of industrial packaging includes residual oxygen to prevent multiplication of anaerobic sporogenic pathogens, but this gas mixture may allow the further growth of facultative aerobic thermo-resistant bacteria like B.…”

Effect of Modified Atmosphere Packaging on the Refrigerated Storage of Mantı

“…In the literature, studies reported effect of MAP gases (CO 2 and N 2 ) in cold storage on the shelf life of raw beef (Ho et al, 2003;Barrera et al, 2007;Gökoğlu et al, 2011;Carola et al, 2013) and ravioli, cannelloni and tortellini, which are similar to mantı (McGuire et al, 1989;Liggett et al, 1990;Giannuzzi, 1998;Sanguinetti et al, 2011). Therefore, the current research was performed to determine the refrigerated storage of modified atmosphere packed mantı at 4°C by measuring physical, chemical and sensory parameters.…”

Reducing Atmosphere Packaging Technique for Extending the Shelf-life of Food Products

“…However, since the awareness of consumers to possible hazards of chemical preservatives; technologists and researchers have attempted to introduce new preservative-free techniques to extend the shelf life of fruits and vegetables and make them available out of their season such as modified atmosphere packaging, freezing, cooling and food irradiation (Ihns et al, 2011;Jangam, 2011;Cortellino et al, 2015). In this field, modified atmosphere packaging (MAP) was proposed as an effective method for preserving the sensory and commercial quality of the products and has been widely used in many different foodstuffs such as fruits-vegetables, cereals, meat, seafood, delicatessen, coffee, cheese varieties, ready-to-eat meals (Bevilacqua et al, 2007;Sandhya, 2010;Sanguinetti et al, 2011). MAP is one of the most promotive techniques that is characterized by its low operating costs and diversity of multiuse of its machine and material for packaging different food products.…”