SHELF LIFE EXTENSION OF A CHEESE CAKE WITH ANTIMICROBIAL ACTIVE PACKAGING

被引：0

作者：

Sanguinetti, A. M. ^{[1
]}

Del Caro, A. ^{[1
]}

Urgeghe, P. P. ^{[1
]}

Fadda, C. ^{[1
]}

Usai, G. ^{[1
]}

Mascia, I. ^{[1
]}

Secchi, N. ^{[2
]}

Fenu, P. A. M. ^{[1
]}

Conte, P. ^{[1
]}

Milella, G. G. ^{[1
]}

Scanu, A. ^{[1
]}

Catzeddu, P. ^{[2
]}

Nerin, C. ^{[3
]}

Clemente, I. ^{[3
]}

Manso, S. ^{[3
]}

Piga, A. ^{[1
]}

机构：

[1] Univ Sassari, Dipartimento Agr, Sassari, Italy

[2] Porto Conte Ric Srl, Localita Tramariglio, Alghero, Italy

[3] Univ Zaragoza, EINA, GUIA Grp, Aragon Inst Engn Res I3A, Zaragoza, Spain

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2016年 / 28卷

关键词：

active packaging; modified atmosphere packaging; sensory analysis; shelf life; BAKERY PRODUCTS;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The shelf life extension of a cheese cake subjected to modified atmosphere (MAP) and active packaging (AP) was evaluated. Samples were packaged under N-2/CO2 (70/30) (MAP), or by inserting labels with the essential oil (EO) of Cinnamomum zeylanicum inside trays (AP). A control batch was packaged under air. Changes in microbial growth, chemical-physical parameters, and sensory attributes were monitored for 42 days at 20 degrees C. MAP allowed a mould-free cheese cake shelf life of 28 days, while AP was ineffective in extending the shelf life of product, with respect to control samples, which spoiled after only 7 days. Panellists judged MAP cakes over the acceptability threshold during their whole shelf life.

引用

页码：38 / 40

页数：3

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