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Prolonging the Shelf Life of Ready-to-Serve Pizza through Modified Atmosphere Packaging: Effect on Textural and Sensory Quality

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DOI: 10.4236/fns.2011.27108    5,283 Downloads   9,643 Views   Citations

ABSTRACT

The effects of different modified atmospheres (air: atm1; 100% CO2: atm2; 100% N2: atm3; 50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100% CO2 product yielded the best textural and sensorial characteristics followed by 50%CO2/50% N2 and 100% N2 when compared to conventional packed pizza at 7℃ ± 1℃. Carbon dioxide caused microbial inhibition as well. The shelf life of ready-to-serve pizza significantly increased upto 45 days (a 300% increase) for the samples packaged under 100% CO2 (atm2), 50% CO2/50% N2 (atm4) and 100% N2 (atm3), compared to conventional air pack (15 days).

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

P. Singh, A. Wani and G. Goyal, "Prolonging the Shelf Life of Ready-to-Serve Pizza through Modified Atmosphere Packaging: Effect on Textural and Sensory Quality," Food and Nutrition Sciences, Vol. 2 No. 7, 2011, pp. 785-792. doi: 10.4236/fns.2011.27108.

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