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

.
DOI: 10.4236/fns.2011.27108   PDF   HTML     5,765 Downloads   10,174 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).

Share and Cite:

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.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] I. J. Church and A. L. Parson, “Modified Atmosphere Packaging Technology: A Review,” Journal of the Science of Food and Agriculture, Vol. 67, No. 3, 1995, pp. 143-152. doi:10.1002/jsfa.2740670202
[2] C. A. Phillips, “Modified Atmosphere Packaging and Its Effects on the Microbiological Quality and Safety of Produce,” International Journal of Food Science and Technology, Vol. 31, No. 4, 1996, pp. 463-479. doi:10.1046/j.1365-2621.1996.00369.x
[3] J. M. Farber, “Microbiological Aspects of Modified Atmosphere-Packaging Technology: A Review,” Journal of Food Protection, Vol. 54, No. 4, 1996, pp. 58-70.
[4] R. Ahvenainen, E. Skyttae and R. L. Kivikataja, “The Influence of Modified Atmosphere Packaging on the Quality of Selected Ready-to-Eat Foods,” LWT, Vol. 23, No. 1, 1990, pp. 139-147.
[5] R. F. Schiffmann, “Problems in Standardizing Microwave Oven Performance,” Microwave World, Vol. 11, No. 2, 1990, pp. 20-24.
[6] R. F. Schiffmann, “Understanding Microwave Reactions and Interactions,” Food Product Design, Vol. 4, 1993, pp. 72-88.
[7] T. Alam, “Studies on the Modified Atmosphere Packaging of Mozzarella Cheese,” Ph.D. Dissertation, NDRI, Karnal, India, 2004.
[8] B. P. F. Day, “Guidelines for the Good Manufacturing and Handling of Modified Atmosphere Packed Food Products,” The Campden Food and Drink Research As-sociation, Chipping Campden, U.K. Technical Manual No. 34, 1992.
[9] C. I. Clarke and G. M. Farrell, “The Effects of Recipe Formulation on the Textural Characteristics of Microwave-Reheated Pizza Bases,” Journal of the Science of Food and Agriculture, Vol. 80, No. 8, 2000, pp. 1237- 1244. doi:10.1002/1097-0010(200006)80:8<1237::AID-JSFA630>3.0.CO;2-8
[10] T. P. Labuza and M. K. Schmidl, “Accelerated Shelf Life Testing of Foods,” Food Technology, Vol. 9, No. 2, 1985, pp. 57-62, 64, 134.
[11] APHA, “Standard Methods for the Examination of Dairy Products,” 15th Edition, American Public Health Association, Washington, DC, 1985.
[12] K. V. S. S. Rao, “A Process for Manufacture of Paneer Like Product,” Ph.D. Dissertation, NDRI, Karnal, India, 1991.
[13] R. J. Winger and C. G. Pope, “Selection and Training of Panellists for Sensory Evaluation of Meat Flavors,” Journal of Technology, Vol. 16, No. 4, 1976, pp. 661-669.
[14] M. L. Cabo, L. Pastoriza, M. Bernardez and J. J. R. Herrera, “Effectiveness of CO2 and Nisaplin on Increasing Shelf Life of Fresh Pizza,” Food Microbiology, Vol. 18, No. 3, 2001, pp. 489-498. doi:10.1006/fmic.2001.0424
[15] R. G. D. Steel and J. H. Torrie, “Principles and Procedures of Statistics―A Biometric Approach,” Mc Graw- Hill, New York, 1980, p. 22.
[16] R. C. Lawrence, L. K. Creamer and J. Gilles, “Texture Development during Cheese Ripening,” Journal of Dairy Science, Vol. 70, No. 3, 1987, pp. 1748-1760. doi:10.3168/jds.S0022-0302(87)80207-2
[17] B. C. Ghosh, “Production, Packaging and Preservation of Mozzarella Cheese from Buffalo Milk Using Microbial rennet,” Ph.D. Dissertation, Kurukshetra University, Kurukshetra, India, 1987.
[18] G. H. Malhotra, “Accelerated Ripening of Gouda Cheese Manufactured from Buffalo Milk Using Cheese Manufactured from Buffalo Milk Using Microbial Rennet,” Ph.D. Dissertation, NDRI, Karnal, India, 1991.
[19] B. Kamel and B. Manji, “Effect of Frozen Storage on Different Pizza Formulations,” Cereal Foods World, Vol. 31, No. 3, 1986, pp. 751-755.
[20] L. Fasano and C. Gallo, “Pizza-Bases with Tomato Packaged with Modified Atmosphere: Environment Monitoring and Shelf Life Studies,” Industrie Alimentari, Vol. 11, No. 3, 2001, pp. 1039-1044.
[21] C. W. Donnelly, “Detection and Isolation of Listeria monocytogenes from Food Samples: Implications of sublethal Injury,” Journal of AOAC International, Vol. 85, No. 3, 2002, pp. 495-500.
[22] Centre for Food Safety, “Microbiological Guidelines for Ready-to-Eat Foods,” Risk Assessment Section, Centre for Food Safety, Food and Environmental Hygiene Department, Hongkong, 2007, pp. 1-15.
[23] C. R. Scott and H. O. Smith, “Cottage Cheese Shelf Life and Special Gas Atmospheres,” Journal of Food Science, Vol. 36, No. 3, 1971, pp. 78-80. doi:10.1111/j.1365-2621.1971.tb02038.x
[24] M. V. R. Alves, C. I. G. D. L. Sarantopoulos, A. G. F. van Dender and J. D. A. F. Faria, “Stability of Sliced Mozzarella Cheese in Modified Atmosphere Packaging,” Journal of Food Protection, Vol. 59, No. 3, 1996, pp. 838-844.
[25] W. M. Fedio, A. Macleod and L. Ozimek, “The Effect of Modified Atmosphere Packaging on the Growth of Microorganisms in Cottage Cheese,” Milchwissenschaft, Vol. 49, No. 2, 1994, pp. 622-629.
[26] S. C. Eliot, J. C. Vuillemard and J. P. Emond, “Stability of Shredded Mozzarella Cheese under Modified Atmosphere Packaging,” Journal of Food Science, Vol. 63, No. 2, 1998, pp. 1075-1080.
[27] H. Nissen, J. T. Rosnes, J. Brendehaug and G. H. Kleiberg, “Safety Evaluation of Sous Vide-Processed Ready Meals,” Letters in Applied Microbiology, Vol. 35, No. 3, 2002, pp. 433-438. doi:10.1046/j.1472-765X.2002.01218.x
[28] L. A. Smoot and M. D. Pierson, “Inhibition and Control of Bacterial Spore Germination,” Journal of Food Protection, Vol. 45, No. 3, 1982, pp. 84-92.
[29] B. Maniar, A. J. E. Marcy, J. R. Bishop and S. E. Duncan, “Modified Atmosphere Packaging to Maintain Direct Set Cottage Cheese Quality,” Journal of Food Science, Vol. 59, No. 3, 1994, pp. 1305-1308, 1327. doi:10.1111/j.1365-2621.1994.tb14701.x

  
comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.