title: 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.
authors.affiliation: Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro-Alimentari, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy.
authors.forename: A M
authors.initials: AM
authors.lastname: Sanguinetti
authors.forename: A
authors.initials: A
authors.lastname: Del Caro
authors.forename: N P
authors.initials: NP
authors.lastname: Mangia
authors.forename: N
authors.initials: N
authors.lastname: Secchi
authors.forename: P
authors.initials: P
authors.lastname: Catzeddu
authors.forename: A
authors.initials: A
authors.lastname: Piga
mesh_terms: D005511:Food Handling; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D013997:Time Factors; D014867:Water
chemical_list: D014867:Water