Shelf-Life Extension of Fresh Ready-to-Bake Pizza by the Application of Modified Atmosphere Packaging |
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| Authors: | Preeti Singh Ali Abas Wani and Gyanendra K Goyal |
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| Affiliation: | (1) Chair of Food Packaging Technology, Technical University of Munich, Weihenstephaner Berg, 85354 Freising, Germany;(2) Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India;(3) Dairy Technology Division, National Dairy Research Institute, Karnal, India, 132 001 |
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| Abstract: | Combined effects of modified atmosphere packaging (MAP) and refrigeration (7±1 °C) were studied on shelf-life extension of
ready-to-bake pizza. The gas atmospheres in the present study included four variables, namely viz. MAP1, air (control); MAP 2,
100% CO2; MAP 3, 100% N2; and MAP 4, 50%CO2/50%N2. The effect of MAP variables was observed for moisture content, water activity, pH, titratable acidity, free fatty acids,
peroxide value, thiobarbituric acid, tyrosine content, lycopene content and L* a* b* values. The results indicated that MAP with 100% CO2 significantly inhibited the lipid oxidation, reduced proteolysis and prevented total acidity (less decrease in pH). Also,
the MAP (MAP 2) showed preservative effect on colour indices and shelf life higher than other treatments. Sensory analysis
showed that the control samples had a limited shelf life of 5 days while a significant increase in shelf life of 15 days (300%
increase) was achieved under modified atmospheres for unbaked pizza samples. |
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