Abstract
This study refers about the shelf life extension of gluten-free (GF) fresh filled pasta packaged in modified atmosphere (MAP), with respect to air packaging. Pasteurized GF fresh filled pasta was packaged with 70/30 of N2/CO2 or with air. The evolution of microorganisms, in-package gas composition, chemical–physical parameters, and sensory attributes was checked at weekly intervals up to 42 days on samples stored at 4 °C.Air packaged samples spoiled after 14 days of storage, while MAP allowed 42 days of mold-free shelf life. Moreover, the combination of MAP and low storage temperature assured the control of alterative and pathogen microorganism growth in order to respect the limits imposed by the national laws. Sensory quality was maintained by MAP as well during the whole storage period as regards specific sensory attributes (acidity, flavor, off-odor and fried pasta friability) and the overall acceptability. MAP resulted, thus, in a threefold extension of the shelf life of gluten-free fresh filled pasta.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
