Gas Packaging for a Bakery Product

Abstract

English style crumpets processed with 0.07% K-sorbate were packaged in a plastic film under an atmosphere of air (control) and various combinations of CO2 and N2. The control was found to develop mold growth after a few days at 25°C and the package started swelling, due to in-package production of CO2, after a week. The product packaged under N2 only did not develop mold growth, but bacterial activities were not inhibited and the package swelled after 7 days. Products packaged under varying concentrations of CO2 did not develop mold growth and bacterial activities were also retarded. The higher the CO2 concentration in the initial headspace gas, the greater was the retardation, as measured by the length of time it took to initiate swelling of the packages. However, CO2 alone is not suitable for crumpets, as much of it is absorbed by the product, resulting in excessive shrinkage of the package. The mixture of CO2 and N2 in the ratio of 1:1 was found most suitable, and crumpets packaged under such atmosphere could be kept at room temperature for up to 2 weeks without noticeable physical or organoleptic change.