Abstract
The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (MAP; 70% N2 and 30% CO2), and stored at 4 °C for seven days. The shelf-life was determined by Listeria monocytogenes challenge testing and inactivation by microwave (MW) heating was assessed. The counts at the production day were excellent in three meals out of four, whereas one had high levels of spoilage and pathogens both as soon as the preparation and after seven days. MAP was partially effective only against the growth of the aerobic mesophilic species, whereas sensory analysis revealed that MAP may preserve many of sensory attributes. The average shelf-life of the meals ranged from 11 to 13 days, however, the potential shelf-life was undetectable in one out four meals, as L. monocytogenes growth was inhibited two days after the inoculum. In the inoculated meals, MW heating provided a partial inactivation (25%) of the pathogen. The overall quality of type the meals was partially satisfactory; post-cooking contaminations may affect the microbial load and reduce the palatability over the storage period and, above all, may involve biological hazards which consumers’ habits may not be able to eliminate.
Highlights
In the last few decades, the food industry has developed a huge variety of ready meals to meet and encourage the abovementioned consumer’s needs, especially in metropolitan areas and in response to the lifestyle-changing or to the requests of the population [1,2,3,4]
Four meals based on the traditional recipes of Basilicata region (Italy), i.e., pasta with broccoli rabe (PB), meatball with tomato sauce (MT), cod with tomato sauce (CT), and mashed broad bean with chicory (BC) were prepared according to type 3 refrigerated processed foods of extended durability (REPFED)
Enterobacteriaceae were only found in BC, where the counts were above the LoD in 20% of fresh products, averaging 1.49 Log CFU/g
Summary
In the last few decades, the food industry has developed a huge variety of ready meals to meet and encourage the abovementioned consumer’s needs, especially in metropolitan areas and in response to the lifestyle-changing or to the requests of the population (lacking of time or culinary skills, curiosity in recipes requiring particular ingredients in the preparation) [1,2,3,4]. The 2017 report on data and trends in the EU food industry shows that the ready meals sector was the world’s third most innovative food sector [5]. The value of the ready meals market in Italy was 1.5 € M in 2016 and was led by chilled ready meals (second courses, +36%; salads +23.5%) and ready soups (+43.5%).
Sign-in/Register to view highlights & summary 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.
