Study of the effect of atmosphere modification in conjunction with honey on the extent of shelf life of Greek bakery delicacy “touloumpaki”

Abstract

The aim of the present work was to evaluate the effect of atmosphere modification on microbial (mesophiles, yeast and molds) qualities, color, pH, texture and water activity of the Greek bakery product “touloumpaki”. Samples were stored under MAP (60% CO 2) either alone or with the addition of honey syrup for 16 days at room temperature (22–24 °C). Texture was better maintained under MAP and the addition of honey prevented the increase of shear force needed (1.498 and 3.20 for samples with and without honey). Honey inhibited the growth of yeasts on samples stored under MAP (1.6 and 2.02 log CFU/g for samples under MAP with and without honey respectively) while multivariant analysis showed that MAP and honey acted synergistically in confining yeasts. Presence of honey restrained the mesophilic growth until the end of storage period (5.21 and 4.29 log CFU/g for MAP and control samples respectively) while MAP did not have any beneficial effect. Water activity ( a W < 0.754) was strongly associated with reduced mesophile growth. Lightness values showed a significant decrease during time with no significant changes among treatments in both internal layers and external surface of the product.