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Modified atmosphere packaging of pita (pocket) bread
Author(s) -
Avital Yael,
Mannheim Chaim H.
Publication year - 1988
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770010106
Subject(s) - shelf life , modified atmosphere , organoleptic , food science , food spoilage , penetrometer , chemistry , biology , bacteria , ecology , genetics , soil water
Pita bread has a shelf‐life of only a few hours, mainly due to its large surface to volume ratio. Hardening, caused by staling and drying, is the main factor affecting shelf‐life. Extension of shelf‐life by packaging pita in a high barrier laminate under modified atmosphere (MAP) of 99% CO 2 or 73% CO 2 with 27% N 2 was studied. A shelf‐life of 14 days, as determined by microbial spoilage, was obtained for MAP pita bread. Staling, as determined by means of a penetrometer, was delayed in MAP pita. Organoleptic hedonic comparisons of MAP pita, against frozen defrosted pita from the same batch, gave almost identical results. Shelf‐life was terminated by the appearance of microorganisms on bread.