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The extension of the shelf‐life of ‘pesto’ sauce by a combination of modified atmosphere packaging and refrigeration
Author(s) -
Fabiano Bruno,
Perego Patriza,
Pastorino Renato,
Borghi Marco
Publication year - 2000
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2000.00336.x
Subject(s) - modified atmosphere , shelf life , atmosphere (unit) , refrigeration , food science , environmental science , chemistry , mathematics , thermodynamics , physics
Summary This study was intended to extend, by optimizing modified atmosphere packaging (MAP), the shelf‐life of the Italian vegetable sauce used for spaghetti and known as ‘pesto’. A mathematical model was developed in order to predict gas composition inside the polymeric package (CO 2 concentration). Predictions of equilibration time and equilibrium gas composition showed moderately good agreement with experimental data. A useful extension of pesto shelf‐life, up to 120 days, was achieved by adopting a target atmosphere containing, at steady‐state, 10% CO 2 and 90% N 2 at 5 °C. Microbial growth was inhibited by the CO 2 levels, but was not accompanied by significant changes in odour and colour.