In this work, the
effects of Potassium Sorbate (PS) in the dough, antimicrobial air filter after
the pasteurization and Modified Atmosphere
Packaging (MAP) as combined preservation techniques were studied on shelf
life of fresh pasta.
In particular, in
the first experimental step the influence of an antimicrobial air filter used
to cool down pasta temperature after heat treatment and packaging under MAP
(70:30 CO2:N2) were tested.
Subsequently,
different concentrations of PS (500, 750 and 1000 mg kg-1), combined with the
air filter, were added to the pasta dough to control moulds and bacteria
proliferation. In the final trial, PS (1000 mg kg-1), air filter and MAP were
combined.
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