Prolonging the Shelf Life of Ready-to-Serve Pizza through Modified Atmosphere Packaging: Effect on Textural and Sensory Quality — Oak Academic Publishing
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Prolonging the Shelf Life of Ready-to-Serve Pizza through Modified Atmosphere Packaging: Effect on Textural and Sensory Quality
The effects of different modified atmospheres (air: atm1; 100% CO<sub>2</sub>: atm2; 100% N<sub>2</sub>: atm3; 50% CO<sub>2</sub>/50% N<sub>2</sub>: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100% CO<sub>2</sub> product yielded the best textural and sensorial characteristics followed by 50%CO<sub>2</sub>/50% N2 and 100% N<sub>2</sub> when compared to conventional packed pizza at 7℃ ± 1℃. Carbon dioxide caused microbial inhibition as well. The shelf life of ready-to-serve pizza significantly increased upto 45 days (a 300% increase) for the samples packaged under 100% CO<sub>2</sub> (atm2), 50% CO<sub>2</sub>/50% N<sub>2</sub> (atm4) and 100% N<sub>2</sub> (atm3), compared to conventional air pack (15 days).
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