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Shelf-Life Extension of Fresh Ready-to-Bake Pizza by the Application of Modified Atmosphere Packaging

Content Provider	Springer Nature Link
Author	Singh, Preeti Wani, Ali Abas Goyal, Gyanendra K.
Copyright Year	2010
Abstract	Combined effects of modified atmosphere packaging (MAP) and refrigeration (7±1 °C) were studied on shelf-life extension of ready-to-bake pizza. The gas atmospheres in the present study included four variables, namely viz. MAP1, air (control); MAP 2, 100% CO$_{2}$; MAP 3, 100% N$_{2}$; and MAP 4, 50%CO$_{2}$/50%N$_{2}$. The effect of MAP variables was observed for moisture content, water activity, pH, titratable acidity, free fatty acids, peroxide value, thiobarbituric acid, tyrosine content, lycopene content and L* a* b* values. The results indicated that MAP with 100% CO$_{2}$ significantly inhibited the lipid oxidation, reduced proteolysis and prevented total acidity (less decrease in pH). Also, the MAP (MAP 2) showed preservative effect on colour indices and shelf life higher than other treatments. Sensory analysis showed that the control samples had a limited shelf life of 5 days while a significant increase in shelf life of 15 days (300% increase) was achieved under modified atmospheres for unbaked pizza samples.
Starting Page	1028
Ending Page	1037
Page Count	10
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	3
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-10-12
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Modified atmosphere packaging Pizza Chemical quality Sensory evaluation Shelf life Colour Biotechnology Food Science Chemistry/Food Science Agriculture
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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