Quality changes of fresh filled pasta during storage: Influence of modified atmosphere packaging on microbial growth and sensory properties

Food Science and Technology International

Volumn 17, Issue 1, 2011, Pages 23-29

  Sanguinetti, A M ^a   Del Caro, A ^a   Mangia, N P ^a   Secchi, N ^b   Catzeddu, P ^b   Piga, A ^a  

^a UNIVERSITY OF SASSARI   (Italy)

^b Porto Conte Ricerche Srl   (Italy)

Author keywords

fresh filled pasta; modified atmosphere packaging; sensory analysis; shelf life

Indexed keywords

FRESH FILLED PASTA; GAS COMPOSITIONS; LOW-STORAGE; MICROBIAL GROWTH; MICROBIOLOGICAL REDUCTION; MICROBIOLOGICAL STANDARDS; PHYSICAL PARAMETERS; QUALITY CHANGE; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SENSORY PROPERTIES; SHELF LIFE; STORAGE PERIODS;

PASTEURIZATION;

MODIFIED ATMOSPHERE PACKAGING;

WATER;

ARTICLE; FOOD CONTROL; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; METHODOLOGY; PH; TIME;

FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; TIME FACTORS; WATER;

EID: 79952326559     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210368742     Document Type: Article

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