Prolongation of shelf life of sponge cakes using modified atmosphere packaging

被引：7
|
作者：
Rodriguez, MV [1 ]
Medina, LM [1 ]
Jordano, R [1 ]
机构：
[1] Univ Cordoba, Dept Food Sci & Technol, E-14071 Cordoba, Spain
来源：
ACTA ALIMENTARIA | 2002年 / 31卷 / 02期
关键词：
modified atmosphere packaging (MAP); sponge cake; shelf-life;
D O I：
10.1556/AAlim.31.2002.2.9
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of three different modified atmospheres on the shelf-life of sponge cake was studied. Three packaging atmospheres were tested: 50% CO2: 50% N-2, 100% CO2, and standard air as control. The samples were examined daily for visible mould growth and analysedperiodically (after 2, 6, 13, 22 and 27 days) throughout storage (15-20 degreesC and 51-63% RH) for gaseous composition and microbial populations: mesophilic aerobic and anaerobic bacteria, lactic acid bacteria (LAB) and yeasts and moulds. The atmosphere CO2:N-2 (50:50) extended the shelf-life of the sponge cakes by 2-3 days with respect to packaging in standard air.
引用
收藏
页码：191 / 196
页数：6
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