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KMID : 1160620010060040240
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Preventive Nutrition and Food Science
2001 Volume.6 No. 4 p.240 ~ p.243
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Shelf Life Extension of Korean Fresh Pasta by Modified Atmosphere Packaging
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Lee Dong-Sun
Paik Hyun-Dong
Im Geun-Hyung
Yeo Ik-Hyun
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Abstract
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Fresh pasta was packaged in a modified atmosphere of 22% CO₂ /78% N₂, compared with a control air package for its quality changes during storage at 8℃. The modified atmosphere packaging suppressed the microbial growth of total aerobic bacteria, yeasts/molds with a concomitant reduction in the rates of physical, chemical quality changes,, thus successfully extended the shelf life of fresh pasta from 20 days of air packs to 40 days based on microbial criterion of 10^6 cfu/g. The shelf life extension was greater when the initial microbial quality of the product was better.
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KEYWORD
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fresh pasta, microbial quality, modified atmosphere, gas packaging, carbon dioxide
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