The aim of this work was to optimize the processing and packaging technologies of two typical sweets of the traditional Sardinian confectionery, the "Formaggelle" (baked) and the "Seadas" (fresh). The main cause of alteration, for these sweets, is mainly microbiological, due to the high values of aw, that may promote the development of alterative micro-organisms, and, particularly in the seadas, the development of pathogens. Seadas testing: The pasteurised seadas have been packed in ordinary atmosphere (AO) and in modified atmosphere (AM) (50%CO2/50%N2) and stored at 4°C. At regular intervals of 0, 7, 14, 28, 35 and 42 days the seadas were analysed. Microbiological, chemical-physical, sensory and gas analyses were carried out. Groups of moulds were noticed on the seadas at the tenth day of storage in AO, while the shelf life of seadas stored in AM was extended up to 42 days. Formaggelle testing: The just baked formaggelle were packed in four different ways: ordinary atmosphere (AO), modified atmosphere (AM) with different concentrations of N2/CO2 (70%/30% and 20%/80%) and active packaging (AP) with the use of oxygen absorber sachets. Formaggelle were stored at 20°C and sampled for analysis at 0, 7, 14, 27, 35 and 48 days. Determinations included microbiological analyses, chemical-physical parameters, gas changes inside MAP and AP trays, texture evolution and sensory analysis. AP allowed a shelf life of 48 days, MAP shelf lives were of 14 and 34 days for 70%/30% and 20%/80%, respectively, while AO spoiled after only 7 days.

Prodotti dolciari freschi e da forno tipici: valutazione delle alterazioni microbiologiche, chimico fisiche e di texture e sviluppo di interventi tecnologici a basso impatto sulla tipicità per l'estensione della shelf life / Sanguinetti, Anna Maria. - (2009 Feb 17).

Prodotti dolciari freschi e da forno tipici: valutazione delle alterazioni microbiologiche, chimico fisiche e di texture e sviluppo di interventi tecnologici a basso impatto sulla tipicità per l'estensione della shelf life

SANGUINETTI, Anna Maria
2009-02-17

Abstract

The aim of this work was to optimize the processing and packaging technologies of two typical sweets of the traditional Sardinian confectionery, the "Formaggelle" (baked) and the "Seadas" (fresh). The main cause of alteration, for these sweets, is mainly microbiological, due to the high values of aw, that may promote the development of alterative micro-organisms, and, particularly in the seadas, the development of pathogens. Seadas testing: The pasteurised seadas have been packed in ordinary atmosphere (AO) and in modified atmosphere (AM) (50%CO2/50%N2) and stored at 4°C. At regular intervals of 0, 7, 14, 28, 35 and 42 days the seadas were analysed. Microbiological, chemical-physical, sensory and gas analyses were carried out. Groups of moulds were noticed on the seadas at the tenth day of storage in AO, while the shelf life of seadas stored in AM was extended up to 42 days. Formaggelle testing: The just baked formaggelle were packed in four different ways: ordinary atmosphere (AO), modified atmosphere (AM) with different concentrations of N2/CO2 (70%/30% and 20%/80%) and active packaging (AP) with the use of oxygen absorber sachets. Formaggelle were stored at 20°C and sampled for analysis at 0, 7, 14, 27, 35 and 48 days. Determinations included microbiological analyses, chemical-physical parameters, gas changes inside MAP and AP trays, texture evolution and sensory analysis. AP allowed a shelf life of 48 days, MAP shelf lives were of 14 and 34 days for 70%/30% and 20%/80%, respectively, while AO spoiled after only 7 days.
Prodotti tipici; shelf life; atmosfera modificata; analisi sensoriale; muffe; Sardegna
Prodotti dolciari freschi e da forno tipici: valutazione delle alterazioni microbiologiche, chimico fisiche e di texture e sviluppo di interventi tecnologici a basso impatto sulla tipicità per l'estensione della shelf life / Sanguinetti, Anna Maria. - (2009 Feb 17).
File in questo prodotto:
File Dimensione Formato  
Sanguinetti_A_Tesi_Dottorato_2009_Prodotti.pdf

accesso aperto

Tipologia: Altro materiale allegato
Licenza: Non specificato
Dimensione 2.43 MB
Formato Adobe PDF
2.43 MB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11388/251271
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact