Prolonging the Shelf Life of Ready-to-Serve Pizza through Modified Atmosphere Packaging: Effect on Textural and Sensory Quality

Preeti Singh, Ali Abas Wani, Gyanendra Kumar Goyal

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DOI: 10.4236/fns.2011.27108                

Abstract

The effects of different modified atmospheres (air: atm1; 100% CO₂: atm2; 100% N₂: atm3; 50% CO₂/50% N₂: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100% CO₂ product yielded the best textural and sensorial characteristics followed by 50%CO₂/50% N2 and 100% N₂ when compared to conventional packed pizza at 7℃ ± 1℃. Carbon dioxide caused microbial inhibition as well. The shelf life of ready-to-serve pizza significantly increased upto 45 days (a 300% increase) for the samples packaged under 100% CO₂ (atm2), 50% CO₂/50% N₂ (atm4) and 100% N₂ (atm3), compared to conventional air pack (15 days).

Keywords

Modified Atmosphere Packaging, Textural Profile Analysis, Pizza, Shelf Life, Storage

Conflicts of Interest

The authors declare no conflicts of interest.

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