Rodriguez, M. V. and Medina, L. M. and Jordano, R. (2002) Prolongation of shelf life of sponge cakes using modified atmosphere packaging. Acta Alimentaria, 31 (2). pp. 191-196. ISSN 0139-3006
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Abstract
The effect of three different modified atmospheres on the shelf-life of sponge cake was studied. Three packaging atmospheres were tested: 50% CO2: 50% N2, 100% CO2, and standard air as control. The samples were examined daily for visible mould growth and analysed periodically (after 2, 6, 13, 22 and 27 days) throughout storage (15–20 °C 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:N2 (50:50) extended the shelf-life of the sponge cakes by 2–3 days withrespect to packaging in standard air.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | xKatalin xBarta |
| Date Deposited: | 16 Feb 2017 12:58 |
| Last Modified: | 31 May 2022 23:15 |
| URI: | http://real.mtak.hu/id/eprint/49245 |
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