Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed

Detalhes bibliográficos
Autor(a) principal: Cruz,Renato Souza
Data de Publicação: 2006
Outros Autores: Soares,Nilda de Fátima Ferreira, Andrade,Nélio José de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência e Agrotecnologia (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000600015
Resumo: O2 absorbent system was evaluated on the inhibition of microorganisms growth in fresh lasagna pasta during storage at 10±2ºC. Fresh lasagna pasta was produced with and without potassium sorbate and acondicionated in high O2 barrier bags containing a O2 - absorber sachet in the head-space. Three treatments were obtained: pasta with potassium sorbate, pasta without potassium sorbate packed with sachet and pasta without potassium sorbate packed without sachet. In all treatments, the pasta were vacuum packed, randomly distributed at temperature of 10±2ºC and microbiologically evaluated for molds and yeast, Staphylococcus spp, total coliforms and Escherichia coli countings. All the treatments were effective in inhibiting the growth of the microorganisms evaluated during 30 storage days. The treatment using O2-absorber in the pasta without preservative, inhibition of 1 and 1.5 logarithmic cycles was observed for the molds and yeasts and Staphylococcus spp, respectively. No differences were observed among treatments for coliforms countings.
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spelling Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packedActive PackagingOxygen AbsorberMicrobial InhibitionFresh PastaO2 absorbent system was evaluated on the inhibition of microorganisms growth in fresh lasagna pasta during storage at 10±2ºC. Fresh lasagna pasta was produced with and without potassium sorbate and acondicionated in high O2 barrier bags containing a O2 - absorber sachet in the head-space. Three treatments were obtained: pasta with potassium sorbate, pasta without potassium sorbate packed with sachet and pasta without potassium sorbate packed without sachet. In all treatments, the pasta were vacuum packed, randomly distributed at temperature of 10±2ºC and microbiologically evaluated for molds and yeast, Staphylococcus spp, total coliforms and Escherichia coli countings. All the treatments were effective in inhibiting the growth of the microorganisms evaluated during 30 storage days. The treatment using O2-absorber in the pasta without preservative, inhibition of 1 and 1.5 logarithmic cycles was observed for the molds and yeasts and Staphylococcus spp, respectively. No differences were observed among treatments for coliforms countings.Editora da UFLA2006-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000600015Ciência e Agrotecnologia v.30 n.6 2006reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/S1413-70542006000600015info:eu-repo/semantics/openAccessCruz,Renato SouzaSoares,Nilda de Fátima FerreiraAndrade,Nélio José deeng2007-08-24T00:00:00Zoai:scielo:S1413-70542006000600015Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:29:58.498162Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed
title Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed
spellingShingle Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed
Cruz,Renato Souza
Active Packaging
Oxygen Absorber
Microbial Inhibition
Fresh Pasta
title_short Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed
title_full Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed
title_fullStr Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed
title_full_unstemmed Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed
title_sort Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed
author Cruz,Renato Souza
author_facet Cruz,Renato Souza
Soares,Nilda de Fátima Ferreira
Andrade,Nélio José de
author_role author
author2 Soares,Nilda de Fátima Ferreira
Andrade,Nélio José de
author2_role author
author
dc.contributor.author.fl_str_mv Cruz,Renato Souza
Soares,Nilda de Fátima Ferreira
Andrade,Nélio José de
dc.subject.por.fl_str_mv Active Packaging
Oxygen Absorber
Microbial Inhibition
Fresh Pasta
topic Active Packaging
Oxygen Absorber
Microbial Inhibition
Fresh Pasta
description O2 absorbent system was evaluated on the inhibition of microorganisms growth in fresh lasagna pasta during storage at 10±2ºC. Fresh lasagna pasta was produced with and without potassium sorbate and acondicionated in high O2 barrier bags containing a O2 - absorber sachet in the head-space. Three treatments were obtained: pasta with potassium sorbate, pasta without potassium sorbate packed with sachet and pasta without potassium sorbate packed without sachet. In all treatments, the pasta were vacuum packed, randomly distributed at temperature of 10±2ºC and microbiologically evaluated for molds and yeast, Staphylococcus spp, total coliforms and Escherichia coli countings. All the treatments were effective in inhibiting the growth of the microorganisms evaluated during 30 storage days. The treatment using O2-absorber in the pasta without preservative, inhibition of 1 and 1.5 logarithmic cycles was observed for the molds and yeasts and Staphylococcus spp, respectively. No differences were observed among treatments for coliforms countings.
publishDate 2006
dc.date.none.fl_str_mv 2006-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000600015
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542006000600015
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1413-70542006000600015
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Editora da UFLA
publisher.none.fl_str_mv Editora da UFLA
dc.source.none.fl_str_mv Ciência e Agrotecnologia v.30 n.6 2006
reponame:Ciência e Agrotecnologia (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Ciência e Agrotecnologia (Online)
collection Ciência e Agrotecnologia (Online)
repository.name.fl_str_mv Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv ||renpaiva@dbi.ufla.br|| editora@editora.ufla.br
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