抄録
This study evaluated the effect of modified atmosphere packaging on shelf-life extension of ready-to-serve pizza stored at 7±1°C using microbiological and sensory analysis. The gaseous atmospheres (atm) used were: atm 1: air (control); atm 2: 100% CO2, atm 3: 100% N2 and atm 4: 50%CO2/50%N2. Total plate count, yeasts/molds, coliforms, lactic acid bacteria, psychrotrophs and anaerobic spore formers were monitored. Sampling was carried out at predetermined time intervals namely 0, 15, 30, 45 and 60 days. Results of the present work show that the limit of sensory acceptability was only reached for the aerobically stored samples somewhat before days 15 of storage. However, a significant shelf life increase of 45 days (300% increase) was achieved under modified atmospheres for baked pizza samples. From the present study it can be concluded that amongst four atmospheres examined, atm 2 (100% CO2) was best, followed by atm 4 > atm 3 > atm 1 respectively, in descending order.
