Microbiological safety of strudel filled with poppy seeds and packaged in modified atmosphere
2010
Plavšić, D.V., Institute for Food Technology, Novi Sad (Serbia) | Psodorov, D.Đ., MNS Ravno Selo, Ravno Selo (Serbia). Plant for the Production of Cakes | Psodorov, Đ.B., Institute for Food Technology, Novi Sad (Serbia) | Kalenjuk, B.M., Faculty of Natural Sciences and Mathematics, Novi Sad (Serbia). Department of Geography, Tourism and Hotel Management | Tešanović, D.V., Faculty of Natural Sciences and Mathematics, Novi Sad (Serbia). Department of Geography, Tourism and Hotel Management | Čabarkapa, I.S., Institute for Food Technology, Novi Sad (Serbia) | Šarić, Lj.Ć., Institute for Food Technology, Novi Sad (Serbia)
Variety of bakery products and their complex composition represents a special problem when it comes to their sustainability. Achieved product quality is necessary to preserve. One way to preserve the quality of bakery products which usually have high aw value, is packaging into appropriate package. In terms of food production, there are different packaging materials and different methods of packaging. In this study, microbiological safety of basic and additional raw materials used in strudel making as well as packaging materials and finished product, strudel filled with poppy seeds were examined. The strudel was packaged in containers made of polypropylene and multi-layer coextruded film in atmospheric environment (ATM) and modified atmosphere (MAP). The packaged strudel filled with poppy seeds was stored at room temperature (23-25deg C). The tests were performed on the day of production and successively after every 7 days following the dynamics 0, 7, 14, 21, 28, 35 days. Microbiological tests showed that all the basic and additional materials and packaging materials were microbiologically correct. Common characteristic for all packaged products, regardless of applied packaging atmosphere and packaging material, was the absence of pathogen microorganisms. Increase in the initial number of microorganisms during storage, as well as difference in the total number of microorganisms after 5 weeks of storage between the samples packaged with different packaging techniques was observed. The strudel packaged under MAP conditions in multi-layer coextruded film had a minimum number of microorganisms, aerobic sporogenic bacteria, yeasts and moulds after five weeks of storage.
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