Citation
Smith J. P., . and Ooraikul B., . and Lim C. L., . and Jackson E. D., . (1982) Flexible packaging of perishable high moisture foods to extend shelf life. [Proceedings Paper]
Abstract
Shelf life of a bakery product with high water activity awo. 97 and neutral pH could be extended from 3 days to 14 days without refrigeration by packaging it in the atmosphere of a mixture of CO2 and N2. The shelf life was terminated when all additional amount of CO2 was produced by microbial activities causing the package to swell. Lactic acid bacteria must be firmly established on the product and surpass in number spore-forming bacteria to maintain the shelf life. Lactic bacteria could produce some CO2 and lactic acid but spore formers found on the product could produce both CO2 and putrefactive off-odour. Further improvement of shelf fife may be accomplished by providing conditions favoring the growth of lactic bacteria while suppressing the spore formers.
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Abstract
Shelf life of a bakery product with high water activity awo. 97 and neutral pH could be extended from 3 days to 14 days without refrigeration by packaging it in the atmosphere of a mixture of CO2 and N2. The shelf life was terminated when all additional amount of CO2 was produced by microbial activities causing the package to swell. Lactic acid bacteria must be firmly established on the product and surpass in number spore-forming bacteria to maintain the shelf life. Lactic bacteria could produce some CO2 and lactic acid but spore formers found on the product could produce both CO2 and putrefactive off-odour. Further improvement of shelf fife may be accomplished by providing conditions favoring the growth of lactic bacteria while suppressing the spore formers.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TP 368 I5 1980 Call Number |
| AGROVOC Term: | Packaging |
| AGROVOC Term: | Shelf life |
| AGROVOC Term: | Food processing |
| AGROVOC Term: | Food technology |
| AGROVOC Term: | Bakery products |
| AGROVOC Term: | Water activity |
| AGROVOC Term: | Refrigeration |
| AGROVOC Term: | Microbial culture |
| AGROVOC Term: | Food products |
| AGROVOC Term: | Lactic acid |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:14 |
| URI: | http://webagris.upm.edu.my/id/eprint/11849 |
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