Among ready-made sauces, pâtés play an important role on the market, including olive-based pâtés that result one of the most common vegetable pâtés. They are generally subjected to pasteurization treatment that causes chemical and nutritional degradation of the product. For similar products, such as meat-based pâtés and pesto genovese, the effect of spices and aromatic plants, and modified atmosphere packaging (Map), respectively, was investigated. In this study, the effects of a natural antimicrobial commercial extract (Ex) and packaging atmosphere (Map), were evaluated to extend the shelf life of not pasteurized olive-based pâté. The microbiological and physico-chemical parameters were assessed at 1 and 28 days of storage in refrigerated conditions (4°C). The addition of extract and the use of modified atmosphere packaging allowed to keep lower levels of both microbial population and oxidative degradation up to 28 days.

Shelf life of stored not pasteurized olive-based pâtés

COSMAI, LUCREZIA;CAMPANELLA, DANIELA;SUMMO, CARMINE;PARADISO, VITO MICHELE;PASQUALONE, Antonella;DE ANGELIS, MARIA;CAPONIO, Francesco
2016

Abstract

Among ready-made sauces, pâtés play an important role on the market, including olive-based pâtés that result one of the most common vegetable pâtés. They are generally subjected to pasteurization treatment that causes chemical and nutritional degradation of the product. For similar products, such as meat-based pâtés and pesto genovese, the effect of spices and aromatic plants, and modified atmosphere packaging (Map), respectively, was investigated. In this study, the effects of a natural antimicrobial commercial extract (Ex) and packaging atmosphere (Map), were evaluated to extend the shelf life of not pasteurized olive-based pâté. The microbiological and physico-chemical parameters were assessed at 1 and 28 days of storage in refrigerated conditions (4°C). The addition of extract and the use of modified atmosphere packaging allowed to keep lower levels of both microbial population and oxidative degradation up to 28 days.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11586/184770
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