Prodotti dolciari freschi e da forno tipici: valutazione delle alterazioni microbiologiche, chimico fisiche e di texture e sviluppo di interventi tecnologici a basso impatto sulla tipicità per l'estensione della shelf life

Abstract

The aim of this work was to optimize the processing and packaging technologies of two typical sweets of the traditional Sardinian confectionery, the "Formaggelle" (baked) and the "Seadas" (fresh). The main cause of alteration, for these sweets, is mainly microbiological, due to the high values of aw, that may promote the development of alterative micro-organisms, and, particularly in the seadas, the development of pathogens. Seadas testing: The pasteurised seadas have been packed in ordinary atmosphere (AO) and in modified atmosphere (AM) (50%CO2/50%N2) and stored at 4°C. At regular intervals of 0, 7, 14, 28, 35 and 42 days the seadas were analysed. Microbiological, chemical-physical, sensory and gas analyses were carried out. Groups of moulds were noticed on the seadas at the tenth day of storage in AO, while the shelf life of seadas stored in AM was extended up to 42 days. Formaggelle testing: The just baked formaggelle were packed in four different ways: ordinary atmosphere (AO), modified atmosphere (AM) with different concentrations of N2/CO2 (70%/30% and 20%/80%) and active packaging (AP) with the use of oxygen absorber sachets. Formaggelle were stored at 20°C and sampled for analysis at 0, 7, 14, 27, 35 and 48 days. Determinations included microbiological analyses, chemical-physical parameters, gas changes inside MAP and AP trays, texture evolution and sensory analysis. AP allowed a shelf life of 48 days, MAP shelf lives were of 14 and 34 days for 70%/30% and 20%/80%, respectively, while AO spoiled after only 7 days