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Centre for Food Safety, “Microbiological Guidelines for Ready-to-Eat Foods,” Risk Assessment Section, Centre for Food Safety, Food and Environmental Hygiene Department, Hongkong, 2007, pp. 1-15.

has been cited by the following article:

• TITLE: Prolonging the Shelf Life of Ready-to-Serve Pizza through Modified Atmosphere Packaging: Effect on Textural and Sensory Quality

  AUTHORS: Preeti Singh, Ali Abas Wani, Gyanendra Kumar Goyal

  KEYWORDS: Modified Atmosphere Packaging, Textural Profile Analysis, Pizza, Shelf Life, Storage

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.7, September 20, 2011

  ABSTRACT: The effects of different modified atmospheres (air: atm1; 100% CO2: atm2; 100% N2: atm3; 50% CO2/50% N2: atm4) on the textural and sensory characteristics of the ready-to-serve pizza at 7℃ ± 1℃ were investigated. The values of hardness, gumminess and chewiness were found to be increased during the storage period while cohesiveness and springiness exhibited a decreasing trend. Overall, the 100% CO2 product yielded the best textural and sensorial characteristics followed by 50%CO2/50% N2 and 100% N2 when compared to conventional packed pizza at 7℃ ± 1℃. Carbon dioxide caused microbial inhibition as well. The shelf life of ready-to-serve pizza significantly increased upto 45 days (a 300% increase) for the samples packaged under 100% CO2 (atm2), 50% CO2/50% N2 (atm4) and 100% N2 (atm3), compared to conventional air pack (15 days).