EFFECT OF PACKAGING FILM AND OXYGEN ABSORBER ON SHELF LIFE EXTENSION OF CHINESE PASTRY
Chinese pastry (Kha-nom Pia) is a bakery product composed of crust and filling that has a short shelf life, approximately 5-7 days at room temperature. Mold is an important role on the spoilage. The objective of this research was to determine the effect of packaging film and oxygen absorber on shelf...
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| Veröffentlicht in: | Italian journal of food science 2018-01, Vol.30 (5SI), p.51 |
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| container_title | Italian journal of food science |
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| creator | Chuaythong, C Rachtanapun, C |
| description | Chinese pastry (Kha-nom Pia) is a bakery product composed of crust and filling that has a short shelf life, approximately 5-7 days at room temperature. Mold is an important role on the spoilage. The objective of this research was to determine the effect of packaging film and oxygen absorber on shelf life of Chinese pastry. Preservative-free Chinese pastry samples, with a filling of mung bean and salted egg yolk, were packed in a plastic film either a nylon/linear low density polyethylene (Nylon/LLDPE) or a nylon/cast polypropylene (Nylon/CPP), and oxygen absorber. Control sample was packed in polypropylene bag without oxygen absorber. Microbial counts, aw and texture analysis were examined during storage at room temperature. Both Nylon/LLDPE and Nylon/CPP in combination with oxygen absorber effectively extended shelf life of the Chinese pastry from 5 days (Control) to more than 30 days. However, Nylon/CPP retarded microbial growth better than Nylon/LLDPE. For texture analysis, hardness of crust and firmness of filling tended to decrease during storage. The samples stored in Nylon/CPP showed higher values of the hardness and the firmness than Nylon/LLDPE. Therefore, Nylon/CPP and oxygen absorber was suitable for prolong shelf life of Chinese pastry.Keywords: bakery product, nylon, oxygen absorber, pastry, shelf life |
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Mold is an important role on the spoilage. The objective of this research was to determine the effect of packaging film and oxygen absorber on shelf life of Chinese pastry. Preservative-free Chinese pastry samples, with a filling of mung bean and salted egg yolk, were packed in a plastic film either a nylon/linear low density polyethylene (Nylon/LLDPE) or a nylon/cast polypropylene (Nylon/CPP), and oxygen absorber. Control sample was packed in polypropylene bag without oxygen absorber. Microbial counts, aw and texture analysis were examined during storage at room temperature. Both Nylon/LLDPE and Nylon/CPP in combination with oxygen absorber effectively extended shelf life of the Chinese pastry from 5 days (Control) to more than 30 days. However, Nylon/CPP retarded microbial growth better than Nylon/LLDPE. For texture analysis, hardness of crust and firmness of filling tended to decrease during storage. The samples stored in Nylon/CPP showed higher values of the hardness and the firmness than Nylon/LLDPE. Therefore, Nylon/CPP and oxygen absorber was suitable for prolong shelf life of Chinese pastry.Keywords: bakery product, nylon, oxygen absorber, pastry, shelf life</description><identifier>ISSN: 1120-1770</identifier><language>eng</language><publisher>Chiriotti Editori S.r.l</publisher><subject>Absorbents ; Food preservation ; Influence ; Methods ; Packaging ; Pastries ; Plastic food packaging film</subject><ispartof>Italian journal of food science, 2018-01, Vol.30 (5SI), p.51</ispartof><rights>COPYRIGHT 2018 Chiriotti Editori S.r.l.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780</link.rule.ids></links><search><creatorcontrib>Chuaythong, C</creatorcontrib><creatorcontrib>Rachtanapun, C</creatorcontrib><title>EFFECT OF PACKAGING FILM AND OXYGEN ABSORBER ON SHELF LIFE EXTENSION OF CHINESE PASTRY</title><title>Italian journal of food science</title><description>Chinese pastry (Kha-nom Pia) is a bakery product composed of crust and filling that has a short shelf life, approximately 5-7 days at room temperature. Mold is an important role on the spoilage. The objective of this research was to determine the effect of packaging film and oxygen absorber on shelf life of Chinese pastry. Preservative-free Chinese pastry samples, with a filling of mung bean and salted egg yolk, were packed in a plastic film either a nylon/linear low density polyethylene (Nylon/LLDPE) or a nylon/cast polypropylene (Nylon/CPP), and oxygen absorber. Control sample was packed in polypropylene bag without oxygen absorber. Microbial counts, aw and texture analysis were examined during storage at room temperature. Both Nylon/LLDPE and Nylon/CPP in combination with oxygen absorber effectively extended shelf life of the Chinese pastry from 5 days (Control) to more than 30 days. However, Nylon/CPP retarded microbial growth better than Nylon/LLDPE. For texture analysis, hardness of crust and firmness of filling tended to decrease during storage. The samples stored in Nylon/CPP showed higher values of the hardness and the firmness than Nylon/LLDPE. Therefore, Nylon/CPP and oxygen absorber was suitable for prolong shelf life of Chinese pastry.Keywords: bakery product, nylon, oxygen absorber, pastry, shelf life</description><subject>Absorbents</subject><subject>Food preservation</subject><subject>Influence</subject><subject>Methods</subject><subject>Packaging</subject><subject>Pastries</subject><subject>Plastic food packaging film</subject><issn>1120-1770</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid/><recordid>eNotjNFKwzAYhXOh4Jx7h7xAJX_apM1lVpM2WNPRVtmupM2SUZkb2L0_BpRzcQ4fnO8OrQAoSSDPyQN6XJYvQiBnJFuhD6W1KgfcaryT5ausjK2wNs0blvYFt_tDpSyW277ttqrDrcV9rRqNG6MVVvtB2d5EGN9lbazqVbT0Q3d4QvdhPC9-899r9K7VUNZJ01amlE1yApHdEu4LFtKQU0bIyI5TATyOAFQESphznjqS8YnQXDjHU8E5TBNnTgjPIYJ0jZ7_vKfx7D_nS7jefkYXc_Tfs7tefJgjl4wLgBQKnv4CrblG0Q</recordid><startdate>20180101</startdate><enddate>20180101</enddate><creator>Chuaythong, C</creator><creator>Rachtanapun, C</creator><general>Chiriotti Editori S.r.l</general><scope/></search><sort><creationdate>20180101</creationdate><title>EFFECT OF PACKAGING FILM AND OXYGEN ABSORBER ON SHELF LIFE EXTENSION OF CHINESE PASTRY</title><author>Chuaythong, C ; Rachtanapun, C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-g194t-6e85f3f72500a5db81600af129f205cce2c046b0279cc639661bb65c99e61c633</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Absorbents</topic><topic>Food preservation</topic><topic>Influence</topic><topic>Methods</topic><topic>Packaging</topic><topic>Pastries</topic><topic>Plastic food packaging film</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chuaythong, C</creatorcontrib><creatorcontrib>Rachtanapun, C</creatorcontrib><jtitle>Italian journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chuaythong, C</au><au>Rachtanapun, C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>EFFECT OF PACKAGING FILM AND OXYGEN ABSORBER ON SHELF LIFE EXTENSION OF CHINESE PASTRY</atitle><jtitle>Italian journal of food science</jtitle><date>2018-01-01</date><risdate>2018</risdate><volume>30</volume><issue>5SI</issue><spage>51</spage><pages>51-</pages><issn>1120-1770</issn><abstract>Chinese pastry (Kha-nom Pia) is a bakery product composed of crust and filling that has a short shelf life, approximately 5-7 days at room temperature. Mold is an important role on the spoilage. The objective of this research was to determine the effect of packaging film and oxygen absorber on shelf life of Chinese pastry. Preservative-free Chinese pastry samples, with a filling of mung bean and salted egg yolk, were packed in a plastic film either a nylon/linear low density polyethylene (Nylon/LLDPE) or a nylon/cast polypropylene (Nylon/CPP), and oxygen absorber. Control sample was packed in polypropylene bag without oxygen absorber. Microbial counts, aw and texture analysis were examined during storage at room temperature. Both Nylon/LLDPE and Nylon/CPP in combination with oxygen absorber effectively extended shelf life of the Chinese pastry from 5 days (Control) to more than 30 days. However, Nylon/CPP retarded microbial growth better than Nylon/LLDPE. For texture analysis, hardness of crust and firmness of filling tended to decrease during storage. The samples stored in Nylon/CPP showed higher values of the hardness and the firmness than Nylon/LLDPE. Therefore, Nylon/CPP and oxygen absorber was suitable for prolong shelf life of Chinese pastry.Keywords: bakery product, nylon, oxygen absorber, pastry, shelf life</abstract><pub>Chiriotti Editori S.r.l</pub></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1120-1770 |
| ispartof | Italian journal of food science, 2018-01, Vol.30 (5SI), p.51 |
| issn | 1120-1770 |
| language | eng |
| recordid | cdi_gale_infotracacademiconefile_A569113186 |
| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Absorbents Food preservation Influence Methods Packaging Pastries Plastic food packaging film |
| title | EFFECT OF PACKAGING FILM AND OXYGEN ABSORBER ON SHELF LIFE EXTENSION OF CHINESE PASTRY |
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