Quality Decay Kinetics of Semi-preserved Sauce as Affected by Packaging
Semi‐preserved tomato sauces packaged in polymeric containers have gained in popularity and market share, as opposed to traditional fully preserved tomato sauces. As a consequence of the different technologies applied, microbiological, enzymatic, and chemical problems are considered and compared wit...
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| Veröffentlicht in: | Journal of food science 2005-03, Vol.70 (2), p.E92-E97 |
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| container_end_page | E97 |
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| container_title | Journal of food science |
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| creator | Baiano, Antonietta Tamagnone, Paola Marchitelli, Vito Nobile, Matteo Alessandro Del |
| description | Semi‐preserved tomato sauces packaged in polymeric containers have gained in popularity and market share, as opposed to traditional fully preserved tomato sauces. As a consequence of the different technologies applied, microbiological, enzymatic, and chemical problems are considered and compared with those related to traditional processing. This research represents a comparative study of the influence of different packaging (glass, polyethylene terephtalate [PET], PET added with an oxygen scavenger, and polypropylene [PP]) on the quality decay kinetics of a semi‐preserved sauce. Results suggest that the packages chosen for our experiments can be used interchangeably because of the scant influence of the packaging materials on most of the quality indices. Two exceptions are represented by lycopene content (whose decrease was faster in PET and PP than in glass and PET containing the oxygen scavenger) and the peroxide data (which reached the highest values for PET containers). |
| doi_str_mv | 10.1111/j.1365-2621.2005.tb07096.x |
| format | Article |
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As a consequence of the different technologies applied, microbiological, enzymatic, and chemical problems are considered and compared with those related to traditional processing. This research represents a comparative study of the influence of different packaging (glass, polyethylene terephtalate [PET], PET added with an oxygen scavenger, and polypropylene [PP]) on the quality decay kinetics of a semi‐preserved sauce. Results suggest that the packages chosen for our experiments can be used interchangeably because of the scant influence of the packaging materials on most of the quality indices. 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Psychology</topic><topic>General aspects</topic><topic>Handling, storage, packaging, transport</topic><topic>lycopene</topic><topic>oxygen scavenger</topic><topic>packaging</topic><topic>PET</topic><topic>semi-preserved sauce</topic><topic>shelf life</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Baiano, Antonietta</creatorcontrib><creatorcontrib>Tamagnone, Paola</creatorcontrib><creatorcontrib>Marchitelli, Vito</creatorcontrib><creatorcontrib>Nobile, Matteo Alessandro Del</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Baiano, Antonietta</au><au>Tamagnone, Paola</au><au>Marchitelli, Vito</au><au>Nobile, Matteo Alessandro Del</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality Decay Kinetics of Semi-preserved Sauce as Affected by Packaging</atitle><jtitle>Journal of food science</jtitle><date>2005-03</date><risdate>2005</risdate><volume>70</volume><issue>2</issue><spage>E92</spage><epage>E97</epage><pages>E92-E97</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Semi‐preserved tomato sauces packaged in polymeric containers have gained in popularity and market share, as opposed to traditional fully preserved tomato sauces. 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| subjects | Biological and medical sciences Food industries Food packaging Food preservation Food products Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport lycopene oxygen scavenger packaging PET semi-preserved sauce shelf life |
| title | Quality Decay Kinetics of Semi-preserved Sauce as Affected by Packaging |
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