Factors influencing shelf life of fresh filled artisanally-manufactured gnocchi were studied. 40 samples were stored for up to 10 days at 4°C; at intervals, microbiological quality, a w, and moisture content were determined. Some samples were inoculated with spores of fungi or Bacillus cereus and stored at 4°C for up to 20 days; growth of these microorganisms was assessed. On the basis of the results, the following measures are recommended for maximization of shelf life of fresh filled gnocchi: use of raw materials of good microbiological quality; unbroken cold chain throughout processing and distribution; moisture content ≤30-40%; high standards of hygiene during processing; use of sorbates; and mild acidification of the products.
Humidity and shelf-life of fresh stuffed pasta
MARINO, Marilena;MANZANO, Marisa;MAIFRENI, Michela;COMI, Giuseppe
1993-01-01
Abstract
Factors influencing shelf life of fresh filled artisanally-manufactured gnocchi were studied. 40 samples were stored for up to 10 days at 4°C; at intervals, microbiological quality, a w, and moisture content were determined. Some samples were inoculated with spores of fungi or Bacillus cereus and stored at 4°C for up to 20 days; growth of these microorganisms was assessed. On the basis of the results, the following measures are recommended for maximization of shelf life of fresh filled gnocchi: use of raw materials of good microbiological quality; unbroken cold chain throughout processing and distribution; moisture content ≤30-40%; high standards of hygiene during processing; use of sorbates; and mild acidification of the products.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
