Fresh Pasta and Other Products

MAP is widely employed to extend the shelf life and keeping quality of fresh pasta and snack-food products. Major spoilage problems associated with moist (30% H20) pasta products are growth associated with bacteria and molds and rancidity problems from fat oxidation. These spoilage problems can be retarded by eliminating headspace oxygen in the packaged products by packaging under an appropriate C02:N2 gas mixture or under zero oxygen using an oxygen scavenger (Table 5). For other products, such as snack foods, which generally have a lower water activity, specifically, aw, <0.6, packaging in as close to 100% N2 as possible is sufficient to minimize oxidative rancidity problems because these products are not susceptible to microbial spoilage due to their low aw and therefore do not need C02 in the gas mixture.

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