- Citado por SciELO
Ciência e Agrotecnologia
versión impresa ISSN 1413-7054
CRUZ, Renato Souza; SOARES, Nilda de Fátima Ferreira y ANDRADE, Nélio José de. Evaluation of oxygen absorber on antimicrobial preservation of lasagna-type fresh pasta under vacuum packed. Ciênc. agrotec. [online]. 2006, vol.30, n.6, pp. 1135-1138. ISSN 1413-7054. http://dx.doi.org/10.1590/S1413-70542006000600015.
O2 absorbent system was evaluated on the inhibition of microorganisms growth in fresh lasagna pasta during storage at 10±2ºC. Fresh lasagna pasta was produced with and without potassium sorbate and acondicionated in high O2 barrier bags containing a O2 - absorber sachet in the head-space. Three treatments were obtained: pasta with potassium sorbate, pasta without potassium sorbate packed with sachet and pasta without potassium sorbate packed without sachet. In all treatments, the pasta were vacuum packed, randomly distributed at temperature of 10±2ºC and microbiologically evaluated for molds and yeast, Staphylococcus spp, total coliforms and Escherichia coli countings. All the treatments were effective in inhibiting the growth of the microorganisms evaluated during 30 storage days. The treatment using O2-absorber in the pasta without preservative, inhibition of 1 and 1.5 logarithmic cycles was observed for the molds and yeasts and Staphylococcus spp, respectively. No differences were observed among treatments for coliforms countings.
Palabras clave : Active Packaging; Oxygen Absorber; Microbial Inhibition; Fresh Pasta.