New method to improve the shelf life of fresh pasta

Fresh pasta (moisture content between 24% and 30%) is stored at temperatures lower than 4°C and is an easily perishable product. Researchers at the University of Foggia in Italy studied the effects of Potassium Sorbate (PS) in the dough, antimicrobial air filter after the pasteurization and Modified Atmosphere Packaging (MAP) as combined preservation techniques.
Results demonstrated that the preservation strategies adopted in each step were effective to control microbial and fungi proliferation and, when all of them were combined; the shelf life was about 40 days against about 8 days of the control sample. An article about the research is published in Food Processing & Technology.
Click here for the article (620 kB).

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