Evaluation of physico-chemical changes and FT-NIR spectra in fresh egg pasta packed in a modified atmosphere during storage at different temperatures
| Autor: | Santina Romani, Gabriella Pasini, Pietro Rocculi, Stefano Zardetto, Marco Dalla Rosa |
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| Přispěvatelé: | Zardetto S., Pasini G., Romani S., Rocculi P., Dalla Rosa M. |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Microbiology (medical) Absorption of water Polymers and Plastics Water activity Starch Fresh egg pasta Physicochemical stability DSC FT-NIR 01 natural sciences Degree (temperature) Fresh egg pasta DSC Biomaterials Matrix (chemical analysis) chemistry.chemical_compound 0404 agricultural biotechnology Lipid oxidation 010608 biotechnology Food science Safety Risk Reliability and Quality food and beverages 04 agricultural and veterinary sciences 040401 food science Arrhenius plot chemistry Modified atmosphere Physicochemical stability FT-NIR Food Science |
| Popis: | Physico-chemical properties (i.e. water activity, colour, water absorption index and hardness) influence stability, quality and consumer acceptability of fresh pasta. The aim of this study was to investigate the effect of storage time on physico-chemical properties of fresh pasta stored at different temperatures (0, 5 and 10 °C). Storage time significantly affected the macroscopic properties (water absorption index and hardness) of fresh pasta and its water status (water activity, freezable water). During storage at all temperatures, water activity and freezable water decreased, confirming a reduction in water mobility in the product. Storage time increased pasta hardness and caused a reduction in the water absorption index. Fresh egg pasta retained its yellow colour, while lipid oxidation indices were only slightly affected. With the increase of storage temperature, the kinetic rate of water activity and gelatinisation degree decreased. In contrast, the kinetic rate of pasta hardness increased with the temperature. The Arrhenius relationship explained the temperature dependence of reaction constants, while FT-NIR analysis showed a structural reorganisation of pasta matrix during storage. Generally, pasta matrix reorganisation involved water, starch and proteins interactions, and storage temperature was an important factor affecting these modifications with specific effects on physico-chemical pasta properties (e.g. hardness). |
| Databáze: | OpenAIRE |
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