Effectiveness Of Active And Modified Atmosphere Packaging On The Shelf-Life Extension Of A Cheese Tart

The shelf life extension by MAP and AP of a typical cheese tart was studied. Baked tarts were packaged inside barrier to gas trays and wrapped with a barrier to gas and water film. Four batches were prepared: 1) Control; 2) MAP with different N-2/CO2 ratios (70/30 and 20/80); 3) Trays with an iron oxide-based oxygen absorber. Tarts were stored at 20 degrees C and sampled for analysis at 0, 7, 14, 27, 35 and 48 days. Determinations included microbiological analyses (total bacterial count, moulds, yeast and staphylococci), chemical-physical parameters (pH, water activity and dry matter), gas changes (CO2, O-2 and N-2) inside MAP and AP trays, texture evolution and sensory analysis at our laboratories.AP allowed a shelf life of 48 days, MAP shelf lives were of 14 and 34 days for 70/30 and (20/80), respectively, while control tarts spoiled after only 7 days.