Fresh Pasta Products
Food items:Capelli, Fettucine, Funghini, Fusilli, Linguine, Macaroni, Pasta shells, Spaghetti, Tagliarini, Tagliatelle, Trenette, Tubetti, Vermicelli, Zitioni,
other items
Recommended gas mix
The gases and mixtures listed above are for general guidance. To identify the optimum gas for your product and process, we recommend you undertake a product trial, with the help of an Air Products MAP gas specialist. If you would like a specialist to contact you to discuss this more click here. Storage temperature Achievable shelf-life Principle spoilage organisms and mechanics Food poisoning hazards include |
Typical MAP machines Typical types of package Examples of typical MAP materials Lidding and/or pillow
pack film: Bulk |
||||||
The principal spoilage mechanisms affecting fresh pasta
are yeast and mould growth, due to the lower a w of
these products.
For green fresh pasta, it may be desirable to exclude light in order to reduce undesirable light-induced oxidative discoloration. Hence, light barriers such as colour printed, pigmented or metallised films are commonly used.
As with all other MA packed food products, the maintenance of recommended Storage temperatures and good hygiene and handling practices will help to minimise food poisoning hazards. MAP can significantly extend the shelf-life of pasta. CO2/N2 gas mixtures are used to inhibit microbial growth and any possible harmful oxidative reactions. A gas/product ratio of 2:1 is often used. Pasta varieties having lower a w values will tend to have longer shelf-lives in both air and under MA.
