Licciardello Fabio, Giannone Virgilio, Del Nobile Matteo Alessandro, Muratore Giuseppe, Summo Carmine, Giarnetti Mariagrazia, Caponio Francesco, Paradiso Vito Michele, Pasqualone Antonella
Department of Agriculture, Food and Environment (Di3A), University of Catania, via S. Sofia 98, 95123 Catania, Italy.
Department of Agricultural and Forest Sciences, University of Palermo, Viale delle Scienze Ed.4, 90128 Palermo, Italy.
Food Chem. 2017 Jun 1;224:181-190. doi: 10.1016/j.foodchem.2016.12.080. Epub 2016 Dec 23.
This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90days of storage. Texture, a and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that the TF system at reduced thickness could be adopted up to 60days, without compromising the standard commercial life of industrial bread and allowing to save packaging material. The FP system would allow further saving, but it should be preferred when the expected product turnover is within 30days.
本研究比较了热成型包装（TF）和流延包装（FP）这两种不同包装系统对工业硬质小麦面包保质期的影响。通过评估切片面包在储存90天期间的物理化学性质、感官特性和挥发性化合物，对两种不同厚度的TF包装和一种FP包装进行了比较。质地、色泽和面包水分根据一级动力学模型变化，FP包装的样品比TF包装的老化更快。诸如稠度、陈腐气味和酸味等感官特征在储存期间强度增加。呋喃类物质减少，而己醛增加。对整个数据集的主成分分析表明，厚度减小的TF包装系统在60天内均可采用，不会影响工业面包的标准商业保质期，还能节省包装材料。FP包装系统能进一步节省成本，但当预期产品周转期在30天内时，应优先选择该系统。
