PDO托斯卡纳面包的保质期短,限制了其在生产区域附近市场的分销,影响其商业成功和供应链运营商的经济回报。虽然MAP在面包储存中的应用被广泛接受,这种技术是否适合延长PDO托斯卡纳面包的保质期仍有待探索。此外,据我们所知,文献中没有关于在纯大气中或与CO2结合使用氩气作为填充气体的数据。在这种情况下,这项研究的目的是评估不同改性包装气氛对酸面团面包保质期的影响。将面包片分别储存在23°C的塑料袋中,在五种不同的气氛中(Ar(100%),N2(100%),CO2(100%)混合CO2/N2(70%CO2,30%N2),混合CO2/Ar(70%CO2,30%Ar),选择空气作为对照。为了选择最佳的储存条件,无论是化学物理,流变学,和感官特征进行了评估。结果表明,与空气相比,纯气体(CO2,N2,Ar)作为储存气氛表现出良好的品质。相比之下,混合CO2/N2和混合CO2/Ar在减缓老化过程方面都是最好的,从而使面包的保质期延长了一倍,与其他大气相比。总之,氩气,作为一种保存的气氛,似乎是延长PDO托斯卡纳面包保质期的最佳解决方案。
The short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators. While the application of MAP to store bread is widely accepted, the suitability of this technique to extend the shelf life of the PDO Tuscan bread is still to be explored. Furthermore, to the best of our knowledge no data are available in the literature about the use of argon as filling gas neither in pure atmosphere nor in combination with CO2. In this context, the aim of this study was to evaluate the effect of different modified packaging atmospheres on the shelf-life of sourdough bread. Slices of bread were stored individually in plastic bags at 23 °C in five different atmospheres (Ar (100%), N2 (100%), CO2 (100%), Mix CO2/N2 (70% CO2, 30% N2), Mix CO2/Ar (70% CO2, 30% Ar)), and Air was selected as a control. To select the best storage conditions, both chemical-physical, rheological, and organoleptic features were evaluated. Results showed that pure gases (CO2, N2, Ar) displayed good qualities as storage atmospheres compared to Air. In contrast, both Mix CO2/N2 and Mix CO2/Ar were the best in slowing down the staling process, thus doubling the shelf-life of bread, compared to other atmospheres. In conclusion, argon, as a preservation atmosphere, seems to be the best solution to extend the shelf-life of PDO Tuscan bread.