Refrigerated clean room processing and packaging increases shelf life of refrigerated map packaged breaded products

  1. Barón Yusty, Marta
  2. Ros Chumillas, María
  3. Martínez Hernández, Ginés Benito
  4. López Gómez, Antonio
Libro de actas XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022: Avances en Ciencias y Técnicas del Frío - 11. Cartagena, España, 17-19 abril, 2022
  1. Antonio López Gómez (dir. congr.)
  2. José Ramón García Cascales (dir. congr.)
  3. Ginés Benito Martínez Hernández (dir. congr.)
  4. Arturo Esnoz Nicuesa (dir. congr.)
  5. Asunción Iguaz Gainza (dir. congr.)
  6. Fernando Illán Gómez (dir. congr.)
  7. Francisco Javier Sánchez Velasco (dir. congr.)
  8. José Pablo Delgado Marín (dir. congr.)
  9. Ramón Antonio Otón Martínez (dir. congr.)

Publisher: Universidad Politécnica de Cartagena

ISBN: 978-84-17853-55-6

Year of publication: 2022

Pages: 322-327

Type: Book chapter


The aim of this study was evaluate the effect of an innovative new technology (NT), including cyclodextrin (CD)-encapsulated extra-virgin olive oil (EVOO) within the breadcrumbs with subsequent baking in hot-air oven (frying-free), in combination with processing and packaging under clean-room conditions, on the product shelf-life. Two breaded products were used: chicken nuggets and croquettes. Prepared samples were packaged within a modified atmosphere of 30 % CO2 and 70 % N2 under either clean-room or normal conditions. Instrumental color, nutritional attributes, and microbiological characteristics were assessed during refrigerated storage at 4 °C for 14-21 days. Total oil uptake during processing of samples was reduced by 90 % when NT was used; and fiber content increased by 1.5-4 times. Processing and packaging under clean-room reduced bacterial populations and significantly extended the product’s shelf-life. In conclusion, the refrigerated shelf life of the studied breaded