Refrigerated clean room processing and packaging increases shelf life of refrigerated map packaged breaded products
- Barón Yusty, Marta
- Ros Chumillas, María
- Martínez Hernández, Ginés Benito
- López Gómez, Antonio
- Antonio López Gómez (dir. congr.)
- José Ramón García Cascales (dir. congr.)
- Ginés Benito Martínez Hernández (dir. congr.)
- Arturo Esnoz Nicuesa (dir. congr.)
- Asunción Iguaz Gainza (dir. congr.)
- Fernando Illán Gómez (dir. congr.)
- Francisco Javier Sánchez Velasco (dir. congr.)
- José Pablo Delgado Marín (dir. congr.)
- Ramón Antonio Otón Martínez (dir. congr.)
Editorial: Universidad Politécnica de Cartagena
ISBN: 978-84-17853-55-6
Año de publicación: 2022
Páginas: 322-327
Tipo: Capítulo de Libro
Resumen
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