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Título

A descriptive model for the kinetics of gas release in different types of pizzas

AutorLópez Cabo, Marta ; Pastoriza, Laura ; Rodríguez Herrera, Juan José
Palabras clavePizza
Nisaplin
CO2
Modeling
Antibacterial activity
Fecha de publicaciónabr-2003
EditorWiley-Blackwell
CitaciónJournal of Food Science 68(3): 728-1128 (2003)
ResumenA model based on typical equations of microbial kinetics is proposed to describe gas release (GR) in ham, tuna, and meat pizzas packaged under different CO2-enriched atmospheres: 20% CO2, 70% CO2, and 70% CO2 plus 500 mg/kg Nisaplin. CO2-enriched atmospheres hardly influenced LAB growth but reduced GR, which points to the importance of yeasts for GR. Nonetheless, LAB also contributed significantly to GR, so Nisaplin also delayed GR. Gas release followed a diauxic pattern, the 2nd stage being presumably related to yeasts shifting from respiratory to fermentative metabolism once oxygen was depleted. However, storing pizzas for longer than 25 to 30 d does not seem appropriate in terms of shelf life, so the model proposed appears adequate for practical purposes.
Descripción7 pages, 6 figures, 3 tables.
Versión del editorhttp://dx.doi.org/10.1111/j.1365-2621.2003.tb08277.x
URIhttp://hdl.handle.net/10261/25371
DOI10.1111/j.1365-2621.2003.tb08277.x
ISSN0022-1147
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