Effectiveness of active and modified atmosphere packaging on the shelf-life extension of a cheese tart

The shelflife extension by MAP and AP of a typical cheese tart was studied. Baked
tarts were packaged inside barrier to gas trays and wrapped with a barrier to gas
and water film. Four batches were prepared: 1) Control; 2) MAP with different N2/CO2ratios (70/30 and 20/80); 3) Trays with an iron oxide-based oxygen absorber.
Tarts were stored at 20°C and sampled for analysis at 0,7, 14,27,35 and 48 days.
Determinations inc1uded microbioIogical analyses (total bacterial count, moulds,
yeast and staphylococci), chemical-physical parameters (pH, water activity and dry
matter), gas changes (CO2, O2and N2) inside MAP and AP trays, texture evolution
and sensory analysis at our laboratories.AP allowed a shelf life of 48 days, MAP shelf lives were of 14 and 34 days for
70/30 and (20/80), respectiveIy, while controI tarts spoiled after only 7 days.