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Effect of Pulsed Light on Safety and Quality of Fresh Egg Pasta

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Abstract

This study investigated the effect of pulsed light (up to 26.25 J/cm2) on the inactivation of Salmonella enterica and on the eventual occurrence of undesirable changes in the quality of fresh egg pasta just after preparation and during storage at 4 °C. When S. enterica was inoculated on egg pasta surface, a light dose of 0.70 J/cm2 sufficed to lower counts by 2.5 log units while 3.50 J/cm2 were required for a 3.3 log unit reduction (below detection limit). For S. enterica inoculated in the dough, a light dose of 3.50 J/cm2 lowered counts by only 1.0 log unit while 17.50 J/cm2 were required for a 3.3 log unit reduction, due to the limited light penetration through egg pasta. At a dose of 1.75 J/cm2, pulsed light induced no significant changes in egg pasta appearance, oxidation state and sensory properties. At higher doses, off-flavour formation was detected. Independently of the dose applied, pulsed light did not induce furan formation and promoted an increase in the oxidative stability of egg pasta lipids as well as pigment bleaching during storage. The latter was attributed to the formation of photo-induced non-enzymatic browning products.

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Authors and Affiliations

  1. Dipartimento di Scienze degli Alimenti, Università di Udine, via Sondrio 2/A, 33100, Udine, Italy

    Lara Manzocco, Michela Maifreni, Monica Anese, Marina Munari, Ingrid Bartolomeoli & Maria Cristina Nicoli

  2. Barilla SpA, Food Science and Research Labs, Via Mantova 166, Parma, Italy

    Sandro Zanardi & Michele Suman

Authors
  1. Lara Manzocco
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  2. Michela Maifreni
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  3. Monica Anese
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  4. Marina Munari
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  5. Ingrid Bartolomeoli
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  6. Sandro Zanardi
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  7. Michele Suman
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  8. Maria Cristina Nicoli
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Correspondence to Lara Manzocco.

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Manzocco, L., Maifreni, M., Anese, M. et al. Effect of Pulsed Light on Safety and Quality of Fresh Egg Pasta. Food Bioprocess Technol 7, 1973–1980 (2014). https://doi.org/10.1007/s11947-013-1213-6

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  • DOI: https://doi.org/10.1007/s11947-013-1213-6

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