Surgelazione criogenica della pasta fresca ripiena: Case study
Shelf life, the shelf life of food products, is a central parameter in a large retail operator’s procurement planning, as well as in determining in-house processing. Extending shelf life means lowering production or processing costs, containing losses due to waste, maintaining higher levels of quality and food safety, and increasing the saleability of products. Therefore, it is crucial to identify the optimal preservation method depending on the product. In this case study of cured meats, specifically bresaola carpaccio.
Turning to SIAD is a large-scale retail operator. The brand, among the leading Italian groups in the supermarket and hypermarket sector, also operates in the in-house processing of food products, with an offer to customers based on excellent value for money.
The operator requested SIAD to determine the shelf life of a food product of interest: the bresaola carpaccio. The objective was to collect a set of data, comparing two packaging methodologies: Foodline’s vacuum and protective atmosphere, SIAD’s binary mixture of nitrogen and CO.2. The client’s need was to assess, based on its own needs and internal processes, the best solution to be adopted in the storage of both whole and sliced product. This is useful data for increasing food shelf life, establishing processing times, and optimizing purchase scheduling.
In testing, the two preservation methods were compared:
In evaluating shelf life, the growth potential of certain microorganisms was among the main parameters considered. The model adopted simulated the behavior of the food product over time. From the durability tests, it was observed that the bresaola carpaccio at the beginning of storage had a high load of aerobic mesophilic microorganisms, bacterial flora normally found in a cured raw cured meat. The trend over days demonstrated the bacteriostatic effect of the gas mixture: the bacterial flora grew over the shelf life very slightly. For added data certainty, a challenge test was also carried out by inoculating the bacterium Listeria monocytogenes: the result of using the binary mixture is positive. After 20 days, a negative growth potential was calculated, after 40 days, and for subsequent surveys, a total abatement of contamination was observed, confirming the inhibiting effect of the protective atmosphere.
The test confirms: organoleptically, the product remains unaltered throughout the shelf life, demonstrating the product’s good seal and the significantly positive effect of the applied gas mixture.
The composition of the protective atmosphere is found to be constant throughout the period, testifying to a good seal of the mixture and a Suitable behavior of the packaging used. Therefore, it can be concluded that the nitrogen and CO-based mixture.2, combined with the chemical and physical conditions of the product and the good sealing of the package, results in a situation of much lower development speed.
About us
SIAD Group, a century of history in gas production
Among Italy’s leading chemical groups, SIAD is a leader in the production and commercialization of the full range of industrial, specialty, and medicinal gases and related services. The business extends to sectors in synergy with that of gases, including Wine, Food and Beverage.
