Extending the shelf-life of fresh pasta products
The main spoilage reasons for fresh pasta are yeast and mold growth, due to the lower water activity of these products.
For green fresh pasta, it may be desirable to exclude light in order to reduce undesirable light-induced discoloration. Hence, light barriers such as color printed, pigmented, or metalized films are commonly used.
As with all other MAP-packed food products, the maintenance of recommended storage temperatures and good hygiene and handling practices will help to minimize food poisoning hazards. MAP can significantly extend the shelf-life of pasta. CO2/N2 gas mixtures are used to inhibit microbial growth and any possible harmful oxidative reactions. A gas/product ratio of 2:1 is often used. Pasta varieties having lower aw values will tend to have longer shelf-lives in both open-air and under MAP modified atmosphere packaging.
General Information for Modified Atmosphere Packaging of Fresh Pasta Products
| Product | Fresh pasta products |
|---|---|
| Include | Capelli, fettucine, funghini, fusilli, linguine, macaroni, pasta shells, spaghetti, tagliarini, tagliatelle, trenette, tubetti, vermicelli and zitioni, etc |
| Recommended gas mixture | 50% CO2, 50% N2 **The gases and mixtures listed above are for general guidance. To identify the optimum gas for your product and process, we recommend you undertake a product trial at first. |
| Recommended storage temperature | 0°C to +5°C |
| Typical shelf life | 7-14 days in open air, 20-30 days with MAP |
| Typical packaging type | Rigid tray (Premade or thermoformed) and lidding film |
| Typical material | Tray: • UPVC/PE • HDPE • EPS/EVOH/PE Lidding and/or pillow pack film: • PET/PVdC/PE • PA/PVdC/PE • PC/EVOH/EVA • MPET • MOPP • OPP/PVDC |
| Typical MAP machines | Visit Modified Atmosphere Packaging Machine Page |
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