A Survey of Water Activity and pH Values in Fresh Pasta Packed under Modified Atmosphere Manufactured in Argentina and Uruguay
Authors: Schebor, Carolina; Chirife, Jorge
Source: Journal of Food Protection®, Number 7, July 2000, pp. 855-986 , pp. 965-969(5)
Abstract:The water activity (aw) and pH values of commercially available filled fresh pasta and gnocchi packed under modified atmosphere and manufactured in Argentina and Uruguay were examined. The retail survey included 58 samples (several brands) of filled pasta and 11 samples of gnocchi. Fillings consisted of different combinations of cheese (various types), beef, ricotta, ham, chicken, and spinach. The survey revealed that the aw values of the 58 samples of filled pasta ranged from 0.916 to 0.973, and their pH values ranged from 5.2 to 7.0. The aw of gnocchi was consistently higher and ranged from 0.936 to 0.983, with pH values from 4.8 to 6.4. Some samples of filled pasta and most gnocchi samples were found to have aw and pH values that would support growth of spores of Clostridium botulinum, if present, under conditions of temperature abuse (i.e., 30°C).
Document Type: Research Article
Affiliations: Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Publication date: July 1, 2000
- IAFP members must first sign in on the right to access full text articles of JFP First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: firstname.lastname@example.org or Web site: www.foodprotection.org
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- ingentaconnect is not responsible for the content or availability of external websites