The effect of ethanol and oxygen absorption on the shelf-life of packed sliced rye bread

✍ Scribed by A. Salminen; K. Latva-Kala; K. Randell; E. Hurme; P. Linko; R. Ahvenainen

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 678 KB
• Volume: 9
• Category: Article
• ISSN: 0894-3214
• DOI: 10.1002/(sici)1099-1522(199601)9:1<29::aid-pts351>3.0.co;2-k

✦ Synopsis

The effect of ethanol emitters, 1% (v/v) ethanol-containing gases and oxygen absorbers on t h e shelf-life o f whole grain rye bread was investigated in t w o 6 week storage experiments. The bread slices (21 5 g) were packed in 500 ml plast i c containers with headspace volumes o f 240 ml. The biggest ethanol emitters (2 and 36) extended t h e microbial shelf-life of rye bread from 8-12 t o 26-27 days in the t w o experiments, and oxygen absorbers correspondingly t o t h e end o f the storage period (42 days). Small ethanol emitters (0.6 and 1 G ) and 1% (v/v) ethanol-containing gases had no influence on t h e microbial shelflife. Ethanol and oxygen absorbers had no effect on changes i n texture and moisture during storage. The overall sensory quality of t h e samples without microbial g r o w t h was evaluated as rather good at the end o f t h e storage period. The flavour of ethanol was discovered not t o prevent the use of ethanol f o r t h e preservation o f bread, since ethanol was detected only a f e w times in t h e panellist sensory evaluation