Study of the use of modified atmospheres on the storage of “Sweetcrust pastry” (precooked mass)

The use of modified atmospheres for bakery products has increased in recent years high-lighting the use of gases such as carbon dioxide (CO2) and nitrogen (N2). Products such as short pastry have great importance due to its wide application in the preparation of salty and sweet meals. This study evaluated the change in physicochemical, organoleptic and microbiological characteristics of a precooked sweet pastry using different storage atmospheres (air, vacuum, 60% CO2/40% N2, 70% CO2/30% N2 and 100% CO2) at different storage periods (1, 2 and 4 weeks). Treatments were arranged in a completely randomized design with a 5x3 factorial arrangement. It was determined that there is no significant difference in the physicochemical and microbiological characteristics for all types of atmospheres, as well as, for the storage periods. However, through sensory analysis, it was determined that the atmospheres that kept the initial organoleptic characteristics of the product were the samples stored in air, 70% CO2/30% N2 and 100% CO2. Considering the economic factor, it was concluded that the best storage atmosphere for this is air.