Evaluation of physico-chemical changes and FT-NIR spectra in fresh egg pasta packed in modified atmosphere during storage at different temperatures

Physico-chemical properties (i.e. water activity, colour, water absorption index and hardness) influence stability, quality and consumer acceptability of fresh pasta. The aim of this study was to investigate the effect of storage time on physico-chemical properties of fresh pasta stored at different temperatures (0, 5 and 10 °C). Storage time significantly affected the macroscopic properties (water absorption index and hardness) of fresh pasta and its water status (water activity, freezable water). During storage at all temperatures, water activity and freezable water decreased, confirming a reduction in water mobility in the product. Storage time increased pasta hardness and caused a reduction in the water absorption index. Fresh egg pasta retained its yellow colour, while lipid oxidation indices were only slightly affected. With the increase of storage temperature, the kinetic rate of water activity and gelatinisation degree decreased. In contrast, the kinetic rate of pasta hardness increased with the temperature. The Arrhenius relationship explained the temperature dependence of reaction constants, while FT-NIR analysis showed a structural reorganisation of pasta matrix during storage. Generally, pasta matrix reorganisation involved water, starch and proteins interactions, and storage temperature was an important factor affecting these modifications with specific effects on physico-chemical pasta properties (e.g. hardness)