Prolongation of shelf life of sponge cakes using modified atmosphere packaging

The effect of three different modified atmospheres on the shelf-life of sponge cake was studied. Three packaging atmospheres were tested: 50% CO2: 50% N2, 100% CO2, and standard air as control. The samples were examined daily for visible mould growth and analysed periodically (after 2, 6, 13, 22 and 27 days) throughout storage (15–20 °C and 51–63% RH) for gaseous composition and microbial populations: mesophilic aerobic and anaerobic bacteria, lactic acid bacteria (LAB) and yeasts and moulds. The atmosphere CO2:N2 (50:50) extended the shelf-life of the sponge cakes by 2–3 days withrespect to packaging in standard air