Effect of prolonged freeze-preservation on different pizza formulations

Kamel,; Basil, S.; Kramer, A.

doi:10.1016/s0315-5463(84)72471-0

Cited by 3 publications

(4 citation statements)

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“…The values for TPC, coliforms and Y&M were in the range as reported by Kamel and Manji (1986); Fasano and Gallo (2001); Donnelly (2002); CFS (2007) for baked and refrigerated pizza samples (Fig. 1a, c and e).…”

Section: Resultssupporting

confidence: 81%

“…Analysis of variance revealed highly significant (P<0.01) differences among the atmospheres studied for baked pizza samples. Generally, FFA and peroxide values of air packed samples were significantly higher (P<0.01) than those of modified atmosphere packed be the effect of CO 2 by alteration of permeability of cell of membrane and enzymatic reaction pathways (Enfors et al, 1978;Kamel andManji, 1986, Rosenthal et al, 1991) and also may be due to the inherent sensitivity of gram-negative bacteria to extrinsic factors such as a w , pH, etc. (Holzapfel, 1998) (results not shown).…”

Section: Resultsmentioning

confidence: 98%

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The Extension of the Shelf Life of Ready-to-Serve Pizza by a Combination of Modified Atmosphere Packaging and Refrigeration

Singh

Wani

Goyal

2010

FSTR

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This study evaluated the effect of modified atmosphere packaging on shelf-life extension of ready-toserve pizza stored at 7±1℃ using microbiological and sensory analysis. The gaseous atmospheres (atm) used were: atm 1: air (control); atm 2: 100% CO 2 , atm 3: 100% N 2 and atm 4: 50%CO 2 /50%N 2 . Total plate count, yeasts/molds, coliforms, lactic acid bacteria, psychrotrophs and anaerobic spore formers were monitored. Sampling was carried out at predetermined time intervals namely 0, 15, 30, 45 and 60 days.Results of the present work show that the limit of sensory acceptability was only reached for the aerobically stored samples somewhat before days 15 of storage. However, a significant shelf life increase of 45 days (300% increase) was achieved under modified atmospheres for baked pizza samples. From the present study it can be concluded that amongst four atmospheres examined, atm 2 (100% CO 2 ) was best, followed by atm 4 > atm 3 > atm 1 respectively, in descending order.

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Section: Resultssupporting

confidence: 81%

Section: Resultsmentioning

confidence: 98%

The Extension of the Shelf Life of Ready-to-Serve Pizza by a Combination of Modified Atmosphere Packaging and Refrigeration

Singh

Wani

Goyal

2010

FSTR

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“…The results regarding the storage of frozen pizza dough quality deterioration found in this study also match with the findings of Wolt and D'Appolonia (1984), Berglund and Shelton (1993) and Inoue and Bushuk (1996) according to them quality of frozen dough bakery products deteriorates during increasing storage periods. Similarly, Kamel and Manji (1986) studied effect of frozen storage on different pizza formulation and reported the same finding that extended storage caused gradual deterioration in the overall acceptability of pizza.…”

Section: Flourmentioning

confidence: 82%

Effect of Polyols on The Rheological and Sensory Parameters of Frozen Dough Pizza

Ali

Anjum

Butt

et al. 2012

FSTR

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Polyols are also important functional ingredients usually behave as humectants in different food products. Frozen dough bakery products face a challenge of relatively short shelf life with decreasing quality characteristics with the increasing frozen storage periods of time. The objective of this study was to determine the effect of different levels of Polyols on the rheological and sensory parameters of frozen dough Pizza during different storage interval of time. Different Polyols levels (sorbitol and mannitol) were studied on flour basis on the rheological properties of commercial wheat flour and their effect on the organoleptic paramters in frozen dough pizza (FDP) were monitored after 0, 15, 30, 45 and 60 days of frozen storage. It was observed that water absorption, arrival time, departure time, peak time and tolerance index was higher in flours containing 2% addition of polyols (sorbitol and mannitol) treatments in the commercial wheat flours for the empirical rheological measurements. Addition of sorbitol and mannitol at the level of 2% on flour weight basis improved the quality of frozen dough pizza while sensory parameters of frozen dough pizza effected significantly during the storage periods.

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“…Protein and ash contents also showed a rise with increased level of TSP ingredient. Kamel and Manji (1986) revealed that fortification of pizza with TSP increased the protein content of pizza. A slight decline in the fat percentage occurred when the level of TSP was high (Table III).…”

Section: Resultsmentioning

confidence: 99%

Textured soy protein (TSP) as pizza topping

Qammar

Mohyuddin²,

Huma³

et al. 2010

Nutrition & Food Science

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Purpose -The purpose of this paper is to investigate the stability of chicken flavored textured soy protein (TSP) substitution for chicken meat in pizza toppings. Design/methodology/approach -TSP obtained from defatted soy flour was used to replace chicken at 25, 50 and 100 percent level in the pizza toppings. Patent grade wheat flour, TSP, boiled chicken, cheese, pizza shell and whole pizza were subjected to chemical analysis. Rheological properties of patent grade wheat flour were assessed by mixograph and farinograph. A panel of judges assessed sensory characteristics of pizza topping and whole pizza. Findings -Moisture, ash and protein contents of the whole pizza showed a rise when the amount of TSP was increased, while fat content decreased slightly with increase in TSP content. Mixographic studies showed 6 min mixing time and 44 percent peak height. The farinographic studies revealed water absorption, arrival time, dough development time, departure time and dough stability as 63.6 percent, 1.5, 8.5, 13.3 and 11.8 min, respectively. The pizza that contained 25 percent TSP in the topping formulation possessed improved aroma, color, flavor and after taste characteristics. Whole pizza containing 25 percent soy protein and the standard pizza having 100 percent chicken in the topping were ranked similar in sensory qualities. Best sensory quality of topping was also for 25 percent TSP incorporation. Statistical analysis showed that pizza prepared with 25 percent TSP were highly acceptable. Practical implications -The steadily increasing costs of animal proteins have compelled the food industry to focus attention on the low cost vegetable sources of protein. Soybeans are so versatile that they can be processed into flour, lecithin, oil, protein concentrates, isolated proteins, hydrolyzed proteins and textured protein and can be incorporated in meat and meat products as a relatively cheap protein source compared to expensive protein of animal origin. Originality/value -The paper's findings may used by the pizza industry to replace the chicken in topping with TSP for vegetarians.

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Effect of prolonged freeze-preservation on different pizza formulations

Cited by 3 publications

References 0 publications

The Extension of the Shelf Life of Ready-to-Serve Pizza by a Combination of Modified Atmosphere Packaging and Refrigeration

The Extension of the Shelf Life of Ready-to-Serve Pizza by a Combination of Modified Atmosphere Packaging and Refrigeration

Effect of Polyols on The Rheological and Sensory Parameters of Frozen Dough Pizza

Textured soy protein (TSP) as pizza topping

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