| |
|
MAL (day) |
|
SALO.Q (day) |
Shelf life(day) |
| |
|
MALMesophylic |
MALPsychrotrophyc |
MALColiforms |
MALStaphylococcus |
VMT (day) |
SALO.Q Uncooked |
SALO.Q Cooked |
| Step-1 |
no-FilterAir-1 |
>8 |
>8 |
>8 |
>8 |
10 |
>8 |
>8 |
10 |
| no-FilterMAP-1 |
21.43±2.63a |
26.84±5.70 |
>50 |
25.63±1.67 |
/ |
28.67±1.16b§ |
28.67±1.16b§^ |
21.43±2.63a |
| FilterAir-1 |
>12 |
>12 |
>12 |
>12 |
13 |
9.86±0.09c*+ |
9.86±0.09c*+ |
9.86±0.09b |
| FilterMAP-1 |
25.91±6.13a |
>50 |
>50 |
>50 |
/ |
32.74±0.33a+ |
32.74±0.33a^ |
25.91±6.13a |
| Step -2 |
no-FilterAir-2 |
>6 |
>6 |
>6 |
>6 |
10 |
>6 |
>6 |
10 |
| FilterAir-2 |
>10 |
>10 |
>10 |
>10 |
12 |
>10 |
>10 |
12 |
| PS-500Air |
>10 |
>10 |
>10 |
>10 |
12 |
>10 |
>10 |
12 |
| PS-750Air |
>17 |
>17 |
>17 |
>17 |
17 |
>17 |
>17 |
17 |
| PS-1000Air |
>17 |
>17 |
>17 |
>17 |
21 |
>17 |
>17 |
21 |
| Step-3 |
no-FilterAir-3 |
>13 |
>13 |
>13 |
>13 |
15 |
7.91±1.16c§* |
9.54±0.93c¶# |
7.91±0.93d |
| FilterAir-3 |
>17 |
>17 |
>17 |
>17 |
19 |
11.60±1.09b§ |
11.65±1.69b^ |
11.60±1.09c |
| FilterMAP-3 |
31.46±0.90 |
>45 |
>45 |
>45 |
/ |
39.41±1.33a+ |
38.44±1.48a^ |
31.46±0.90b |
| Filter-PS-MAP |
>50 |
>50 |
>50 |
>50 |
/ |
>50 |
39.60±1.33a¶+ |
39.60±2.45a |
|
| a–dFor each step, means in the same column followed by different superscript lower cases are significantly different (P<0.05). Superscript symbols indicate the parameter thatffected the overall quality of uncooked and cooked pasta: *Colour, §Odour, +Homogeneity, #Bulkiness, ^Taste, ¶Firmness. / No detected moulds for all the experimental
period. |
| Table 3: Microbial acceptability limits (MAL), sensory acceptability limit for overall quality (SALO.Q) and visual moulds time (VMT) of fresh pasta for each experimental steps. Shelf ife is assumed as the lowest value between MAL, SAL and VMT. |
