Impact of Packaging Material and Contemporary Packaging Conditions on Traditional Bakery Products sustainability

Abstract

<p>Predmet doktorske disertacije obuhvata izbor ambalažnog materijala i uslova pakovanja, pakovanje tradicionalnog pekarskog proizvoda pite sa sirom, kao i očuvanje proizvoda tokom skladi&scaron;tenja.<br />Polupečene pite sa sirom su proizvedene i pakovane u petoslojne i sedmoslojne polimerne kese, pri atmosferskim i u uslovima modifikovane atmosfere pakovanja, sa dodatkom i bez dodatka sakupljača kiseonika. Nakon pakovanja, pite su skladi&scaron;tene i ispitivane po sledećoj dinamici: 0, 2, 4, 8, 12 i 16 nedelja skladi&scaron;tenja. Izvr&scaron;ena su ispitivanja ambalažnih materijala i ambalaže, kao i upakovanog proizvoda. Tokom ispitivanja ambalažnih materijala i ambalaže određivana su: fizičko-hemijska i strukturna svojstva ambalažnih materijala, barijerna svojstva ambalaže, koncentracija gasova u ambalaži i kvalitet formiranih varova. Ispitivanja upakovanog proizvoda su se odnosila na: fizičko-hemijska svojstva pite sa sirom, senzorska svojstva pite sa sirom i mikrobiolo&scaron;ka ispitivanja pite sa sirom.<br />Primenjeni ambalažni materijali su pokazali odgovarajuća fizičko, mehanička i strukturna svojstva. Takođe, oba ambalažna materijala pokazuju dobre barijerne karakteristike na ispitivane gasove. Izračunavanjem ukupne zapremine kiseonika koja može biti propu&scaron;tena kroz ambalažu tokom skladi&scaron;tenja je utvrđeno da je upotreba sakupljača kiseonika od 100 ml dovoljna da omogući skladi&scaron;tenje pite sa sirom, pakovane u obe vrste ambalaže, u vremenskom periodu od 122 dana (16 nedelja), bez promene koncentracije kiseonika veće od 1%. Analizom koncentracije gasova u ambalaži je utvrđeno da su najmanje oscilacije merenih gasova tokom skladi&scaron;tenja pokazali uzorci pakovani u petoslojne, kao i sedmoslojne kese, u atmosferi vazduha sa dodatkom sakupljača kiseonika. Fizičko-hemijska svojstva (kiselinski stepen, peroksidni broj, sadržaj vlage, aw vrednost) uzoraka pita sa sirom su se menjala tokom skladi&scaron;tenja, zavisno od vrste ambalaže i uslova pakovanja. Period skladi&scaron;tenja utiče na senzorski kvalitet proizvedenih pita sa sirom. Nakon 16 nedelja skladi&scaron;tenja pita sa sirom upakovanih usa sirom kese od petoslojnog i sedmoslojnog ambalažnog materijala, u atmosferskim uslovima, sa dodatkom sakupljača kiseonika, ne dolazi do promena ukupnog broja kvasaca i plesni.<br />Na osnovu ciljeva doktorske disertacije, izvr&scaron;enih ispitivanja i postignutih rezultata, može se zaklučiti da su predloženi ambalažni materijali, kao i uslovi pakovanja doprineli produženju održivosti tradicionalnog pekarskog proizvoda - pite sa sirom.<br />Primenom barijernih ambalažnih materijala, kombinovanjem atmosferskih uslova pakovanja i sakupljača kiseonika, moguće je skladi&scaron;titi pite sa sirom u dužem periodu.</p>

<p>The subject of doctoral thesis includes the selection of packaging material and packaging conditions, packaging of traditional bakery product phyllo dough pastry with cheese, as well as the preservation of the product during the storage period. Partially baked phyllo dough pastry with cheese have been produced and packed into five and seventh layer polymeric bags, by using atmospheric and modified atmospheric packaging conditions, with and without the addition of the oxygen scavengers. After the packaging, phyllo dough pastries have been stored, and the dynamics of researches has been referred to: 0, 2, 4, 8, 12 and 16 week of storing.<br />Researches of packaging material and the product of packaging have been conducted. Examination of packaging material includes: physicochemical and structural properties, barrier properties, concentration of gases inside the packaging and the quality of welds. Examination of the product of packaging includes: physicochemical properties, sensorial properties and microbiological properties of the phyllo dough with cheese.<br />Applied packaging materials have shown an adequate physical, mechanical and structural performances. Furthermore, both packaging materials have shown good barrier characteristics against examined gases. By the calculation of total oxygen volume, which might penetrate throughout packaging materials during storing period, it can be concluded that the application of 100 ml oxygen scavenger is sufficient to provide the storing of phyllo dough pastry, packed in both packaging materials, during a period of 122 days (16 weeks) without oxygen concentration changes higher than 1%. The analysis of gas concentration in packaging has shown that the smallest oscillations of gas concentration during the storage have been determined inside the packaging of five and seven layer packaging material, in air conditions by using oxygen scavengers.<br />Physicochemical performances (acid number, peroxide value, moisture content and aw value) of the samples vary depending on the packaging material and the packaging conditions, during the storage period. The storage period affects the sensorial quality of phyllo dough pastries. After sixteen weeks of storage, phyllo dough pastry with cheese, packed into five and seven layer packaging material, in air atmosphere, with the addition of oxygen scavenger, did not show the increase of the total number of yeasts and molds.<br />Based on the goals, conducted research and results obtained, it might be concluded that suggested packaging materials, as well as the packaging conditions contribute to the additional sustainability of traditional bakery product - phyllo dough pastry with cheese. By the application of barrier packaging material, and combining the atmosphere packaging conditions and the oxygen scavenger it is possible to store phyllo dough pastry for a longer period.</p>