Study on the influence of visible molds on primary and secondary shelf life of pasteurized gnocchi

Primary (PSL) and secondary shelf life (SSL) of pasteurized fresh gnocchi were assessed. The dependence of the SSL on the extent of deteriorative reactions at the package opening was also predicted. To the aim, industrial gnocchi samples were produced, packaged, pasteurized, transported to the lab, and then stored at room temperature (20 degrees C) for more than 1 year. During this storage period, some samples were opened at five increasing times form the production and stored under different storage conditions to monitor microbiological and sensory quality, pH, moisture content and appearance of visible molds. Results demonstrate that packaged gnocchi remained acceptable for about 12 months and then were refused for appearance of visible molds. Results on SSL assessment demonstrate that temperature after package opening plays a key role on the appearance of fungal rot on the product surface. Unsealed samples stored at 4 degrees C remained acceptable for maximum 4 weeks, whereas samples at 20 degrees C were refused within 1 week from the opening. The data obtained in this study were also used to test the predictive ability of the proposed mathematical model. Considering the simplicity of the hypothesis used to derive the model, its predictive ability can be considered quite acceptable.