Active Packaging for Extending Shelf-Life of Moji Cake

Abstract

The objectives of this research are :(1) to study the effect of active packaging, i.e., MAP 60% CO₂ + 40%N₂, N₂ 100%, and O₂-absorber, on the quality changes of Moji cake during storage, and (2) to study the effect of packaging materials. Moji cake flavored "Bai Toey" was selected to be the sample of this study ; OPP/PE represented a low barrier film and PET/PE/Al/EMAA a high barrier film. The results showed that the quality deterioration was mainly caused by mould growth and moisture loss. The shelf-life of all samples packaged under any gas atmosphere in OPP/PE was only 7 days while the samples packaged under normal atmosphere could be stored for 5 days. In case of the high barrier film, it was found that O₂-absorber was the most effective method. It could extend the samples' shelf-life to at least 31 days. The shelf-life of 17 and 7 days were reported in case of MAP and N₂100%. So, N₂-flushed packaging is not recommended for extending shelf-life of Moji cake.