Pasteurization of fresh pasta: advantages and disadvantages
The pasteurization of fresh pasta is a heat treatment with the aim of increasing the storage time of the pasta. By taking advantage of the bactericidal action of heat, it can deactivate the enzymes and destroy most of the microorganisms present in the pasta, although some forms still manage to survive.
What are the differences between fresh pasta and pasteurized pasta?
The main difference between fresh pasta and pasteurized pasta is the shelf life of the product:
Fresh pasta (4/5 days)
Pasteurized pasta (15 days)
What are the disadvantages of a strong pasteurization?
A strong pasteurization makes the product bacteriologically healthy, but lacking in organoleptic and nutritional properties.
Pasta pasteurization trend
The current trend is undoubtedly that of the offer of fresh products, reducing and almost eliminating the intensity of heat treatments in order to offer fresh pasta with traditional organoleptic characteristics of the pasta.
An accurate hygiene of the whole production process is fundamental.
With the pasteurization of fresh pasta we can offer a better quality product and more appreciated by our customers.
What to avoid in the pasteurization of fresh pasta?
The pasteurization of fresh pasta has the main objective of achieving a sanitization of the pasta without compromising its original organoleptic characteristics or in any case limiting it as much as possible.
An incorrect pasteurization and therefore a superficial elimination of non-pathogenic and heat-resistant bacteria leads to a reduction in the storage time.
The pasteurization of fresh pasta is certainly a technique frequently used and also recommended when we slightly sacrifice the quality of fresh pasta in order to increase its conservation.
The types of pasteurization of the pasta
The duration of the pasteurization and the temperature reached depend on the type of food and the degree of contamination.
Mainly the pasteurization of fresh pasta can be included in the following typology:
Quick pasteurization or HTST (High Temperature Short Time) 87/110 ° C for a time of 15/20 seconds
When to pasteurize fresh pasta?
The pasteurization of the pasta is not intended and used as a process to extend the life of a product – in this case we would speak of the shelf-life of fresh pasta) – but is intended as a hygienic guarantee of the final product since the removal of the pathogenic microorganisms and bacteria is necessary as a hygienic and sanitary precaution, even when we use the packaging of fresh pasta.
Pasteurizing fresh pasta can also open doors to new customers from the moment it allows us to optimize working times and anticipate production especially in periods with a greater demand (we only think about holidays) by offering a finished product in its packaging and offering it to restaurants, delicatessens, farmhouses, supermarkets, hotels, etc.