Shelf life of fresh pasta with cricket flour as affected by modified atmosphere packaging conditions

Modified atmosphere packaging (MAP) constituted by 30:70 N 2 :CO 2 was used to package fresh pasta prepared by a lab-scale process, with and without mixing semolina to a cricket flour. For comparison, pasta with and without insects was also prepared and packaging in regular air. Pasta quality was monitored during storage at 4 °C for 15 days. Mesophilic and psychrotrophic bacteria, Staphylococcus spp., coliforms, and moulds were assessed during storage. The values of headspace composition, pH, moisture content, and water activity (a w ) were also checked during storage. The sensory quality of raw and cooked samples was assessed by a trained sensory panel. Considering all the above quality indexes, the shelf life was evaluated. The results indicated that MAP greatly controlled microbial and mould proliferation, having no difference between pasta with insects and without insects. The moisture content, the a w and the pH slightly changed during the two weeks of storage, but they appeared to be not very influenced by the packaging conditions. On the other hand, the sensory quality of both raw and cooked pasta was affected by the MAP adoption. When the gas mixture was substituted for the regular air, a better maintenance of sensory properties was found, regardless of whether the pasta was produced with or without insect flour. Findings of the current study can give a significant advance in knowledge of insect-based food, considering the very few pieces of information dealing with packaging of these products and their possible valid techniques to preserve quality.