Shelf life extension of “fios de ovos”, an intermediate-moisture egg-based dessert, by active and modified atmosphere packaging

• Active and modified atmosphere packaging effects in fios de ovos were investigated.
• AP and MAP retarded the growths of mesophilic bacteria and yeasts and molds.
• Shelf life extension was 2 fold under modified atmosphere packaging.
• Shelf life extension was 5 fold under oxygen scavenging packaging.
• Oxygen scavenging was superior to MAP for maintaining quality of fios de ovos.

As a Portuguese dessert, fios de ovos (literally meaning ‘egg wires’, known in Thai as foi thong (literally meaning ‘golden strands’), is classified as an auspicious Thai dessert and frequently catered in auspicious occasion such as marriage ceremony and ordain ceremony. Due to its great taste, aroma, and appearance, it is popular among Portuguese, Brazilian, Spanish, Indian, Japanese, Malaysian and Cambodian as well as Thai people. Fios de ovos is also recognized as a premium dessert. The objective of the present study was to determine the effect of active packaging (AP) and modified atmosphere packaging (MAP) on the quality of fios de ovos during storage. It was packaged in active oxygen scavenging and modified atmosphere packaging (60% CO2/40% N2) in comparison with conventional air packaging, stored at ambient conditions. During storage, water activity, moisture content, pH, headspace gas composition, total aerobic mesophilic bacteria count, yeasts and molds count and sensory analysis in overall preference score were monitored. Those packaged in air exhibited visible mold growth after 3 days, while those in active and modified atmosphere packaging remained mold-free even after 20 days. With the overall preference criteria and trace amounts of oxygen, the observed shelf life of fios de ovos was found to be 15 days, 6 days and less than 4 days in AP, MAP and air packaging, respectively. Thus, the use of an oxygen scavenger sachet for packed fios de ovos could ensure a 2 week mold-free irrespective of initial contamination and satisfactory according to sensory evaluation and concern of the anaerobic microorganisms. The prolongation in shelf life may allow transportation of this product to a wider area, in turn, increasing market size, and improve consumer confidence, as well as minimize unsatisfied product return. In addition, shelf life extension could be longer than 2 weeks if minimization of initial microbial load has been achieved by good manufacturing practice (GMP).