Evaluation of physico-chemical changes and FT-NIR spectra in fresh egg pasta packed in modified atmosphere during storage at different temperatures

Physico-chemical properties (i.e. water activity, colour, absorption index and hardness) influence stability, quality consumer acceptability of fresh pasta. The aim this study was to investigate the effect storage time on physico-chemical pasta stored at different temperatures (0, 5 10 °C). Storage significantly affected macroscopic (water its status freezable water). During all temperatures, activity decreased, confirming a reduction in mobility product. increased hardness caused index. Fresh egg retained yellow while lipid oxidation indices were only slightly affected. With increase temperature, kinetic rate gelatinisation degree decreased. In contrast, with temperature. Arrhenius relationship explained temperature dependence reaction constants, FT-NIR analysis showed structural reorganisation matrix during storage. Generally, involved water, starch proteins interactions, an important factor affecting these modifications specific effects (e.g. hardness).