High Hydrostatic Pressure for Preservation of Salted Tarts: Quiche Lorraine

摘要

Shelf-life (at 4 deg C) of vacuum-packed quiche lorraine, which was of 3 weeks without high pressure treatment, was increased from 12 weeks to more than 15 weeks after pressurisation at 400, 500 or 600 MPa for 5 min at room temperature. Shelf-life of untreated gas-packed (50percent N_2 / 50percent CO_2) quiches was of 5 weeks against at least 14 weeks after pressurisation at 400 or 500 MPa. Sensorial analysis showed no significant difference betweeen untreated and pressurised gas-packed quiches. There were differences of taste for vacuum-packed quiches which were certainly due to not well controlled amounts of salt in both types of quiches.