Pascalisation of ready-to-make salted tarts: Quiches lorraines

Abstract

The three parts of the salted tart quiche lorraine (pastry, sauce and strips of bacon) were gas-packaged separately and treated for 5 minutes at room temperature at 300 MPa, 400 MPa and 500 MPa. The 500 MPa pressure allowed us to respect the French microbiological norms for a storage of 50 days at 4°C (total microflora < 3 · 10⁵ colonies forming units (CFU)/g and coliforms < 10³ CFU/g).

Sensorial analysis were done after assembling of the 3 parts and cooking. There were significant differences only for 2 characteristics among 5, between untreated (1 day old) and pressurised quiches (30 days old).

Key Words:

• Quiche lorraine
• Salted tarts
• Pastry
• Strips of bacon
• Stabilisation
• High pressure processing