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

The three parts of the salted tart quiche lorraine (pastry, sauce and strip s 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 u s to respect the French microbiological norms for a storage of 50 days at 4 degreesC (total microflora < 3 (.) 10(5) colonies forming units (CFU)/g an d coliforms < 10(3) CFU/g). Sensorial analysis were done after assembling of the 3 parts and cooking. T here were significant differences only for 2 characteristics among 5, betwe en untreated (1 day old) and pressurised quiches (30 days old).