Quality Evaluation of Grated Graviera Cheese Stored at 4 and 12 degrees C using Active and Modified Atmosphere Packaging
Φόρτωση...
Ημερομηνία
Συγγραφείς
Mexis, S. F.
Chouliara, E.
Kontominas, M. G.
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
Packaging Technology and Science
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
The effect of active [oxygen absorber (OA) combined with an ethanol emitter (EE)] and modified atmosphere (100% Nitrogen) packaging in combination with a high barrier experimental polyethylene terephthalate-silicon oxides//low density polyethelene film on shelf-life extension of grated Graviera cheese stored at 4 and 12 degrees C was investigated. Microbiological (total viable counts, Pseudomonads, lactic acid bacteria, Enterobacteriaceae and Yeasts/Moulds), physico-chemical (pH, thiobarbituric acid and colour) and sensory (odour and taste) changes occurring in the product were monitored as a function of treatment and storage time (10 weeks). Sensory shelf-life was approximately 1, 1.5, 4.5, 6, 9 and at least 10 weeks for control samples (12 and 4 degrees C), for N2 packaged samples (12 and 4 degrees C) and samples packaged with the OA + EE (12 and 4 degrees C), respectively. At the point of sensory rejection, yeasts and moulds increased from 2.00 to 3.60 and 5.55 log CFU/g for control samples stored at 4 and 12 degrees C, respectively. Similarly, for samples stored under nitrogen, yeasts and moulds reached 2.00 and 2.32 log CFU/g at 4 and 12 degrees C, respectively. Yeasts and moulds in samples with the OA + EE remained below 2 log CFU/g throughout the entire storage period, irrespective of storage temperature. pH varied between 5.72 and 6.49 depending on specific treatment. Malondialdehyde absorbance ranged between 0.05 for fresh samples and 0.79 mg/kg at the time of sensory rejection of samples. Light parameters L and b decreased while parameter a increased during storage, reflecting a gradual discolouration of all samples and especially those stored at 12 degrees C. Copyright (c) 2010 John Wiley & Sons, Ltd.
Περιγραφή
Λέξεις-κλειδιά
grated graviera cheese, shelf-life extension, ethanol emitter and oxygen absorber, modified atmosphere packaging, parmigiano-reggiano cheese, light-induced oxidation, shelf-life, cottage cheese, listeria-monocytogenes, mozzarella cheese, semihard cheeses, oxidized flavor, hard cheese, growth
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000287537800002
http://onlinelibrary.wiley.com/store/10.1002/pts.916/asset/916_ftp.pdf?v=1&t=h0dwamda&s=9fe434f1d7a85b24b305e107d870e674b4c1de16
http://onlinelibrary.wiley.com/store/10.1002/pts.916/asset/916_ftp.pdf?v=1&t=h0dwamda&s=9fe434f1d7a85b24b305e107d870e674b4c1de16
Γλώσσα
en
Εκδίδον τμήμα/τομέας
Όνομα επιβλέποντος
Εξεταστική επιτροπή
Γενική Περιγραφή / Σχόλια
Ίδρυμα και Σχολή/Τμήμα του υποβάλλοντος
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας