Quality Evaluation of Grated Graviera Cheese Stored at 4 and 12 degrees C using Active and Modified Atmosphere Packaging
| dc.contributor.author | Mexis, S. F. | en |
| dc.contributor.author | Chouliara, E. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.date.accessioned | 2015-11-24T16:45:47Z | |
| dc.date.available | 2015-11-24T16:45:47Z | |
| dc.identifier.issn | 0894-3214 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8983 | |
| dc.rights | Default Licence | - |
| dc.subject | grated graviera cheese | en |
| dc.subject | shelf-life extension | en |
| dc.subject | ethanol emitter and oxygen absorber | en |
| dc.subject | modified atmosphere packaging | en |
| dc.subject | parmigiano-reggiano cheese | en |
| dc.subject | light-induced oxidation | en |
| dc.subject | shelf-life | en |
| dc.subject | cottage cheese | en |
| dc.subject | listeria-monocytogenes | en |
| dc.subject | mozzarella cheese | en |
| dc.subject | semihard cheeses | en |
| dc.subject | oxidized flavor | en |
| dc.subject | hard cheese | en |
| dc.subject | growth | en |
| dc.title | Quality Evaluation of Grated Graviera Cheese Stored at 4 and 12 degrees C using Active and Modified Atmosphere Packaging | en |
| heal.abstract | 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. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.primary | Doi 10.1002/Pts.916 | - |
| heal.identifier.secondary | <Go to ISI>://000287537800002 | - |
| heal.identifier.secondary | http://onlinelibrary.wiley.com/store/10.1002/pts.916/asset/916_ftp.pdf?v=1&t=h0dwamda&s=9fe434f1d7a85b24b305e107d870e674b4c1de16 | - |
| heal.journalName | Packaging Technology and Science | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2011 | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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