Light-induced changes in grated Graviera hard cheese packaged under modified atmospheres
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Ημερομηνία
Συγγραφείς
Τίτλος Εφημερίδας
Περιοδικό ISSN
Τίτλος τόμου
Εκδότης
Elsevier
Περίληψη
Τύπος
Είδος δημοσίευσης σε συνέδριο
Είδος περιοδικού
peer reviewed
Είδος εκπαιδευτικού υλικού
Όνομα συνεδρίου
Όνομα περιοδικού
International Dairy Journal
Όνομα βιβλίου
Σειρά βιβλίου
Έκδοση βιβλίου
Συμπληρωματικός/δευτερεύων τίτλος
Περιγραφή
Grated Graviera cheese was stored for up to 9 weeks under both fluorescent light and in the dark, packaged aerobically and under modified atmosphere packaging (MAP) of (a) 100% CO2, (b) 100% N-2 and (c) 50% CO2/50% N-2. Cheese samples stored under fluorescent light showed a higher degree of lipid oxidation (P < 0.05) (ca. 3-4 times higher for MAP samples and 20 times higher for aerobically packaged samples) and suffered a gradual discolouration compared with samples stored in the dark. Chemical composition did not produce statistically significant changes (P > 0.05) as a function of storage time. Solid phase microextraction-gas chromatography/mass spectroscopy was used to determine volatile compounds produced under specific packaging treatments. Free fatty acids, esters, aldehydes, ketones and alcohols were recorded for all treatments, with aerobic packaging and exposure to light giving higher concentrations of volatile compounds compared with other treatments. Sensory analysis showed that light, gas composition and storage time significantly affected (P < 0.05) taste and odour attributes of grated Graviera cheese. The best sensory attributes were obtained using 100% N-2 or 50% N-2/50% CO2 and storage in the dark. That is, samples packaged in either 100% N-2 or 50% N-2/50% CO2 retained acceptable taste for 9 weeks stored in the dark vs. 4 weeks under light. For aerobically packaged samples, respective shelf life was 2.5 weeks vs. 2 weeks.
Περιγραφή
Λέξεις-κλειδιά
sliced havarti cheese, volatile compounds, mozzarella cheese, fluorescent light, cheddar cheese, cottage cheese, stability, oxidation, quality, color
Θεματική κατηγορία
Παραπομπή
Σύνδεσμος
<Go to ISI>://000259836400008
http://ac.els-cdn.com/S095869460800112X/1-s2.0-S095869460800112X-main.pdf?_tid=b9eb17727cc13b6a2d1d191c2d0ea99a&acdnat=1333025175_b50df59431a8e53993115fa9ebd35510
http://ac.els-cdn.com/S095869460800112X/1-s2.0-S095869460800112X-main.pdf?_tid=b9eb17727cc13b6a2d1d191c2d0ea99a&acdnat=1333025175_b50df59431a8e53993115fa9ebd35510
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