Quality Evaluation of Grated Graviera Cheese Stored at 4 and 12 degrees C using Active and Modified Atmosphere Packaging

 
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2011 (EN)
Quality Evaluation of Grated Graviera Cheese Stored at 4 and 12 degrees C using Active and Modified Atmosphere Packaging (EN)

Mexis, S. F. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Mexis, S. F. (EN)

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)

grated graviera cheese (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

Packaging Technology and Science (EN)

English

2011

<Go to ISI>://000287537800002



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