Shelf-life extension and quality attributes of the whey cheese ''Myzithra Kalathaki'' using modified atmosphere packaging

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2008 (EN)
Shelf-life extension and quality attributes of the whey cheese ''Myzithra Kalathaki'' using modified atmosphere packaging (EN)

Dermiki, M. (EN)

Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας (EL)
Dermiki, M. (EN)

The present work evaluated the effect of modified atmosphere packaging (MAP) on quality characteristics and shelf-life extension of the whey cheese ''Myzithra Kalathaki'' using microbiological, chemical and sensory analyses. Myzithra cheese was packaged in four different atmospheres: vacuum, 20% CO2/80% N-2 (M-1), 40% CO2/60% N-2 (M-2) and 60% CO2/40% N-2 (M-3); identical cheese samples were packaged in air, taken as controls. All cheese samples were kept under refrigeration (4 +/- 0.5 degrees C) for 45 days. Of the four atmospheres, the M-2 and M-3 gas mixtures were the most effective for inhibiting growth of aerobic microflora and psychrotrophs in cheese samples until days 40 and 33 of refrigerated storage, respectively. Lactic acid bacteria (LAB) were part of the cheese microflora becoming dominant toward the end of the storage period regardless of packaging conditions. Enterobacteriaeceae were also part of the cheese microflora being effectively inhibited after day 35 of storage. Molds and yeasts were also totally inhibited by MAP (M-2 and M-3) gas mixtures throughout the entire storage period. Of the chemical quality indices determined, lipid oxidation varied below 0.005 absorbance at 532 nm for all treatments, except control samples for which absorbance values of 0.02 were recorded after 35 days of storage. Lipolysis did not vary significantly with type of packaging treatment while proteolysis values showed and increasing trend up to day 25 of storage and then decreased toward the end of the storage period. Sensory evaluation (odour and taste) showed that Myzithra cheese packaged under MAP (M-2 and M-3) retained good sensory characteristics for 30 days of storage while control samples were sensorily unacceptable after 10-12 days of storage. (C) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. (EN)

whey cheese (EN)

Πανεπιστήμιο Ιωαννίνων (EL)
University of Ioannina (EN)

Lwt-Food Science and Technology (EN)



<Go to ISI>://000251449800012

Elsevier (EN)

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