کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10978248 | 1108056 | 2011 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese](/preview/png/10978248.png)
چکیده انگلیسی
To prolong the shelf life of burrata cheese, we evaluated the effects of lysozyme and EDTA disodium salt (Na2-EDTA) with or without modified-atmosphere packaging (MAP) conditions. In particular, 3 concentrations of enzyme were combined with packaging in air and under MAP (95:5 CO2:N2). The decline in quality of burrata cheese stored at 8°C was assessed by monitoring microbiological and sensory quality, in addition to pH and headspace composition. The combination of lysozyme/Na2-EDTA and MAP prolonged cheese shelf life, especially at the highest lysozyme concentration. In particular, the tested strategy was effective against microbial spoilage phenomena that appeared to be the quality factor that determine product unacceptability.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 94, Issue 11, November 2011, Pages 5289-5297
Journal: Journal of Dairy Science - Volume 94, Issue 11, November 2011, Pages 5289-5297
نویسندگان
A. Conte, I. Brescia, M.A. Del Nobile,