کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2100096 1082971 2006 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films
چکیده انگلیسی

This paper compares the performance of three novel biodegradable films having different gas and water vapour permeabilities to the performance of a multilayer film made of polyethylene and EVOH and having high barrier properties. As model food C. Pugliese cheese was chosen. The samples were stored for 28 days and, once a week, they were analysed using sensory and instrumental tests.Sensory data showed samples packed in high permeable biodegradable film were different from fresh cut samples after only 7 days of storage, whereas the other biodegradable films having intermediate water vapour permeability allowed the cheese to keep its sensory properties unchanged for 21 days. The only film which maintained the sensory properties of cheese, with except for texture, during all the investigated time, was the high barrier film. The sensory data are confirmed by acceptability scores.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 17, Issue 4, April 2006, Pages 169–176
نویسندگان
, , , , , ,