کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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223773 | 464401 | 2012 | 6 صفحه PDF | دانلود رایگان |
The effect of high pressure (HP; 300 and 400 MPa for 5 min at 6 °C) on physico-chemical, microbial, color, texture and sensorial characteristics of starter-free fresh cheeses stored at 4 and 8 °C was studied. Physico-chemical parameters considered were total solids, fat, total protein, pH, whey loss and water activity. The microbiological quality was studied, on cheeses stored at 4 and 8 °C, by enumerating aerobic mesophilic bacteria, lactococci, psychrotrophic bacteria, Enterobacteriaceae, Escherichia coli, molds and yeasts. Cheeses treated at 300 and 400 MPa, stored at 4 °C, presented a shelf-life of 14 and 21 days, respectively, compared to untreated control cheese, which presented a shelf life of 7 days. On the other hand, HP treatments modified the texture (more firm) and color (more yellow) compared to control cheeses. These changes were detected by instrumental and sensory analysis.
► We study the effect of high pressure on shelf-life of fresh cheese.
► High pressure improves microbiological quality of fresh cheeses during cold storage.
► High pressure treatments slightly modified texture and color.
Journal: Journal of Food Engineering - Volume 110, Issue 2, May 2012, Pages 248–253