کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4753148 1416513 2017 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Application of preservation strategies to improve the shelf life of spreadable cheese
ترجمه فارسی عنوان
استفاده از استراتژی های حفاظت برای بهبود عمر مفید پنیر قابل جذب
کلمات کلیدی
عمر مفید ترکیبات ضد میکروبی، پنیر قابل پخش
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
چکیده انگلیسی
Strategies designed to protract the shelf life of spreadable cheese obtained by acid coagulations are presented. First, the effectiveness of different headspace CO2 and N2 mixtures on the microbial and sensorial characteristics of the investigated produce was addressed; afterward, the modified atmosphere showing the best performances was combined with different antimicrobial compounds (lysozyme and Na2-EDTA; MicroGARD®400; potassium sorbate). Headspace gas concentration, pH, sensory quality, dairy spoilage microorganisms and lactic microflora were monitored. The work results suggest that CO2 at every tested concentration negatively influence the taste of spreadable cheese, while the best performances were recorded for samples packaged under 100% nitrogen that was able to control yeasts and moulds development. The most effective solution to increase the shelf life of spreadable cheese was obtained by the combination of lysozyme and Na2-EDTA with the selected MAP, 100% nitrogen, allowing to reach a shelf life of about 26 days confronted to the control samples (6 days).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Packaging and Shelf Life - Volume 11, March 2017, Pages 16-20
نویسندگان
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