The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

スポンサーリンク

概要

• 論文の詳細を見る

• In this work, it was aimed to determine the effect of packaging technique on some quality properties of “Crottin de Chavignol” type goat cheese packaged under vacuum (VP) and modified atmosphere (MAP) (%20 CO2 + %80 N2) during storage at + 4°C and also to compare these two packaging techniques to be able determine the more suitable packaging technique for “Crottin de Chavignol” type goat cheese. Sampling was carried out for physicochemical, microbiological, sensory and textural analyses at 1st day, 3rd, 6th, 9th,12th and 15th weeks. Control cheeses which were packaged under atmospheric air were unacceptable sensorially at 3rd week due to their visible mould growth. Both modified atmosphere and vacuum packaging had favourable effects on physicochemical properties, microbiological properties, color, sensory attributes of Crottin de Chavignol type goat cheese to longer the shelf life of cheese. According to the results of our study, at 15th weeks mould growth increased to 2.3 log cfu/g and 3.8 log cfu/g at MAP and VP cheese samples respectively whereas the mould growth was > 1 log cfu/g at 1.day of storage. And the taste scores of VP cheese samples were below acceptability limit at 15th weeks because of formation of oxidized flavour. The packaging type whether MAP or VP didnt significantly affected the pH, dry matter, color and textural properties except hardness, chewiness and gumminess. Hardness, chewiness and gumminess values of VP cheeses were higher than MAP cheese samples.

• 社団法人　日本食品科学工学会の論文
• 2009-07-01

著者

• Seckin A.

  Celal Bayar University Engineering Faculty Food Engineering Department

• Balkir Pinar

  Ege University Ege Technical And Business College

• Seckin A.

  Celal Bayar University Food Engineering Department

• KIZILIRMAK ESMER

  Ege University, Food Engineering Department Bornova Izmir

• IRKIN Reyhan

  Balikesir University, Susurluk College

• Irkin Reyhan

  Balikesir Univ. Susurluk Balikesir Tur

• KIZILIRMAK ESMER

  Ege University, Food Engineering Department

関連論文

• Control of Listeria monocytogenes in Ground Chicken Breast Meat under Aerobic, Vacuum and Modified Atmosphere Packaging Conditions with or without the Presence of Bay Essential Oil at 4℃
• Effects of Prebiotics (Inulin and Fructooligosaccharide) on Quality Attributes of Dried Yoghurt (Kurut)
• The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

スポンサーリンク