Novatoriska iepakojuma ietekme uz piena pomādes konfekšu – šerbeta – kvalitāti uzglabāšanas laikā

Ungure, E., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Muzniece-Brasava, S., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Dukalska, L., Latvia Univ. of Agriculture, Jelgava . Faculty of Food Technology. Dept. of Food Technology

Influence of innovative packaging on the quality of milk pomade sweets – sherbet – during storage | Novatoriska iepakojuma ietekme uz piena pomādes konfekšu – šerbeta – kvalitāti uzglabāšanas laikā

2013

Ungure, E., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Muzniece-Brasava, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Dukalska, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology

The objective of the research was to evaluate the quality of milk pomade sweet - sherbet - packaged in different packaging materials, using various packaging technologies. Four packaging materials were employed: two biodegradable films (Ceramis®-PLA coated with a barrier of pure silicon oxide [SiOx], and metallised NatureFlex 23NM), and two conventional films (metallised BOPET/PE, and Multibarrier 60 HFP as a control). Samples of sherbet were packaged using several technologies: active packaging (with incorporated ironbased oxygen scavenging sachets), modified atmosphere packaging consisting of 100% CO2, and surrounding air ambience (control). The physicochemical properties - moisture, hardness, and colour - were analysed before packaging and after 2, 4, 6, 8, 10, 12, 14, and 16 storage weeks. The samples were stored at room temperature - +21±1 °C. At the beginning of the experiment, the quality of sherbet was excellent in terms of taste, smell, colour, moisture content, and hardness expressed by cutting force. During the storage, those properties changed and the quality of the product decreased. The research suggests this can be explained by the loss of moisture in some samples leading to hardening of the product, which in its turn directly influenced the colour stability expressed by total colour difference ΔE*.

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