Changes in biochemical and sensory parameters in industrial blue-veined cheeses in different packaging
2018
Duval, P. | Chatelard-Chauvin, C. | Gayard, C. | Rifa, E. | Bouchard, P. | Hulin, S. | Delile, Armelle | Pollet, B. | Montel, C. | Picque, D. | Pôle Fromager AOP du Massif Central | ESEPAC | Unité Mixte de Recherche sur le Fromage (UMRF) ; Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Université Clermont Auvergne [2017-2020] (UCA [2017-2020]) | Laboratoire Microorganismes : Génome et Environnement (LMGE) ; Université Clermont Auvergne [2017-2020] (UCA [2017-2020])-Centre National de la Recherche Scientifique (CNRS) | Laboratoire de Biophotonique et Pharmacologie - UMR 7213 (LBP) ; Centre National de la Recherche Scientifique (CNRS)-Réseau nanophotonique et optique ; Université de Strasbourg (UNISTRA)-Université de Haute-Alsace (UHA) Mulhouse - Colmar (Université de Haute-Alsace (UHA))-Centre National de la Recherche Scientifique (CNRS)-Université de Strasbourg (UNISTRA)-Université de Haute-Alsace (UHA) Mulhouse - Colmar (Université de Haute-Alsace (UHA))-Centre National de la Recherche Scientifique (CNRS) | Génie et Microbiologie des Procédés Alimentaires (GMPA) ; Institut National de la Recherche Agronomique (INRA)-AgroParisTech | Conseil Regional Auvergne [1130]; France Agrimer [2013-0513]; Organisms of Protection and Management for PDO cheeses Fourme d'Ambert and Bleu d'Auvergne
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Show more [+] Less [-]English. The effects of packaging on the biochemical and sensory characteristics of industrial blue-veined cheese (pieces of cheeses pre-packaged in materials of different permeability and whole cheeses traditionally wrapped in aluminium foil) were evaluated over 43 days of storage. In cheese pieces in reduced-O-2 packaging, less ammonia production and lower proteolysis were observed. Packaged cheese pieces were distinguished from controls by higher levels of (a) methyl ketones and their corresponding alcohols and acids, (b) methyl acids derived from branched chain amino acids and (c) esters. This may be due to less oxidation. Packaged cheese pieces were also more acid, with more pungency, creaminess and milky odour and less bitterness than the control cheeses. They have high moisture content, owing to the low water vapour permeability of the films. Fourme d'Ambert cheese pieces wrapped in permeable film behaved similarly to the corresponding control throughout storage.
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