Influence of active packaging on the shelf life of soft cheese Kleo
2011
Muizniece-Brasava, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Dukalska, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Murniece, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Sarvi, S., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Dabina-Bicka, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Kozlinskis, E., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The research was carried out at the Faculty of Food Technology of the Latvia University of Agriculture (LLU). Soft cheese Kleo produced in Latvia was used for experiments. At present the cheese Kleo has been found on the market place in vacuum packaging (VP) and its shelf life is not more than 15 days. For shelf life extension an active packaging in combination with modified atmosphere (MAP) was investigated. Following packaging materials were used: OPP, PE/PA, PE/OPA and Multibarrier 60. An iron based oxygen scavenger sachets of 50 cc obtained from Packaging Solutions OÜ was used. Cheese samples of 100±10 g were packaged in polymer pouches (110 x 120 mm). Modified atmospheres consisting of carbon dioxide CO2 (E 290) 30% and nitrogen N2 (E 941) 70% was used, while VP was selected as the control packaging. Pouches were hermetically sealed by MULTIVAC C300 vacuum chamber machine, stored in a Commercial Freezer/Cooler ''Elcold'' at the temperature of +4.0±0.5 deg C up to 32 days’ and analysed before packaging and in the 0, 5th, 11th, 15th, 18th, 22nd, 25th, 29th and 32nd day of storage. Physical and chemical properties: headspace gas composition, pH, acidity, moisture content, and microbial conditions were evaluated. By use of both usual MAP conditions as well as with oxygen scavenger commitment in the pouch the shelf life was extended, good outside appearance and lactic acid aroma was observed.
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