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Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage
Packaging Technology and Science ( IF 2.8 ) Pub Date : 2019-09-17 , DOI: 10.1002/pts.2482
Anca Mihaly Cozmuta 1 , Anca Peter 1 , Leonard Mihaly Cozmuta 1 , Camelia Nicula 1 , Robert Apjok 1 , Goran Drazic 2 , Franks Kamgang Nzekoue 3, 4 , Xiaohui Huang 3, 5 , Stefania Silvi 3 , Gianni Sagratini 5 , Antonio Peñas 6 , Antonio Jesus Calahorro 6 , Manuela Cano‐Galey 6 , Ondřej Hodek 7
Affiliation  

Ricotta is a highly perishable cheese of which shelf‐life is strongly influenced by the properties of packages in which it is stored. Four plastic packages currently in use in Italy (IT), Romania (RO), Slovenia (SLO), and Spain (SP) are characterized in term of structure, barrier, and antimicrobial properties, and their efficiency in the ricotta storage at 4°C is assessed. Differential scanning calorimetry and Fourier‐transform infrared spectroscopy analysis indicate that the IT and SP packages are made of low‐density polyethylene and the RO and SLO packages consist of polyethylene and polyamide 6. Permeability to the water vapour and oxygen transmission rate vary as follows: IT>SLO > RO > SP and SP > IT>RO > SLO, respectively. The SP package expressed the highest antimicrobial inhibition whilst the IT package the lowest. The maximum amounts of volatile compounds in cheese were reached after 3 days in the IT and SP packages and after 6 days in the SLO and RO packages. The score 2.8 for cheese overall acceptability was exceeded after 7 days in the IT, RO, and SP packages and 6 days in the SLO package. Barrier properties of packages significantly influence the shelf‐life of ricotta. Low barrier properties resulted in high level of oxygen and water vapours inside the headspace of packages ultimately favour the microbial development. The simultaneous compliance of microbiological safety level and overall acceptability score gives ricotta a shelf‐life of 3 days in the IT, RO, and SP packages and 1 day in the SLO package.

中文翻译:

包装特性对乳清干酪在储存过程中物理化学,微生物学和感官特性的影响

乳清干酪是一种极易腐烂的奶酪,其保质期受其存储包装性质的强烈影响。目前在意大利(IT),罗马尼亚(RO),斯洛文尼亚(SLO)和西班牙(SP)使用的四种塑料包装的结构,阻隔性和抗菌性能以及它们在4°下的意大利乳清干酪储存中的效率具有特征C被评估。差示扫描量热法和傅里叶变换红外光谱分析表明,IT和SP包装由低密度聚乙烯制成,RO和SLO包装由聚乙烯和聚酰胺6组成。对水蒸气和氧气的透过率变化如下: IT> SLO> RO> SP和SP> IT> RO> SLO。SP包装的抗菌抑制效果最高,而IT包装的抗菌抑制效果最低。在IT和SP包装中放置3天之后,在SLO和RO包装中放置6天之后,奶酪中的挥发性化合物达到最大量。在IT,RO和SP软件包中使用7天,在SLO软件包中使用6天后,奶酪的总体可接受性得分超过了2.8分。包装的阻隔性能会显着影响意大利乳清干酪的保质期。低阻隔性能导致包装顶部空间内的氧气和水蒸气含量高,最终有利于微生物发展。微生物安全性水平和总体可接受性评分的同时符合性,使意大利乳清干酪在IT,RO和SP包装中的保质期为3天,在SLO包装中的保质期为1天。在IT,RO和SP软件包中使用7天,在SLO软件包中使用6天后,奶酪的总体可接受性得分超过了2.8分。包装的阻隔性能会显着影响意大利乳清干酪的保质期。低阻隔性能导致包装顶部空间内的氧气和水蒸气含量高,最终有利于微生物发展。微生物安全性水平和总体可接受性评分的同时满足,使意大利乳清干酪在IT,RO和SP包装中的保质期为3天,在SLO包装中的保质期为1天。在IT,RO和SP软件包中使用7天,在SLO软件包中使用6天后,奶酪的总体可接受性得分超过了2.8分。包装的阻隔性能会显着影响意大利乳清干酪的保质期。低阻隔性能导致包装顶部空间内的氧气和水蒸气含量高,最终有利于微生物发展。微生物安全性水平和总体可接受性评分的同时满足,使意大利乳清干酪在IT,RO和SP包装中的保质期为3天,在SLO包装中的保质期为1天。低阻隔性能导致包装顶部空间内的氧气和水蒸气含量高,最终有利于微生物的发展。微生物安全性水平和总体可接受性评分的同时满足,使意大利乳清干酪在IT,RO和SP包装中的保质期为3天,在SLO包装中的保质期为1天。低阻隔性能导致包装顶部空间内的氧气和水蒸气含量高,最终有利于微生物发展。微生物安全性水平和总体可接受性评分的同时满足,使意大利乳清干酪在IT,RO和SP包装中的保质期为3天,在SLO包装中的保质期为1天。
更新日期:2019-09-17
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