Optimization of modified atmosphere packaging with respect to physicochemical characteristics of Requeijao

• Type: Article in International Scientific Journal
• Date: 2000

Authors

Pintado, ME (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Food Research International

Vol. 33

Pages: 821-832

ISSN: 0963-9969

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 33 Citations

Scopus - 37 Citations

Other information

Authenticus ID: P-001-1GZ

DOI: 10.1016/s0963-9969(00)00078-8

Abstract (EN): The effects of modified atmosphere packaging on physicochemical and sensorial characteristics (contents of free fatty acids, lactose, lactic acid and moisture, as well as pH and rigidity) in Portuguese whey cheese (Requeijao) were studied following a response surface methodology using storage time, storage temperature and fraction of CO2 in the flushing gas as manipulated variables. Inspection of the sensorial optima in terms of the different parameters indicated that it is convenient to set the storage temperature equal to 4 degreesC because no significant lipolysis takes place, irrespective of overhead atmosphere. Plain CO2 as flushing gas will in general ensure more constant composition until 15 days and will provide protection against extensive lipolysis. In terms of overall visual aspect, all packaged cheeses were preferred to their unpackaged counterparts; however, in terms of-acidic smell, only whey cheeses stored at 4 degreesC exhibited significant differences relative to those stored at higher temperatures.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12