EFFECT OF ACTIVE PACKAGING ON MICROBIOLOGICAL SHELF-LIFE AND SENSORY PARAMETERS OF TVOROG CHEESES
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 2
Abstract
In the study, active packaging (AP) with oxygen absorbers was used to package tvorog cheeses. A comparative material consisted of MAP (modified atmosphere packaging) packaged cheeses and of control cheeses packaged using active packaging (AP). All the packaged samples were cold stored over a period of 7, 14, and 21 days. The composition of th e atmosphere inside the package of fresh and stored tvorog cheeses was determined, and all the samples were microbiologically analyzed and sensory as- sessed. The counts of coliforms, yeast, and moulds were determined. It was proved that the content of oxygen was very low both in AP and in MAP throughout storage and ranged from 0.00 % in AP (with oxygen absorbers) to 0.76 % in MAP. The oxygen absorbers effectively reduced the content of oxygen to trace am ounts in the packages of tvorog cheeses. The results of a microbiological analysis of tvorog cheeses clearly point out that the packaging in the atmosphere composed of 100 % of CO 2 inhibited, most effectively, the growth of the microorganism groups studied, thus, extended the shelf-life of tvorog chees- es to 21 days. The active packaging made it possible to keep the amount of microbes at a standard level only until the 14th day. Similar correlations were repor ted while assessing sensory attributes of tvorog cheeses using a grading approach.
Authors and Affiliations
Helena Panfil-Kuncewicz, Anna Lis, Monika Majewska
Keywords
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- EP ID EP131920
- DOI 10.15193/zntj/2014/93/190-203
- Views 59
- Downloads 0
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