气调包装对图卢姆奶酪保质期的影响

IF 0.7 4区 农林科学 Q3 AGRONOMY
Pelin Demir, O. I. Ilhak, Gülsüm Öksüztepe
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引用次数: 0

摘要

图卢姆奶酪是土耳其生产的最重要的传统发酵乳制品之一。本研究调查了改良气氛包装对图卢姆奶酪的微生物、理化、感官特性和保质期的影响。为此,图卢姆奶酪样品被分为四组(B=100% CO2、C=100% N2、D=70% N2+30% CO2、E=75% N2+25% CO2),对照组样品在空气中包装(A)。在第 0、30、60、90、120、150、180、210 和 240 天,对储存在 4±1°C 的这些样品进行微生物、化学和感官分析。在贮藏期间,TMAB、LLP、乳酸链球菌、脂肪分解微生物、蛋白分解微生物和酵母霉菌的数量都有所增加,而大肠菌群、肠杆菌科和金黄色葡萄球菌的数量在所有组别中都持续下降。在贮藏期间,所有组别中检测到的大肠杆菌和硫酸盐还原厌氧菌数量均低于可检测水平(<1.0 log10 CFU/g)。在所有组别中,其他化学参数值持续上升,而 pH 值在储存期间持续下降。据观察,在贮藏期间,样品的总感官评分持续下降。不过,当对 E 组的分数进行内部评估时,发现了显著的差异。 总之,用 MAP 包装的图卢姆奶酪样品在质量上发生了显著变化,其保质期也得到了延长。 关键词气调包装;质量特性;感官评价;保质期延长;图卢姆奶酪
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The impact on shelf life of Tulum cheese of modified atmosphere packaging
Tulum cheese is one of the most important conventional fermented dairy products produced in Türkiye. In this study, the effects of modified atmosphere packaging on the microbiological, physicochemical, sensory properties, and shelf life of Tulum cheese were investigated. For this aim, Tulum cheese samples were divided into four groups (B=100% CO2, C =100% N2, D=70% N2+30% CO2, E=75% N2+25% CO2), and the control samples were packaged in the air (A). These samples stored at 4±1°C were analyzed for the microbiological, chemical, and sensory on days 0, 30, 60, 90, 120, 150, 180, 210, and 240. TMAB, LLP, lactic streptococcus, lipolytic microorganisms, proteolytic microorganisms, and yeast-mold counts increased while the counts of coliform group bacteria, Enterobacteriaceae, and Staphylococcus aureus continually decreased in all groups during the storage. During the storage period, the E. coli and sulfate-reducing anaerobic bacteria counts were detected below detectable levels (<1.0 log10 CFU/g) in all groups. Other chemical parameter values increased continuously while pH values continually decreased during the storage in all the groups. It was observed that the total sensory scores of the samples decreased continually during the storage period. However, when the scores of the E group were evaluated within themselves, significant differences were obtained.  In conclusion, Tulum cheese samples packaged in MAP showed significant changes in quality, and their shelf life was extended. Keywords: Modified atmosphere packaging; Quality characteristics; Sensory evaluation; Shelf-life extension; Tulum cheese
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来源期刊
Emirates Journal of Food and Agriculture
Emirates Journal of Food and Agriculture AGRONOMYFOOD SCIENCE & TECHNOLOGY&nb-FOOD SCIENCE & TECHNOLOGY
CiteScore
1.80
自引率
0.00%
发文量
18
期刊介绍: The "Emirates Journal of Food and Agriculture [EJFA]" is a unique, peer-reviewed Journal of Food and Agriculture publishing basic and applied research articles in the field of agricultural and food sciences by the College of Food and Agriculture, United Arab Emirates University, United Arab Emirates.
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