Volume 19, Issue 4 (2017)                   JAST 2017, 19(4): 847-860 | Back to browse issues page

‎ 20.1001.1.16807073.2017.19.4.13.4

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Felfoul I, Attia H, Bornaz S. Shelf Life Determination of Fresh Cheese Subjected to Different Modified Atmospheres Packaging. JAST 2017; 19 (4) :847-860
URL: http://jast.modares.ac.ir/article-23-8936-en.html
Shelf Life Determination of Fresh Cheese Subjected to Different Modified Atmospheres Packaging
I. Felfoul 1, H. Attia2 , S. Bornaz3
1- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisie.|Ecole Supérieure des Industries Alimentaires de Tunis, Université de Carthage, 58 Rue Alain Savary, 1003 Tunis, Tunisie.
2- Laboratoire Analyses, Valorisation et Sécurité des Aliments (LAVASA), Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route de Soukra, 3038 Sfax, Tunisie.
3- Ecole Supérieure des Industries Alimentaires de Tunis, Université de Carthage, 58 Rue Alain Savary, 1003 Tunis, Tunisie.
Abstract:   (3985 Views)
The aim of this study was to determine the physicochemical, microbiological, and sensory properties as well as shelf life of fresh mozzarella cheese samples. Fresh mozzarella cheese samples were packaged under five different Modified Atmospheres (MAP): Vacuum (Atm 2), 40% CO2/60% N2 (Atm 3), 60% CO2/40% N2 (Atm 4), 100% CO2 (Atm 5) and 100% N2 (Atm 6). Identical cheese samples were packaged in air (Atm 1), taken as the control. All cheese samples were kept under refrigeration (4±1°C) for 6 weeks. Atm 5 gas mixture was the most effective for inhibiting aerobic microflora growth in cheese samples stored at 4°C during 6 weeks. Lactic acid bacteria were not affected by CO2 presence even in high concentrations. Yeasts and moulds were totally inhibited by Atm 5 gas mixture throughout the entire storage period. Sensory evaluation showed that cheese packaged under Atm 3 retained good sensory characteristics for 6 weeks of storage while control samples were appreciated the least. Atm 5 provided the best shelf life extension at 4°C by 81 days, compared to the control.
Keywords: Aerobic microflora, Mozzarella cheese, Sensory evaluation, Yeasts
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Article Type: Research Paper | Subject: Food Science and Technology
Received: 2015/12/16 | Accepted: 2016/05/18 | Published: 2017/07/1
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