The aim of this work was to evaluate the shelf-life of portioned Provolone cheese packaged in protective atmosphere using four differentCO2/N2gasmixtures(10/90,20/80,30/70and100/0v/v)andat4and81C,inordertosimulate,respectively,themostcommon domestic andretail storageconditions. Controlsamples werevacuum-packaged.Furthermore,the acquireddatawereutilizedto predict the commercial shelf-life of the cheese. The gas mixture made up of 30% CO2 and 70% N 2 guaranteed portioned Provolone cheese the best preservability, since it was able to slow the proteolytic and lipolytic phenomena typical of cheese ripening more than all other gas mixtures.Furthermore,thismixturelengthenedProvolonecheeseshelf-lifeby50%incomparisonwithvacuum-packaging,bringingitto 280 days.

Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere

GALGANO, Fernanda;
2007

Abstract

The aim of this work was to evaluate the shelf-life of portioned Provolone cheese packaged in protective atmosphere using four differentCO2/N2gasmixtures(10/90,20/80,30/70and100/0v/v)andat4and81C,inordertosimulate,respectively,themostcommon domestic andretail storageconditions. Controlsamples werevacuum-packaged.Furthermore,the acquireddatawereutilizedto predict the commercial shelf-life of the cheese. The gas mixture made up of 30% CO2 and 70% N 2 guaranteed portioned Provolone cheese the best preservability, since it was able to slow the proteolytic and lipolytic phenomena typical of cheese ripening more than all other gas mixtures.Furthermore,thismixturelengthenedProvolonecheeseshelf-lifeby50%incomparisonwithvacuum-packaging,bringingitto 280 days.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11563/15669
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