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;
2007-01-01
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.| File | Dimensione | Formato | |
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