The aim of this work was to evaluate the shelf-life of portioned Provolone cheese packaged in protective atmosphere using four different CO2/N2 gas mixtures (10/90, 20/80, 30/70 and 100/0 v/v) and at 4 and 8 1C, in order to simulate, respectively, the most common domestic and retail storage conditions. Control samples were vacuum-packaged. Furthermore, the acquired data were utilized to predictthe commercial shelf-life of the cheese. The gas mixture made up of 30% CO2 and 70% N2 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.

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

Favati, Fabio;
2007

Abstract

The aim of this work was to evaluate the shelf-life of portioned Provolone cheese packaged in protective atmosphere using four different CO2/N2 gas mixtures (10/90, 20/80, 30/70 and 100/0 v/v) and at 4 and 8 1C, in order to simulate, respectively, the most common domestic and retail storage conditions. Control samples were vacuum-packaged. Furthermore, the acquired data were utilized to predictthe commercial shelf-life of the cheese. The gas mixture made up of 30% CO2 and 70% N2 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.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11562/554860
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