SHELF LIFE DETERMINATION OF FRESH CHEESE SUBJECTED TO DIFFERENT MODIFIED ATMOSPHERES PACKAGING

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

FELFOUL I.; ATTIA H.; BORNAZ S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY Year:2017 | Volume:19 | Issue:5 Page(s): 847-860

Download Full-Text

Persian Verion

View:

648

Download:

187

Cites:

Information Journal Paper

Title

SHELF LIFE DETERMINATION OF FRESH CHEESE SUBJECTED TO DIFFERENT MODIFIED ATMOSPHERES PACKAGING

Author(s)

FELFOUL I. | ATTIA H. | BORNAZ S. | Issue Writer Certificate

Keywords

AEROBIC MICROFLORAQ3

MOZZARELLA CHEESEQ3

SENSORY EVALUATIONQ3

YEASTSQ3

Abstract

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±1oC) for 6 weeks. Atm 5 gas mixture was the most effective for inhibiting aerobic microflora growth in cheese samples stored at 4oC 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 4oC by 81 days, compared to the control.

Multimedia

No record.

Cites

No record.

References

COMBINED TREATMENT OF MODIFIED ATMOSPHERE PACKAGING AND SALICYLIC ACID IMPROVES POSTHARVEST QUALITY OF NECTARINE (PRUNUS PERSICA L.) FRUIT

Cite

APA: Copy

FELFOUL, I., ATTIA, H., & BORNAZ, S.. (2017). SHELF LIFE DETERMINATION OF FRESH CHEESE SUBJECTED TO DIFFERENT MODIFIED ATMOSPHERES PACKAGING. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 19(5), 847-860. SID. https://sid.ir/paper/62549/en

Vancouver: Copy

FELFOUL I., ATTIA H., BORNAZ S.. SHELF LIFE DETERMINATION OF FRESH CHEESE SUBJECTED TO DIFFERENT MODIFIED ATMOSPHERES PACKAGING. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2017;19(5):847-860. Available from: https://sid.ir/paper/62549/en

IEEE: Copy

I. FELFOUL, H. ATTIA, and S. BORNAZ, “SHELF LIFE DETERMINATION OF FRESH CHEESE SUBJECTED TO DIFFERENT MODIFIED ATMOSPHERES PACKAGING,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 19, no. 5, pp. 847–860, 2017, [Online]. Available: https://sid.ir/paper/62549/en

Related Journal Papers