EFFECT OF DIFFERENT PACKAGING METHODS ON THE QUALITY OF STUFFED AND SLICED MOZZARELLA CHEESE DURING STORAGE

摘要

Mozzarella produced with high moisture curd method was filled into a fibrousrncasing and was stored at 4C and 85% relative humidity for 5 days. Sliced cheesernwas packed in aerobic packaging (AP), vacuum packaging (VP) and modifiedrnatmosphere packaging (MAP) and was stored at 4C for 21 days.L* (lightness)rnvalue of the AP sample decreased, while an increased in other two treatments wasrndetected. Thea* (redness) values of VP and MAP samples decreased, while thernvalues of AP samples increased. Mesophilic aerobic bacteria, yeast and moldrncounts increased in the AP samples, while that of the VP and MAP samples countsrndecreased. Lactic acid bacterial count decreased in all three samples and the greatest decrease with a value of 3.90 log cfu/g was detected in samples packed inrnaerobic conditions. Samples with MAP had significantly better sensory scorern(P<0.05) than any other samples.