Influence of modified atmosphere packaging and storage at deep freeze conditions on the sensory characteristics of Mozzarella cheese

摘要

Consumer's demand for fresh naturally preserved food products has grown dramatically in recent years. Modified atmosphere packaging (MAP) has proved to be most innovative growth area in food packaging. The study was conducted by using MAP for enhancement of shelf life of Mozzarella cheese. Mozzarella cheese (300 g) was placed in high barrier bags under five different atmospheres viz., air (atm 1), vacuum (atm 2), 100% CO_2 (atm 3), 100% N_2 (atm 4), and mixture of 50% N_2 and 50% CO_2 (atm 5). A headspace to cheese ratio of 1-2 litres gas / kg cheese was initially set in the MAP. Product was stored at -10 to -15 deg C. Periodically, the product was evaluated for sensory. The critical parameter was sensory degradation. The shelf life of Mozzarella cheese in conventional air package was 14-16 d. However, significant increase in shelf life was achieved: 90 d under 100% CO_2, 75 d under 50% CO_2 and 50% N_2, and 65 d under 100 % N_2 during deep-freeze conditions.