Combined effect of vacuum packaging and refrigerated storage on the chemical quality of paneer tikka

Ahuja, Kunal Kumar; Goyal, Gyanendra Kumar

doi:10.1007/s13197-012-0688-x

Cited by 8 publications

(7 citation statements)

References 4 publications

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“…Slower rate of proteolysis was reported for white cheese (Turkish cheese) under vacuum compared to non-vacuum conditions stored at 4-5 o C for 90 days (Cinbas and Kilic, 2006). Ahuja and Goyal (2013) reported that increase in concentrations of tyrosine content of vacuum packed paneer tikka samples during refrigerated vacuum storage for a period of 30 days and observed duration of storage as well as type of package significantly affected tyrosine content. Fuentes et al 2015, reported that proteolysis did not showed significant changes during storage in pasta filata mexican cheese during refrigerated vacuum storage for 24 days.…”

Section: Resultsmentioning

confidence: 99%

Chemical changes of kradi cheese stored at refrigeration temperature under vacuum and normal conditions

Punoo¹

2020

IJDS

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This study investigated changes in chemical properties of kradi cheese stored under vacuum and normal conditions at 5 o C at weekly intervals for a period of fourteen weeks. The initial moisture content of 49.09 % in normal packed samples decreased to 48.34 % while in vacuum packed samples it decreased to 48.31 % at 14 th week of storage. The drop in initial pH was small in both vacuum packed and normal packed samples. The decrease in acidity was small in vacuum packed samples than normal packed samples. Fat leakage was less under vacuum packaging. The initial free fatty acid content of 0.93 meq/g in normal packed samples increased to 17.9 meq/g while in vacuum packed samples it increased to 21.31 meq/g on 14 th week of storage. The initial tyrosine value of 0.013 µg 5ml-1 in normal packed samples increased to 5.25 µg 5ml-1 while in vacuum packed samples it increased to 4.93 µg 5ml-1 on 14 th week of storage. The vacuum packaging retarded increase in acidity in comparison to normal packaging.

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Section: Resultsmentioning

confidence: 99%

Chemical changes of kradi cheese stored at refrigeration temperature under vacuum and normal conditions

Punoo¹

2020

IJDS

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“…Metal migration from utensils can occur due to various factors, including the type of metal used in electroplating, the thickness of the metal layer, the pH of the food or beverage, and the duration and temperature of contact between the utensil and the food or beverage [ 2–3 ] . Therefore, it is essential to assess the impact of electroplating on the migration of metal ions from utensils into food and beverages [ 4–6 ] .…”

Section: Introductionmentioning

confidence: 99%

Impact Assessment of Electroplating in the Leaching of Harmful Metals from Utensils

Sharma,

Tripathy,

Jain

2024

Macromolecular Symposia

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Electroplating is a widely used technique in the manufacturing of utensils for household and commercial use. This process involves the deposition of a metal coating onto a base material, such as steel or brass, to improve the aesthetics, durability, and corrosion resistance of the utensil. Several studies have investigated the migration of heavy metals from utensils, but there is a lack of research specifically focused on the impact of electroplating on this phenomenon. Therefore, this research article aims to assess the impact of electroplating by analyzing the migration of heavy metals from such utensils. The objective of this research is to assess the impact of electroplating on the migration of heavy metals from utensils. The research also aims to evaluate the impact of coating thickness. Stainless‐steel and brass utensils (Plate, Tumbler, and Bowl) are purchased. The samples are analyzed as per standard test methods based on inductively coupled plasma mass spectrometry (ICP‐MS) techniques. Leaching stimulant is used for extraction process. Testing is performed in an ISO/IEC 17025: 2017 accredited laboratory. The experiments reveal that the electroplating process decreased the migration of lead from the utensils. These findings highlight the need for stricter regulations and standards to ensure the safety of electroplated utensils.

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“…Over the years, attempts have been made to increase the shelf‐life of paneer by using modified atmosphere, vacuum, and antimicrobial packaging techniques for quality maintenance, effective marketing, and consumer convenience (Kandeepan et al., 2011; Rai et al., 2008; Sharma et al., 2019; Thippeswamy et al., 2011). Among these different packaging methodologies, vacuum packaging is widely accepted for paneer at an industrial scale because of its advantages in retarding oxidative deterioration and checking microbial growth in packed products (Ahuja & Goyal, 2013). Further, the product storage stability also depends on the quality of raw materials and ingredients used in processing, manufacturing process, and microbial load of the developed product prior to packaging.…”

Section: Introductionmentioning

confidence: 99%

Predictive modeling for physicochemical and microbial quality assessment of vacuum‐packed yak milk paneer under various storage temperatures

Singh

Raigar

Bam

et al. 2021

Food Processing Preservation

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Paneer (Indian cottage cheese) is a highly perishable commodity with short shelf‐life which restricts the farmers from stocking up yak milk paneer and marketing their products in the high‐altitude regions. Therefore, it is meaningful to establish shelf‐life prediction models (Arrhenius model and modified Gompertz model) based on physicochemical and microbial qualities of vacuum‐packed yak milk paneer under different storage conditions. With the increase in storage duration, all the physicochemical and microbial qualities of vacuum‐packed yak milk paneer were affected significantly (p < .05) for both P1 (76 µ) and P2 (127 µ) packages under a temperature range of 8–24°C. Arrhenius model showed the following order of susceptibility of physicochemical parameters to temperature change, i.e., pH>tyrosine value>titratable acidity>total free fatty acid>moisture content and titratable acidity>tyrosine value>pH>moisture content>total free fatty acid in P1 and P2 package, respectively. According to modified Gompertz model (R2 ≥ 0.79), the highest microbial growth (μmax) was observed for P1 package at 24°C. Practical applications To explore the wider consumer palate, yak milk paneer was prepared and evaluated under different storage conditions by using predictive modeling, i.e., Arrhenius model and modified Gompertz model. Therefore, this approach could be advantageously used to predict the influence of packaging materials and storage conditions of dairy products whose quality is strictly related to growth of spoilage microorganisms.

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Combined effect of vacuum packaging and refrigerated storage on the chemical quality of paneer tikka

Cited by 8 publications

References 4 publications

Chemical changes of kradi cheese stored at refrigeration temperature under vacuum and normal conditions

Chemical changes of kradi cheese stored at refrigeration temperature under vacuum and normal conditions

Impact Assessment of Electroplating in the Leaching of Harmful Metals from Utensils

Predictive modeling for physicochemical and microbial quality assessment of vacuum‐packed yak milk paneer under various storage temperatures

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