Inhibition of pseudomonads in cottage cheese by packaging in atmospheres containing carbon dioxide

Moir, Catherine; Eyles, M.J.; Davey, Janice A.

doi:10.1006/fmic.1993.1040

Cited by 46 publications

(50 citation statements)

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“…In contrast, Moir et al (1993) did not observe growth of L. monocytogenes inoculated into Cottage cheese packaged in air or 40% CO 2 /60% N 2 . The ability of L. monocytogenes to grow in Cottage cheese probably resulted from the low pH of this type of cheese (Bahk and Marth 1990).…”

Section: Listeria Monocytogenesmentioning

confidence: 63%

“…This higher value was attributed to the higher lactic acid bacteria (LAB) counts of air and vacuum packaging treatments, which resulted in high lactic acid production with a consequent drop in pH value. However, Moir et al (1993) found that the presence of CO 2 had no effect on the pH values of Cottage cheese. Possibly, CO 2 absorption occurred mainly on the surface of the samples rather than into the total matrix, the result of which was the acidification of just some spots.…”

Section: Ph Changesmentioning

confidence: 91%

“…Also, Eliot et al (1998) found that there was psychrotroph growth during the first weeks of storage for those with the modified atmospheres under study (10%, 25%, 50%, 75%, 100% N 2 ) since psychrophiles are a complex population and species in Mozzarella cheeses are resistant to CO 2 inhibitory effect. In addition, different storage temperatures (10°C by Moir et al 1993 on Cottage cheese; 7°C by Alves et al 1996 on Mozzarella cheese; 10°C by Eliot et al 1998 on Cameros cheese; 4°C by Gonzalez-Fandos et al 2000 on Cameros cheese) were evaluated as a possible contributor means for MAP in controlling psychrotrophic bacteria growth, and applying low temperatures was found to be a fruitful hurdle in combination with MAP. Due to lower temperatures, the higher CO 2 solubility leads to a higher inhibitory effect of CO 2 .…”

Section: Microbiological Analysesmentioning

confidence: 99%

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Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Khoshgozaran

Azizi

Bagheripoor-Fallah

2011

Dairy Science & Technol.

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Dairy products are an important food group highly suggested by nutritionists. This food category is one of the most perishable, so extending their shelf life and keeping them fresh for a longer period of time is a matter of importance. Since consumers are now more aware of the possible hazards of preservatives, technologists and researchers have attempted to introduce novel preservative-free methods instead. One of these techniques is modified atmosphere packaging (MAP), which alters the natural gas surrounding the product in the package in order to delay deteriorative changes. In this paper, a review is made on the field of cheese MAP. Reported results revealed the potentiality of MAP in increasing cheese sensorial and microbial shelf life by carefully designing for an individual cheese.

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Section: Listeria Monocytogenesmentioning

confidence: 63%

Section: Ph Changesmentioning

confidence: 91%

Section: Microbiological Analysesmentioning

confidence: 99%

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Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Khoshgozaran

Azizi

Bagheripoor-Fallah

2011

Dairy Science & Technol.

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“…In MAP of cottage cheese, the most common approach for introducing the gas is flushing of the packaging headspace with 100% CO 2 gas or a gas mixture of CO 2 with N 2 (Dixon and Kell, 1989;Singh et al, 2012), by which the shelf-life of cottage cheese can be extended by up to 4-10 weeks (Maniar et al, 1994;Mannheim and Soffer, 1996;Moir et al, 1993). However, this approach requires a substantial package headspace to act as a CO 2 reservoir.…”

Section: Introductionmentioning

confidence: 99%

“…As mentioned above, many studies on MAP of cottage cheese using CO 2 gas have proved that CO 2 gas can significantly extend the shelf-life of cottage cheese by 4-10 weeks without affecting the product texture and sensory quality, due to inhibition of CO 2 on spoilage microorganism, especially mould and yeast Hotchkiss, 1991, 1993;Moir et al, 1993). Thus, there is evidence of the control of yeast and mould growth from the use of CO 2 under controlled conditions.…”

Section: Introductionmentioning

confidence: 99%

Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha-cyclodextrin powders and its application in food systems

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Carbon dioxide gas has been widely used in food production. Nevertheless, the conventional ways to utilize CO 2 gas have limitations in terms of safety, convenience, handling and storage. To offer a safe and convenient approach to use CO 2 gas, the production of food-grade CO 2 powder in which CO 2 release can be controlled was investigated. Conventionally, such gas powder has been produced via molecular encapsulation, accomplished by compression of the gas into either a solution of alpha-cyclodextrin (-CD) or crystalline -CD in a solid state. However, shortcomings (low yield or stability of the complex) of these techniques have prevented their actual application.In this project, an innovative method to produce CO 2 --CD complex powder with high yield and stability was investigated using amorphous spray-dried α-CD powder followed by crystallization of the complex. Due to a lack of understanding of amorphous α-CD powder properties and the complexities of conventional methods to quantify CO 2 in solid systems, the project commenced with the characterization of α-CD powders and the development of a simple system to determine the amount of encapsulated CO 2 .The study of the structure of α-CD powders revealed that spray drying of α-CD solution resulted in a completely amorphous powder (T g  83 o C). The differences in molecular structure between crystalline and amorphous α-CDs were illustrated by the analytical results of SEM, X-ray, FTIR, DSC, TGA and 13 C-NMR. The study of moisture sorption showed that an amorphous α-CD powder adsorbed more water than its crystalline counterpart at the same a w but it crystallized as it was equilibrated at higher than 65% RH (>13.70g moisture/100 g of dry solids).A simple system to quantify the CO 2 in the complex through measuring the amount of CO 2 released from the complex into an air-tight chamber headspace by using an infra-red CO 2 probe was designed and tested. The concentrations measured using this new system and conventional acidbase titration were insignificantly different (p > 0.05). This was also validated by the gas chromatography method.A study of solid encapsulation of crystalline (9.84% MC, w.b.) and amorphous (5.58% MC, w.b.) α-CD powders at 0.4-1.6 MPa for 0-96 h showed that amorphous α-CD encapsulated a much larger quantity of CO 2 than the crystalline form at low pressure and short time (p < 0.05). An increase in pressure and prolongation of the time increased encapsulation capacity (EC) of α-CD, especially for the crystalline form. The highest EC of crystalline α-CD was 1.45 mol CO 2 /mol α-CD, which was markedly higher than that of amorphous α-CD (0.98 mol CO 2 /mol α-CD). Solid encapsulation did iii not affect the structure of amorphous α-CD, but slightly altered the structure of crystalline α-CD.Peak representing the encapsulated CO 2 in the complex was clearly observed on the FTIR (2334 cm -1 ) and NMR (125.3 ppm) spectra. However, the complexes were not stable enough for actual application, especially those produced from amorphous α-CD.To impr...

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2012

Dense Phase Carbon Dioxide

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Inhibition of pseudomonads in cottage cheese by packaging in atmospheres containing carbon dioxide

Cited by 46 publications

References 0 publications

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Studies of the encapsulation and release of carbon dioxide from amorphous and crystalline alpha-cyclodextrin powders and its application in food systems

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