Modified atmosphere packaging for milk cake: assessment of ideal gas composition for extending shelf life

Abstract

PurposeMilk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions, shelf-life of milk cake is generally up to 3–4 days, whereas under refrigeration conditions, it can last up to 12–14 days. Therefore, the present study aims to evaluate the effect of modified atmosphere packaging (MAP) to enhance the shelf-life and keeping intact freshness of milk cake under refrigerated conditions (4 ± 2 °C).Design/methodology/approachDifferent gas concentrations of N2 and CO2 (70:30, 50:50 and 90:10) were used as a treatment, whereas control samples were kept under atmospheric air composition. The product was examined for sensory, physicochemical and microbiological parameters at weekly intervals.FindingsThe physicochemical and microbiological attributes displayed gradual elevation with progressive storage period in all the samples. However, the overall sensory profile of the product remained acceptable for a longer duration. Most of the quality parameters in control declined more rapidly with a shelf life of 14 days, in comparison to MAP packed samples, where gas flushing with the ratio 70:30 was found to be best suited for extending the shelf life of milk cake up to 28 days at refrigeration temperature.Originality/valueTo extend the shelf life of milk cake, modified atmosphere was provided with different gas ratios to reach a best-suited environment for sensory, storage life and proximate parameters.

Gıda Ambalajlamada Yenilikçi Teknolojiler, Önemi ve Bazı Uygulamaları

“…Aktif maddeler, hem gıda kalitesini hem de ürün raf ömrünü arttırmaktadır. Bunların arasında, antimikrobiyal ajanların biyopolimer bazlı yenilebilir filmlere dahil edilmesi, aktif gıda paketleme teknolojisindeki önemli gelişmelerden biridir [20]. Bu şekilde paketlemenin, gıda kontaminasyonuna neden olan patojenik / bozucu ögeleri önlemede veya öldürmede son derece etkili olduğu görülmüştür.…”

“…Antimikrobiyal ajanların ambalaj malzemelerine eklenmesi, antimikrobiyal aktivitelerinde mutlak uyumsuzluğa neden olabilir. Bu nedenle, gıdaya özgü doğru antimikrobiyal ajanı ve hedef organizmalara karşı minimum inhibitör konsantrasyonu dikkate alınarak düzeltilmiş miktarda bir paketin seçilmesi önemlidir [20] Nanoteknoloji, gıda güvenliği ve gıda sürdürülebilirliğindeki mevcut zorluklar için yeni bir anahtar iyileştirme kaynağı gibi görünüyor. Nanoteknoloji kavramı, 1959'da Richard Feynman tarafından tanıtılmıştır [23].…”

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Electrospun Smart Oxygen Indicating Tag for Modified Atmosphere Packaging Applications: Fabrication, Characterization and Storage Stability

“…Market intelligence companies have predicted that by the year 2025, the smart food packaging market is going to dominate North America followed by Europe and the Asia Pacific region, while by the year 2026, the MAP market is projected to reach US $ 18.51 billion with a CAGR of about 6.2% [ 1 , 2 ]. In MAP, the gas composition in the headspace of a food package is changed in such a way that it leads to extended shelf life by reducing microbial growth and chemical deterioration reaction [ 3 ]. IP contains external or internal indicators that portray historical information of the package along with or without the quality of the food.…”