Shelf-life of Domiati cheese under modified atmosphere packaging

Atallah, A. A.; El-Deeb, Amany M.; Mohamed, Entsar N.

doi:10.3168/jds.2020-19956

Cited by 18 publications

(16 citation statements)

References 25 publications

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“…However, when the scores of the E group were evaluated within themselves, significant differences were obtained (P<0.05). The findings obtained in this study are similar to the findings of some researchers (Marcuzzo et al, 2012;Acerbi et al, 2018;Darnay et al, 2019, Atallah et al, 2021.…”

Section: Sensory Resultssupporting

confidence: 92%

The impact on shelf life of Tulum cheese of modified atmosphere packaging

DEMİR,

İLHAK,

ÖKSÜZTEPE

2023

Emir J Food Agric

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Tulum cheese is one of the most important conventional fermented dairy products produced in Türkiye. In this study, the effects of modified atmosphere packaging on the microbiological, physicochemical, sensory properties, and shelf life of Tulum cheese were investigated. For this aim, Tulum cheese samples were divided into four groups (B=100% CO2, C =100% N2, D=70% N2+30% CO2, E=75% N2+25% CO2), and the control samples were packaged in the air (A). These samples stored at 4±1°C were analyzed for the microbiological, chemical, and sensory on days 0, 30, 60, 90, 120, 150, 180, 210, and 240. TMAB, LLP, lactic streptococcus, lipolytic microorganisms, proteolytic microorganisms, and yeast-mold counts increased while the counts of coliform group bacteria, Enterobacteriaceae, and Staphylococcus aureus continually decreased in all groups during the storage. During the storage period, the E. coli and sulfate-reducing anaerobic bacteria counts were detected below detectable levels (<1.0 log10 CFU/g) in all groups. Other chemical parameter values increased continuously while pH values continually decreased during the storage in all the groups. It was observed that the total sensory scores of the samples decreased continually during the storage period. However, when the scores of the E group were evaluated within themselves, significant differences were obtained. In conclusion, Tulum cheese samples packaged in MAP showed significant changes in quality, and their shelf life was extended. Keywords: Modified atmosphere packaging; Quality characteristics; Sensory evaluation; Shelf-life extension; Tulum cheese

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Section: Sensory Resultssupporting

confidence: 92%

The impact on shelf life of Tulum cheese of modified atmosphere packaging

DEMİR,

İLHAK,

ÖKSÜZTEPE

2023

Emir J Food Agric

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“…A decrease in the O2 level from 19.98% to 0.16% was detected in previous experiences when dealing with Domiati cheese in cold air storage, despite using a very high oxygen barrier packaging film [37]. A decrease in the O 2 level from 19.98% to 0.16% was detected in previous experiences when dealing with Domiati cheese in cold air storage, despite using a very high oxygen barrier packaging film [37].…”

Section: Headspace Gas Compositionmentioning

confidence: 79%

“…Indeed, it has been reported that CO 2 concentrations below 20% do not inhibit the growth of moulds [21,47]. Short storage times have been described for cheeses kept in air on account of mould growth [22,37,48]. MAP1 and MAP2 showed no significant changes for texture, flavour, and paste holes during the 56 storage days.…”

Section: Sensory Analysismentioning

confidence: 96%

A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions

Nájera,

Murua,

Martínez

et al. 2024

Foods

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This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep’s cheese wedges packaging as an alternative to conventional non-sustainable plastic materials. Four different packaging treatments (air, vacuum, and CO2/N2 gas mixtures 50/50 and 80/20% (v/v)) were studied. Changes in gas headspace composition, sensory properties, cheese gross composition, weight loss, pH, colour, and texture profile were investigated at 5 ± 1 °C storage for 56 days. The sensory analysis indicated that vacuum packaging scored the worst in paste appearance and holes, and air atmosphere the worst in flavour; it was concluded that cheeses were unfit from day 14–21 onwards. Air and vacuum packaging were responsible for most of the significant changes identified in the texture profile analysis, and most of these happened in the early stages of storage. The colour parameters a* and b* differentiated the air packaging from the rest of the conditions. As in previous studies using conventional plastic materials, modified atmosphere packaging, either CO2/N2 50/50 or 80/20% (v/v), was the most effective preserving technique to ensure the quality of this type of cheese when comparing air and vacuum packaging treatments.

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“…The total aerobic mesophilic bacterial count was carried out in a plate count agar (Oxoid) incubated at 30 • C for 48 h, and at 5 • C for 10 days for total psychrotrophic bacteria [25]. Coliform bacteria were observed by APHA [26].…”

Section: Microbiological Propertiesmentioning

confidence: 99%

Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk

Atallah

Morsy

Abbas

et al. 2022

Foods

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Ice cream is a popular dessert product across the world. Structure, body, taste, and odor properties are created by adding non-milk ingredients and milk ingredients. The main aim of the study is to decrease the caloric value of ice cream by using sugar and fat replacements. Ice cream treatments were investigated based on microstructural, chemical, physical, microbiological, sensory, and calorific values. Four different ice creams were used (control ice cream (SC1), ice cream with stevia (SC2), ice cream with sucralose (SC3), and ice cream with sorbitol (SC4)). The chemical properties in all treatments of ice cream were significantly recorded (p < 0.05). The highest sucrose and fat levels were detected in the SC1 treatment compared with the other treatments (p < 0.05). The lowest fat and sugar amounts were observed in the SC2, SC3, and SC4 treatments (p < 0.05). The highest viscosity, overrun, and hardness values (p < 0.05) were detected in the control ice cream. Total aerobic mesophilic bacterial counts were not significantly recorded between different ice cream treatments (p < 0.05). The sensory scores were not significantly affected by sweeteners and bulk agents in the different treatments. The highest calorific value was calculated in the SC1 samples (p < 0.05). On the other hand, the lowest calorific value was calculated in SC2, followed by the SC3 and SC4 treatments. In scanning electron microscopy (SEM), the gel exhibited a homogeneous structure with a fine network within the SC2, SC3, and SC4 treatments, as it contained a cohesive structure with small-sized pores.

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Shelf-life of Domiati cheese under modified atmosphere packaging

Cited by 18 publications

References 25 publications

The impact on shelf life of Tulum cheese of modified atmosphere packaging

The impact on shelf life of Tulum cheese of modified atmosphere packaging

A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions

Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk

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