Study of carbon dioxide release from Feta cheese

Vivier, D.; Compan, Daniel; Moulin, G.; Galzy, P.

doi:10.1016/0963-9969(96)00001-4

Cited by 8 publications

(7 citation statements)

References 7 publications

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“…The higher influence of the galactomannan coating in the values of R O 2 can be explained by its lower oxygen permeability (O 2 P) (0.94 Â 10 À15 g Pa À1 s À1 m À1 ), when compared with the value of O 2 P for the chitosan coating (2.26 Â 10 À15 g Pa À1 s À1 m À1 ) (Cerqueira et al, 2009a). The values of R O 2 obtained with the present work were found to be very similar to those reported by other researchers, ranging between 1 and 2 mL kg À1 h À1 for Swiss cheese (Fedio et al, 1994) and Feta cheese (Vivier et al, 1996). Previous work, using a ''Regional" cheese without ripening, showed values of R O 2 ranging between 13.65 and 8.33 mL kg À1 h À1 and of R CO 2 ranging between 14.52 and 9.27 mL kg À1 h À1 for uncoated and coated cheese, respectively (Cerqueira et al, 2009a).…”

Section: O 2 and Co 2 Exchange Ratessupporting

confidence: 91%

“…The very significant effect of temperature on cheese gas exchange was already observed by Fedio et al (1994) and Vivier et al (1996), and has been attributed mainly to the growth of the microflora in cheese, that leads to increased values of O 2 consumption and CO 2 production (Robertson, 2006). The decrease of gas exchanges in the presence of coating are essentially due to the barrier properties of the polysaccharide coatings.…”

Section: O 2 and Co 2 Exchange Ratesmentioning

confidence: 79%

See 1 more Smart Citation

Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheese

Cerqueira

Sousa‐Gallagher

Macedo

et al. 2010

Journal of Food Engineering

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a b s t r a c tThe objectives of this work were to determine the influence of the application of two different coatings (galactomannan and chitosan) and of storage temperature on the gas exchange rate of ''Regional" cheese; subsequently, the coating that showed the greatest influence on the cheese gas exchange and simultaneously decreased the O 2 consumption ðR O 2 Þ and the CO 2 production ðR CO 2 Þ rates was applied on cheese, being the shelf-life parameters monitorized through the performance of chemical and microbiological analyses. Both coatings caused a reduction of R O 2 and R CO 2 of the cheese (between 0.19-and 1.30-fold for R O 2 and between 0.19-and 1.50-fold for R CO 2 , depending on the temperatures). The cheese coated with the galactomannan coating was the one with the lower values of R O 2 (between 0.195 and 0.635 mL kg À1 h À1 ) and R CO 2 (between 0.125 and 0.900 mL kg À1 h À1 ). Temperature was also found to have an important effect on R O 2 and R CO 2 , its influence being well described by an Arrhenius equation with coefficients of determination, R 2 , of 0.85 and above. The chemical and microbiological analyses showed that the application of the coating in cheese samples can be used to decrease the water loss and the colour changes during the storage time. The presence of the coating decreased the moisture loss of the cheese in 2.5% and 1.9%, and the weight loss in 3.8% and 3.1% at 4°C and 20°C, respectively. Also, the hardness of the cheese can be decreased as a result of the interaction of the presence of the coating with changes in the storing temperature. In the studied range (4-20°C) temperature has a statistically significant effect in moisture loss, colour change, hardness and total mesophilic bacterial growth.Overall, galactomannan coating can be used to improve ''Regional" cheese shelf-life as it decreases R O 2 and R CO 2 , improves its weight and appearance and can be used to incorporate natural preservatives to reduce post contamination.

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Section: O 2 and Co 2 Exchange Ratessupporting

confidence: 91%

Section: O 2 and Co 2 Exchange Ratesmentioning

confidence: 79%

Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheese

Cerqueira

Sousa‐Gallagher

Macedo

et al. 2010

Journal of Food Engineering

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show abstract

“…To avoid time-consuming experiments, some authors attempted to estimate CO 2 solubility from the well-known value of CO 2 solubility into water and considering that CO 2 dissolves only in the aqueous fraction of the food (Devlieghere and Debevere, 2000;Sivertsvik and Jensen, 2005;Vivier et al, 1996). But, other studies have shown that this shortcut was not relevant in fatty products because CO 2 significantly dissolves also in the fat fraction (Jakobsen and Bertelsen, 2006).…”

Section: Introductionmentioning

confidence: 97%

Diffusivity and solubility of CO2 in dense solid food products

Chaix

Guillaume

Gontard

et al. 2015

Journal of Food Engineering

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“…These values were found to be higher when compared with those of other cheese types. For example, the gas exchange rate for Swiss (Fedio et al, 1994) and Feta cheese (Vivier et al, 1996) were found to be in the range of 1 to 2 ml kg À1 h À1 . The high gas exchange rate of the cheese used in this work might be due to the presence of the mould on its surface.…”

Section: Gas Exchange Rate Of Cheesementioning

confidence: 97%

“…However, few publications address the gas exchange rate of cheese. Vivier et al (1996) studied the CO 2 release from Feta cheese as affected by temperature, gas atmosphere and surface area, all of them showed to have influence on the CO 2 release but no model for gas exchange rate as a function of these parameters was proposed. Fedio et al (1994) studied the gas production in vacuum packaged Swiss cheese at different temperatures and portion sizes, they found a strong influence of the temperature and proposed an Arrhenius model to account for the influence of this factor on the gas production rate.…”

Section: Introductionmentioning

confidence: 98%