Processed cheese, Nisin, Limonene, Antimicrobial packaging film

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ZAND N.; Shahab Lavasani A.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:17 | Issue:108 Page(s): 111-124

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Title

Processed cheese, Nisin, Limonene, Antimicrobial packaging film

Author(s)

ZAND N. | Shahab Lavasani A. | Issue Writer Certificate

Keywords

Modified atmosphere packagingQ1

Microbial populationQ1

Dried kashkQ1

Flexible multi-layer filmsQ1

Abstract

In this study the effect of different concentrations of three gas mixture (carbon dioxide, nitrogen, oxygen), vacuum conditions and also ordinary conditions as control and Flexible multi-layer films for extending shelf life of Dried kashk at 20 0 C were evaluated. Ordinary conditions as control packaging were compared with four type of Modified atmosphere packaging: ((70% N2 + 30% CO2), (48% CO2 +48% N2 +4% O2), (30% N2 + 70% CO2)), and vacuum conditions, in this project. These samples, (Dried kashk) were packaged in different Flexible multi-layer films under Modified atmosphere packaging, 3-layer {PET(12)/ AL(12) (100)}, 4-layer {PET(12)/AL(7) /PET(12)/LLD (100) } and 3layer {PET(12)/AL(7)/LLD(100)}. Experiments were performed on samples as follows (total aerobics count, total anaerobic count, pH , organoleptically evaluations, and analyzed by SPSS. The shelf life, Dried kashk were reported in 4-layer, under conditions (70% CO2 + 30% N2 ) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 60, 55, 45 days in (30% CO2 + 70% N2 ) and in ordinary conditions were 40, 30 days, in 3 layer (AL: 12), under conditions (70% CO2 + 30% N2 ) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 50, 45, 35 days and in (30% CO2 + 70% N2 ) and in ordinary conditions were about 30, 25 days, with 3 layer (AL: 7), under conditions (70% CO2 + 30% N2) & (vacuum) & (48% CO2+ 48% N2+ 4% O2) 40, 35, 30 days, in (30% CO2 + 70% N2 ) conditions 25 days and in ordinary condition were 20 days. Therefore, the useing of gas composition (30% nitrogen and 70% carbon dioxide) and packaging with 4-layers were used to maintain the long-term and antimicrobial properties of Dried kashk and have a good effect on the amount of pH was better.

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APA: Copy

ZAND, N., & Shahab Lavasani, A.. (2021). Processed cheese, Nisin, Limonene, Antimicrobial packaging film. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(108 ), 111-124. SID. https://sid.ir/paper/379245/en

Vancouver: Copy

ZAND N., Shahab Lavasani A.. Processed cheese, Nisin, Limonene, Antimicrobial packaging film. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;17(108 ):111-124. Available from: https://sid.ir/paper/379245/en

IEEE: Copy

N. ZAND, and A. Shahab Lavasani, “Processed cheese, Nisin, Limonene, Antimicrobial packaging film,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 108 , pp. 111–124, 2021, [Online]. Available: https://sid.ir/paper/379245/en

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