Dairy Technology Division, National Dairy Research Institute, Karnal, 132001 Haryana India.
J Food Sci Technol. 2013 Jun;50(3):620-3. doi: 10.1007/s13197-012-0688-x. Epub 2012 Mar 28.
Paneer tikka, a popular dish for vegetarians, is a tongue tingling favourite of Indian gourmets. It is a perishable commodity which requires more than five hours for its preparation. The shelf life of paneer tikka is hardly one day at room temperature which impedes its proper marketing. In order to enhance the shelf life of paneer tikka, the product was vacuum packed in two high barrier packages, viz., LLDPE()/BA(†)/Nylon-6/BA/LDPE(‡) (110 μ, ()linear low density polyethylene, (†)binding agent, (‡)low density polyethylene) and metallized polyester/LDPE (20/75 μ) along with LDPE (100 μ) as control, and stored at 3 ± 1 °C. The stored samples were evaluated at 0, 10, 20, 30 and 40 day(s) for changes in chemical characteristics, namely moisture, pH, titratable acidity, free fatty acids content, tyrosine content and water activity. The analysis of variance of the data revealed that type of packages had significant influence on all the above parameters excluding water activity during storage of paneer tikka.
印度美食爱好者非常喜欢玛莎拉烤奶酪，这是一道深受素食者喜爱的菜肴。它是一种易腐商品，需要五个多小时才能准备好。在室温下，玛莎拉烤奶酪的保质期很难超过一天，这妨碍了其正常销售。为了延长玛莎拉烤奶酪的保质期，将产品分别用两种高阻隔包装进行真空包装，即 LLDPE()/BA(†)/Nylon-6/BA/LDPE(‡)（110μ，(）线性低密度聚乙烯，(†)结合剂，(‡)低密度聚乙烯）和镀铝聚酯/LDPE（20/75μ），并与 LDPE（100μ）作为对照组进行包装，然后将包装好的产品储存在 3±1°C 下。将储存的样品在 0、10、20、30 和 40 天（s）时进行评估，以检查化学特性的变化，即水分、pH 值、可滴定酸度、游离脂肪酸含量、酪氨酸含量和水分活度。数据分析显示，在储存玛莎拉烤奶酪期间，包装类型对所有上述参数（水分活度除外）都有显著影响。
