Alwazeer Duried, Tan Kadir, Örs Betül
Research Center for Redox Applications in Foods (RCRAF), Department of Food Engineering, Faculty of Engineering, Iğdır University, 76000 Iğdır, Turkey.
J Food Sci Technol. 2020 Aug;57(8):3013-3023. doi: 10.1007/s13197-020-04334-4. Epub 2020 Mar 11.
An atmosphere composed of hydrogen gas-included gaseous mixture was tested for packaging fresh cheese samples. The cheese samples were packaged in reducing atmosphere packaging (RAP) [RAP 1 (90% CO/6% N/4% H), RAP 2 (50% CO/46% N/4% H)], modified atmosphere packaging (MAP) [MAP 1 (90% CO/10% N), MAP 2 (50% CO/50% N) and MAP 3 (Air)], and unpackaged (control) conditions without using any preservatives, then stored at + 4 °C for 7 weeks. The closest values of color and titratable acidity to the fresh sample were observed for RAP 1. The highest and lowest total mesophilic-aerobic bacteria counts were noted for control and RAP 1 samples, respectively. The yeast-mold counts of all sample groups increased by the time; where RAPs groups exhibited the lowest counts. The similarity between RAP and fresh samples attracts attention to the protective role of hydrogen in preserving the freshness of fresh cheese without using any preservatives.
对含有氢气的气态混合物组成的气氛进行了新鲜奶酪样品包装测试。奶酪样品分别包装在还原性气氛包装（RAP）[RAP 1（90% CO/6% N/4% H），RAP 2（50% CO/46% N/4% H）]、气调包装（MAP）[MAP 1（90% CO/10% N），MAP 2（50% CO/50% N）和MAP 3（空气）]以及未包装（对照）条件下，不使用任何防腐剂，然后在+4°C下储存7周。观察到RAP 1的颜色和可滴定酸度与新鲜样品最接近。对照样品和RAP 1样品的总嗜温需氧菌计数分别最高和最低。所有样品组的酵母-霉菌计数随时间增加；其中RAP组的计数最低。RAP与新鲜样品之间的相似性引起了人们对氢气在不使用任何防腐剂的情况下保持新鲜奶酪新鲜度方面保护作用的关注。
