Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn 10-719, Poland.
Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn 10-719, Poland.
J Dairy Sci. 2023 Dec;106(12):8504-8522. doi: 10.3168/jds.2022-22772. Epub 2023 Aug 23.
The aim of this study was to evaluate the influence of different packaging materials [standard foil: BOPP (biaxially oriented polypropylene)/PET (polyester)/PE (polyethylene) for upper layer, and APET (polyethylene terephthalate)/PE for bottom layer; foil 1: PP (polypropylene)/PET/PE/EVOH (ethylene-vinyl alcohol copolymer)/PE upper layer, and PP/PE/EVOH/PE bottom layer; foil 2: PP/PET/PE/EVOH/PE upper layer, and PA (polyamide)/EVOH/PE bottom layer; foil 3: PP/PET/PE upper layer, and PA/EVOH/PE bottom layer; foil 4: PP/PET/PE upper layer, and PA/PE bottom layer; foil 5: PP upper layer, and PP/PP bottom layer] on the quality of 3 different ripening rennet cheeses packed under different modified atmosphere (MAP) conditions as reflected in particular physicochemical, microbiological, and sensorial changes. The changes were monitored during a period of 90 d of storage at 2°C or 8°C. For Gouda cheese, CO content of the headspace of the packages was in the range 35% to 45%, whereas for Maasdamer and Sielski Klasyczny cheeses it was 55% to 65%. Three-way ANOVA showed that the foil type influenced the moisture content of Gouda cheese stored for 90 d at 2°C and for Sielski Klasyczny cheese at 8°C, whereas the moisture content was not dependent on MAP conditions during storage. Moreover, the foil type had a significant effect on free fatty acid changes for Gouda and Sielski Klasyczny cheeses stored at 2°C for 90 d. Sensory attributes changed significantly over storage time at 2°C for all studied cheeses as affected by foil type, whereas there was no effect of MAP conditions. In general, the cheeses packed in standard foil and foil 4 were characterized by the highest values of mean sensory attributes. Time was the most significant factor influencing most changes in physicochemical and sensory attributes of cheeses stored at 2°C and 8°C. The storage temperature did not affect the moisture of the samples during storage. In general, we found an increase in the pH value during storage regardless of storage temperature. It was possible to decrease the thickness of the packaging material from initial 103 and 250 µm (standard foil; lid and bottom, respectively) to 98 and 100 µm (foil 4) without affecting sensory attributes of the product.
本研究的目的是评估不同包装材料（标准箔：上层为 BOPP（双轴取向聚丙烯）/PET（聚酯）/PE（聚乙烯），底层为 APET（聚对苯二甲酸乙二醇酯）/PE；箔 1：上层为 PP（聚丙烯）/PET/PE/EVOH（乙烯-乙烯醇共聚物）/PE，底层为 PP/PE/EVOH/PE；箔 2：上层为 PP/PET/PE/EVOH/PE，底层为 PA（聚酰胺）/EVOH/PE；箔 3：上层为 PP/PET/PE，底层为 PA/EVOH/PE；箔 4：上层为 PP/PET/PE，底层为 PA/PE；箔 5：上层为 PP，底层为 PP/PP）对三种不同成熟凝乳干酪在不同改良气氛（MAP）条件下包装质量的影响，具体表现在理化、微生物和感官变化上。在 2°C 或 8°C 下储存 90 天时监测了这些变化。对于高达奶酪，包装内顶空的 CO 含量在 35%至 45%之间，而对于马萨默奶酪和 Sielski Klasyczny 奶酪，CO 含量在 55%至 65%之间。三因素方差分析表明，箔类型影响在 2°C 下储存 90 天的高达奶酪和在 8°C 下储存的 Sielski Klasyczny 奶酪的水分含量，而水分含量在储存过程中不依赖于 MAP 条件。此外，箔类型对在 2°C 下储存 90 天的高达奶酪和 Sielski Klasyczny 奶酪的游离脂肪酸变化有显著影响。在 2°C 下储存时，所有研究奶酪的感官属性在储存时间上均发生显著变化，这取决于箔类型，而 MAP 条件没有影响。一般来说，标准箔和箔 4 包装的奶酪的平均感官属性值最高。时间是影响在 2°C 和 8°C 下储存的奶酪理化和感官属性变化的最重要因素。储存温度在储存过程中不影响样品的水分。一般来说，我们发现无论储存温度如何，pH 值都会在储存过程中升高。可以将包装材料的厚度从初始的 103 和 250 µm（标准箔；盖和底，分别）减小到 98 和 100 µm（箔 4），而不会影响产品的感官属性。
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