Zulewska Justyna, Lobacz Adriana, Bialobrzewski Ireneusz, Grochowina Adam, Kaminska Anna
Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
Foods. 2024 Aug 9;13(16):2500. doi: 10.3390/foods13162500.
The aim of this study was to analyze the influence of different packaging materials on the composition of the headspace (CO and O) of rennet cheeses packed in unit packaging under different modified atmosphere (MAP) conditions during a storage period of 90 days at 2 °C and 8 °C. The packaging materials comprised different combinations of BOPP-biaxially oriented polypropylene; PET-polyester; PE-polyethylene; PP-polypropylene; EVOH-ethylene-vinyl alcohol copolymer; PET-polyethylene terephthalate; and PA-polyamide. As the properties of the packaging material (foil) affect the gas conditions inside the packaging, it is important to study whether the modifications, i.e., properties and thickness, of the foils will result in significant differences in the composition of the headspace of packed cheeses. The CO content in the headspace of Gouda cheese packages ranged from 35% to 45%, while for Maasdamer and Sielski Klasyczny cheese, it varied between 55% and 65%. Throughout the storage period, the O content in the headspace of cheeses packaged in tested foils (1-5) did not exceed 0.5%. The type of foil used did not influence the modified atmosphere packaging (MAP) conditions.
本研究的目的是分析不同包装材料对在2°C和8°C下储存90天期间，采用不同气调包装（MAP）条件的单位包装凝乳干酪顶空（CO₂和O₂）成分的影响。包装材料包括双向拉伸聚丙烯（BOPP）、聚酯（PET）、聚乙烯（PE）、聚丙烯（PP）、乙烯-乙烯醇共聚物（EVOH）、聚对苯二甲酸乙二酯（PET）和聚酰胺（PA）的不同组合。由于包装材料（薄膜）的性能会影响包装内部的气体状况，因此研究薄膜的改性，即性能和厚度，是否会导致包装奶酪顶空成分出现显著差异非常重要。高达干酪包装顶空中的CO₂含量在35%至45%之间，而马斯达姆干酪和西尔斯基经典干酪的CO₂含量则在在55%至65%之间变化。在整个储存期间，用测试薄膜（1-5）包装的奶酪顶空中的O₂含量不超过0.5%。所使用的薄膜类型不会影响气调包装（MAP）条件。
