Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6463
Título: Optimization of modifed atmosphere packaging with respect to physicochemical characteristics of Requeijão
Autor: Pintado, Manuela E.
Malcata, F. Xavier
Palavras-chave: Package
Whey cheese
Dairy foods
Technological optimization
Data: 2000
Editora: Elsevier
Citação: PINTADO, Manuela E.; MALCATA, F. Xavier - Optimization of modifed atmosphere packaging with respect to physicochemical characteristics of Requeijão. Food Research International. ISSN 0963-9969. Vol. 33 (2000), p. 821-832
Resumo: The e ects of modi®ed atmosphere packaging on physicochemical and sensorial characteristics (contents of free fatty acids, lac- tose, lactic acid and moisture, as well as pH and rigidity) in Portuguese whey cheese (RequeijaÄo) were studied following a response surface methodology using storage time, storage temperature and fraction of CO2 in the ¯ushing gas as manipulated variables. Inspection of the sensorial optima in terms of the di erent parameters indicated that it is convenient to set the storage temperature equal to 4 C because no signi®cant lipolysis takes place, irrespective of overhead atmosphere. Plain CO2 as ¯ushing gas will in general ensure more constant composition until 15 days and will provide protection against extensive lipolysis. In terms of overall visual aspect, all packaged cheeses were preferred to their unpackaged counterparts; however, in terms of acidic smell, only whey cheeses stored at 4 C exhibited signi®cant di erences relative to those stored at higher temperatures.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6463
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0963996900000788
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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