Influence of temperatures and packaging materials in ewe´s cheeses storage

Detalhes bibliográficos
Autor(a) principal: Correia, Paula
Data de Publicação: 2018
Outros Autores: Rodrigues, Melania, Mendes, Rita, Guiné, Raquel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.19/4938
Resumo: The use of different conservation methods to increase the shelf life of food has always been a major concern. The objective of this work was to evaluate the effect of temperature and packaging material in ewe´s cheeses during storage time (at 1, 60 and 120 days). Cheeses were subject to two different storage conditions: control chamber (CC) 16±1C and RH (relative humidity) of 75±2%, packaging in vacuum with a high barrier blade film and polyolefin shrink film; and refrigeration with a mean temperature of 7C and HR 47%. The cheeses packed in polyolefin film presented molds after 20 days of storage. The moisture content and water activity were high, decreasing with storage time, and this effect was more evident in the unpacked cheeses. Vacuum packed cheeses stored in CC (CCP) presented similar colour parameters along storage time, with high L* and low b* values. The harder cheeses were the CC cheeses after 120 days (CC120) of storage, and the stickier ones were the CCP120. The refrigerated cheeses were the most appreciated, followed by cheeses stored at the CC with vacuum package, and the buttery attribute showed high differences. The conservation process greatly influenced the physical and sensorial properties of the cheeses.
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spelling Influence of temperatures and packaging materials in ewe´s cheeses storageEwe cheesePackagingStorage temperaturePhysical propertiesSensorial analysisThe use of different conservation methods to increase the shelf life of food has always been a major concern. The objective of this work was to evaluate the effect of temperature and packaging material in ewe´s cheeses during storage time (at 1, 60 and 120 days). Cheeses were subject to two different storage conditions: control chamber (CC) 16±1C and RH (relative humidity) of 75±2%, packaging in vacuum with a high barrier blade film and polyolefin shrink film; and refrigeration with a mean temperature of 7C and HR 47%. The cheeses packed in polyolefin film presented molds after 20 days of storage. The moisture content and water activity were high, decreasing with storage time, and this effect was more evident in the unpacked cheeses. Vacuum packed cheeses stored in CC (CCP) presented similar colour parameters along storage time, with high L* and low b* values. The harder cheeses were the CC cheeses after 120 days (CC120) of storage, and the stickier ones were the CCP120. The refrigerated cheeses were the most appreciated, followed by cheeses stored at the CC with vacuum package, and the buttery attribute showed high differences. The conservation process greatly influenced the physical and sensorial properties of the cheeses.Repositório Científico do Instituto Politécnico de ViseuCorreia, PaulaRodrigues, MelaniaMendes, RitaGuiné, Raquel2018-05-24T14:38:40Z2018-052018-05-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenthttp://hdl.handle.net/10400.19/4938engCorreia, P., Rodrigues, M., Mendes, R., & Guiné, R.P.F. (2018, May). Influence of temperatures and packaging materials in ewe´s cheeses storage. in Abstract Book of FoodBalt 2018 (p. 50). 12th Baltic Conference on Food Science and Technology, Kaunas, Lithuania.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:27:47Zoai:repositorio.ipv.pt:10400.19/4938Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:43:27.112342Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Influence of temperatures and packaging materials in ewe´s cheeses storage
title Influence of temperatures and packaging materials in ewe´s cheeses storage
spellingShingle Influence of temperatures and packaging materials in ewe´s cheeses storage
Correia, Paula
Ewe cheese
Packaging
Storage temperature
Physical properties
Sensorial analysis
title_short Influence of temperatures and packaging materials in ewe´s cheeses storage
title_full Influence of temperatures and packaging materials in ewe´s cheeses storage
title_fullStr Influence of temperatures and packaging materials in ewe´s cheeses storage
title_full_unstemmed Influence of temperatures and packaging materials in ewe´s cheeses storage
title_sort Influence of temperatures and packaging materials in ewe´s cheeses storage
author Correia, Paula
author_facet Correia, Paula
Rodrigues, Melania
Mendes, Rita
Guiné, Raquel
author_role author
author2 Rodrigues, Melania
Mendes, Rita
Guiné, Raquel
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Viseu
dc.contributor.author.fl_str_mv Correia, Paula
Rodrigues, Melania
Mendes, Rita
Guiné, Raquel
dc.subject.por.fl_str_mv Ewe cheese
Packaging
Storage temperature
Physical properties
Sensorial analysis
topic Ewe cheese
Packaging
Storage temperature
Physical properties
Sensorial analysis
description The use of different conservation methods to increase the shelf life of food has always been a major concern. The objective of this work was to evaluate the effect of temperature and packaging material in ewe´s cheeses during storage time (at 1, 60 and 120 days). Cheeses were subject to two different storage conditions: control chamber (CC) 16±1C and RH (relative humidity) of 75±2%, packaging in vacuum with a high barrier blade film and polyolefin shrink film; and refrigeration with a mean temperature of 7C and HR 47%. The cheeses packed in polyolefin film presented molds after 20 days of storage. The moisture content and water activity were high, decreasing with storage time, and this effect was more evident in the unpacked cheeses. Vacuum packed cheeses stored in CC (CCP) presented similar colour parameters along storage time, with high L* and low b* values. The harder cheeses were the CC cheeses after 120 days (CC120) of storage, and the stickier ones were the CCP120. The refrigerated cheeses were the most appreciated, followed by cheeses stored at the CC with vacuum package, and the buttery attribute showed high differences. The conservation process greatly influenced the physical and sensorial properties of the cheeses.
publishDate 2018
dc.date.none.fl_str_mv 2018-05-24T14:38:40Z
2018-05
2018-05-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.19/4938
url http://hdl.handle.net/10400.19/4938
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Correia, P., Rodrigues, M., Mendes, R., & Guiné, R.P.F. (2018, May). Influence of temperatures and packaging materials in ewe´s cheeses storage. in Abstract Book of FoodBalt 2018 (p. 50). 12th Baltic Conference on Food Science and Technology, Kaunas, Lithuania.
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/vnd.openxmlformats-officedocument.wordprocessingml.document
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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