Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage

Detalhes bibliográficos
Autor(a) principal: FRAU,Florencia
Data de Publicação: 2021
Outros Autores: CARATE,Jorge Nelson LEGUIZAMÓN, SALINAS,Florencia, PECE,Nora
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200295
Resumo: Abstract The aim of the present work was to investigate the effects of vacuum packaging and storage time on physicochemical composition, fatty acid content, color, microbiological content and rheological behavior of artisanal fresh goat cheese during refrigerated storage. The results show that both vacuum packaging and storage time had an influence on moisture content, color variation and rind formation, obtaining better visual appearance and higher moisture content in vacuum packed cheeses. The packaging also positively influenced the rheological study, observing that the vacuum packed cheeses at the end of the study exhibited a behavior similar to that of the cheeses at time 0. Vacuum packaging of artisanal goat cheeses represents the possibility of preserving the cheeses for a longer time and thus increasing their shelf life. On the other hand, the decrease in moisture loss also represents an economic benefit for producers.
id SBCTA-1_bb458dd0b3a56bfe34e61586f67986c6
oai_identifier_str oai:scielo:S0101-20612021000200295
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Effect of vacuum packaging on artisanal goat cheeses during refrigerated storagevacuum packagingrheologyfree fatty acidsartisanal cheesesAbstract The aim of the present work was to investigate the effects of vacuum packaging and storage time on physicochemical composition, fatty acid content, color, microbiological content and rheological behavior of artisanal fresh goat cheese during refrigerated storage. The results show that both vacuum packaging and storage time had an influence on moisture content, color variation and rind formation, obtaining better visual appearance and higher moisture content in vacuum packed cheeses. The packaging also positively influenced the rheological study, observing that the vacuum packed cheeses at the end of the study exhibited a behavior similar to that of the cheeses at time 0. Vacuum packaging of artisanal goat cheeses represents the possibility of preserving the cheeses for a longer time and thus increasing their shelf life. On the other hand, the decrease in moisture loss also represents an economic benefit for producers.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200295Food Science and Technology v.41 n.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.36719info:eu-repo/semantics/openAccessFRAU,FlorenciaCARATE,Jorge Nelson LEGUIZAMÓNSALINAS,FlorenciaPECE,Noraeng2021-04-05T00:00:00Zoai:scielo:S0101-20612021000200295Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-04-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage
title Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage
spellingShingle Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage
FRAU,Florencia
vacuum packaging
rheology
free fatty acids
artisanal cheeses
title_short Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage
title_full Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage
title_fullStr Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage
title_full_unstemmed Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage
title_sort Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage
author FRAU,Florencia
author_facet FRAU,Florencia
CARATE,Jorge Nelson LEGUIZAMÓN
SALINAS,Florencia
PECE,Nora
author_role author
author2 CARATE,Jorge Nelson LEGUIZAMÓN
SALINAS,Florencia
PECE,Nora
author2_role author
author
author
dc.contributor.author.fl_str_mv FRAU,Florencia
CARATE,Jorge Nelson LEGUIZAMÓN
SALINAS,Florencia
PECE,Nora
dc.subject.por.fl_str_mv vacuum packaging
rheology
free fatty acids
artisanal cheeses
topic vacuum packaging
rheology
free fatty acids
artisanal cheeses
description Abstract The aim of the present work was to investigate the effects of vacuum packaging and storage time on physicochemical composition, fatty acid content, color, microbiological content and rheological behavior of artisanal fresh goat cheese during refrigerated storage. The results show that both vacuum packaging and storage time had an influence on moisture content, color variation and rind formation, obtaining better visual appearance and higher moisture content in vacuum packed cheeses. The packaging also positively influenced the rheological study, observing that the vacuum packed cheeses at the end of the study exhibited a behavior similar to that of the cheeses at time 0. Vacuum packaging of artisanal goat cheeses represents the possibility of preserving the cheeses for a longer time and thus increasing their shelf life. On the other hand, the decrease in moisture loss also represents an economic benefit for producers.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200295
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200295
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.36719
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.2 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126328133386240

Registros relacionados