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首页> 外文期刊>International Dairy Journal >Light-induced changes in grated Graviera hard cheese packaged under modified atmospheres
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Light-induced changes in grated Graviera hard cheese packaged under modified atmospheres

机译：在改良气氛下包装的碎Graviera硬质奶酪的光诱导变化

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摘要

Grated Graviera cheese was stored for up to 9 weeks under both fluorescent light and in the dark, packaged aerobically and under modified atmosphere packaging (MAP) of (a) 100% CO"2, (b) 100% N"2 and (c) 50% CO"2/50% N"2. Cheese samples stored under fluorescent light showed a higher degree of lipid oxidation (P0.05) as a function of storage time. Solid phase microextraction-gas chromatography/mass spectroscopy was used to determine volatile compounds produced under specific packaging treatments. Free fatty acids, esters, aldehydes, ketones and alcohols were recorded for all treatments, with aerobic packaging and exposure to light giving higher concentrations of volatile compounds compared with other treatments. Sensory analysis showed that light, gas composition and storage time significantly affected (P<0.05) taste and odour attributes of grated Graviera cheese. The best sensory attributes were obtained using 100% N"2 or 50% N"2/50% CO"2 and storage in the dark. That is, samples packaged in either 100% N"2 or 50% N"2/50% CO"2 retained acceptable taste for 9 weeks stored in the dark vs. 4 weeks under light. For aerobically packaged samples, respective shelf life was 2.5 weeks vs. 2 weeks.
机译：磨碎的Graviera奶酪在荧光灯和黑暗条件下最多可保存9周，需氧包装并在（a）100％CO“ 2，（b）100％N” 2和（c） 50％CO 2/50％N 2。在荧光灯下储存的奶酪样品显示出较高的脂质氧化度（P0.05），这是储存时间的函数。固相微萃取-气相色谱/质谱法用于确定在特定包装处理下产生的挥发性化合物。记录了所有处理中的游离脂肪酸，酯，醛，酮和醇，需氧包装和暴露于阳光下比其他处理具有更高的挥发性化合物浓度。感官分析表明，光度，气体成分和储存时间会显着影响磨碎的Graviera奶酪的口味和气味属性（P <0.05）。使用100％N“ 2或50％N” 2/50％CO“ 2并在黑暗中存储可获得最佳的感官属性。也就是说，样品包装为100％N” 2或50％N“ 2/50在黑暗中储存9周后，％CO 2保留可接受的味道，而在光照下则保留4周。对于需氧包装的样品，其货架期分别为2.5周和2周。

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