Quality changes in semi-hard cheese packaged in a poly(lactic acid) material
| Autor: | Vibeke Kistrup Holm, Grith Mortensen, J. Risbo |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
Ethylene
Moisture chemistry.chemical_element General Medicine Polyethylene Shelf life Oxygen Analytical Chemistry Lactic acid chemistry.chemical_compound stomatognathic system Lipid oxidation chemistry Organic chemistry lipids (amino acids peptides and proteins) Food science Food Science Light exposure |
| Zdroj: | Food Chemistry. 97:401-410 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2005.05.016 |
| Popis: | A study was performed in order to evaluate the influence of barrier properties of a poly(lactic acid) (PLA) relative to an amorphous poly(ethylene terephthalate)/polyethylene (APET/PE) packaging material on quality of Danbo cheese during light exposure and storage in the dark. Results showed that moisture loss from cheeses packaged in PLA was approximately 10 times higher than from the reference packages, but dry surface spots were not observed before 56 days of storage in the PLA packages. Secondary lipid oxidation products were primarily developed when both oxygen and light were present. During light exposure, lipid oxidation of cheeses packaged in PLA was rather limited for the first 56 days of storage, whereas lipid oxidation was almost negligible when the cheeses were protected from light during the 84 days of shelf life. The results indicate that the present PLA can be used for packaging of Danbo cheese for a shelf life maximum of 56 days in order to protect against both moisture loss and lipid oxidation. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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