Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage

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.

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Main Authors: FRAU,Florencia, CARATE,Jorge Nelson LEGUIZAMÓN, SALINAS,Florencia, PECE,Nora
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2021
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200295
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spelling oai:scielo:S0101-206120210002002952021-04-05Effect of vacuum packaging on artisanal goat cheeses during refrigerated storageFRAU,FlorenciaCARATE,Jorge Nelson LEGUIZAMÓNSALINAS,FlorenciaPECE,Nora vacuum packaging rheology free fatty acids artisanal cheeses 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.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.41 n.2 20212021-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200295en10.1590/fst.36719
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countrycode BR
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libraryname SciELO
language English
format Digital
author FRAU,Florencia
CARATE,Jorge Nelson LEGUIZAMÓN
SALINAS,Florencia
PECE,Nora
spellingShingle FRAU,Florencia
CARATE,Jorge Nelson LEGUIZAMÓN
SALINAS,Florencia
PECE,Nora
Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage
author_facet FRAU,Florencia
CARATE,Jorge Nelson LEGUIZAMÓN
SALINAS,Florencia
PECE,Nora
author_sort FRAU,Florencia
title Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage
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
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.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2021
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200295
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AT salinasflorencia effectofvacuumpackagingonartisanalgoatcheesesduringrefrigeratedstorage
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