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Publisert 2005

Les på engelsk

Publikasjonsdetaljer

Tidsskrift : International Dairy Journal , vol. 15 , p. 355–362–8 , 2005

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0958-6946
Elektronisk : 1879-0143

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Pettersen, Marit Kvalvåg; Eie, Thomas; Nilsson, Astrid

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

The oxidative stability of cream cheese stored in themoformed trays made of amorphous polyethylene terephtalate (A-PET)/polyethylene (PE), polystyrene (PS)/Ethylene-vinylalcohol copolymer (EVOH)/PE and Polypropylene (PP)/PE with different depth (25 50 and 70 mm) and colour (black, white and transparent) was studied by sensory evaluation and gas chromatographic analysis of volatile compounds. The polymer combination had an important effect on sensory scores of both sunlight and acidulous flavour in cream cheese stored in the dark for 2, 4 and 6 months. Cream cheese stored in trays made of A-PET/PE had higher acidulous flavour and lower content of hexanal and 2-nonanone. Only small differences were observed between PS/EVOH/PE and PP/PE despite the great diversity of oxygen transmission rates. The drawing depth of the packages had no significant effect on oxidative stability of cream cheese, irrespective of storage in the dark or tinder illumination. The colour of the examined packaging material had a pronounced effect on photoxidative changes in cream cheese. (C) 2004 Elsevier Ltd. All rights reserved.

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