不同包装材料对不同修饰大气条件下的奶酪头部空间组成的影响
Justyna Zulewska1, Adriana Lobacz1, Ireneusz Bialobrzewski2
1Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
Foods (Basel, Switzerland)
|August 29, 2024
概括
包装材料类型没有影响修改大气包装 (MAP) 条件. 在90天的储存期间,头部气体成分 (CO2和O2) 在各种包装膜中保持一致.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 材料科学 材料科学
- 包装技术 包装技术
背景情况:
- 修改大气层 (MAP) 包装对于延长奶酪的保质期至关重要.
- 包装材料的特性显著影响食品的内部大气.
- 了解包装奶酪中的气体交换对于质量保存至关重要.
研究的目的:
- 为了研究各种包装材料对头部空间气体成分 (CO2和O2) 的影响,在奶酪.
- 评估不同的包装薄膜特性和厚度如何影响MAP条件.
- 为了分析90天的储存期间在不同温度下气体成分的变化.
主要方法:
- 奶酪 (Gouda,Maasdamer,Sielski Klasyczny) 使用BOPP,PET,PE,PP,EVOH和PA的各种组合进行包装.
- 包装奶酪在2°C和8°C保存90天.
- 在整个储存期间,对头部气体成分 (CO2和O2) 进行了监测.
主要成果:
- 在Gouda奶酪的头部空间中,二氧化碳 (CO2) 含量在35%至45%之间.
- 马斯达默和西尔斯基经典奶酪的二氧化碳含量在55%至65%之间.
- 在被测试包装的奶酪的头部空间中,氧气 (O2) 水平在整个储存过程中始终保持在0.5%以下.
结论:
- 使用的包装薄膜类型没有显著影响修改大气层 (MAP) 包装条件.
- 头部气体成分主要取决于奶酪类型和MAP条件,而不是特定的包装材料.
- 进一步的研究可能会探索其他包装相互作用或特定的奶酪品种.
相关概念视频
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