Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films

被引:14
作者
Di Marzo, S [1 ]
Di Monaco, R [1 ]
Cavella, S [1 ]
Romano, R [1 ]
Borriello, I [1 ]
Masi, P [1 ]
机构
[1] Univ Naples Federico II, Dept Food Sci, I-80055 Portici, Italy
关键词
D O I
10.1016/j.tifs.2005.11.014
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This paper compares the performance of three novel biodegradable films having different gas and water vapour permeabilities to the performance of a multilayer film made of polyethylene and EVOH and having high barrier properties. As model food C. Pugliese cheese was chosen. The samples were stored for 28 days and, once a week, they were analysed using sensory and instrumental tests. Sensory data showed samples packed in high permeable biodegradable film were different from fresh cut samples after only 7 days of storage, whereas the other biodegradable films having intermediate water vapour permeability allowed the cheese to keep its sensory properties unchanged for 21 days. The only film which maintained the sensory properties of cheese, with except for texture, during all the investigated time, was the high barrier film. The sensory data are confirmed by acceptability scores.
引用
收藏
页码:169 / 176
页数:8
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