Comparison of nitrogen and carbon dioxide in MAP packaging for shelf life extension of Cham-Cham
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Authors
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Rohit G Sindhav
College of Dairy Science, Kamdhenu University, Gujarat
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Tanmay Hazra
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Ankit J Thesiya
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P S Prajapati
Keywords:
ham-Cham, Carbon dioxide, Shelf life, Modified atmosphere packaging, NitrogenAbstract
Cham-Cham is a traditional Indian milk product prepared by cooking the chhana balls in sugar syrup. The final product has a pleasant sweet taste due to absorption of syrup during frying. However, shelf life of Cham-Cham is low due to a number of factors. For increasing its market one has to focus more on enhancement of its shelf life. For enhancement of shelf life, modified atmosphere packaging of nitrogen and carbon dioxide was adopted. The moisture, pH, acidity, sensory attributes and microbial analysis were carried out during storage of sample at 20oC. The sensory attributes like color and appearance, flavor, body and texture and overall acceptability scores of Cham-Cham were recorded on 9-point hedonic scale. It was observed from the results that as storage progressed, the score for overall acceptability decreased irrespective of gases tried. However, modified atmospheres inside the package, controlled the growth of microbes which increased the shelf life of the product up to 8 days as compared to 4 days in normal packaging at 20oC.References
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