Electrophoretic behaviour of casein hydrolysis of modified atmosphere packaged mozzarella cheese
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Authors
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Tanweer Alam
Indian Institute of Packaging, Delhi
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Gyanendra Kumar Goyal
National Dairy Research Institute, Karnal, Haryana – 132001, India
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Bimlesh Mann
Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana
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Aastha Bhardwaj
Department of Food Technology, Jamia Hamdard, Delhi, 110062, India
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Gaurav Kr Deshwal
Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana
Keywords:
MAP, Mozzarella cheese, Refrigeration storage, Shelf-life, Electrophoretic propertiesAbstract
An attempt was undertaken to investigate the electrophoretic behaviour of Mozzarella cheese (MC) packed under modified atmospheric packaging (MAP) conditions in two different packaging materials (Cryovac (70 microns) (P1) and LLD/BA*/Nylon-6/BA*/LDPE (110 microns) (P2). A definite quantity (approximately 250 g) of MC was stored in high barrier bags under five varying conditions viz., air (C1), vacuum (C2), 100 % CO2 (C3), 100 % N2 (C4) and a mixture of 50% N2 and 50% CO2 (C5) and stored at 7±1°C. Periodically, the product was evaluated for its electrophoretic behaviour in the form of casein hydrolysis using low molecular weight (LMW) SDS-PAGE. During refrigeration storage, the degradation of protein started after four weeks with two major bands. However, there was no difference in the pattern of casein fractions of MAP Mozzarella cheese during storage at 7±1°C under 5 atmospheres upto 4 weeks, regardless of package type. After 8 weeks of storage, the intensity of bands decreased and lower molecular weight peptides increased.