Chemical changes of Kradi cheese stored at refrigeration temperature under vacuum and non-vacuum conditions
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Authors
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Hilal Ahmad Punoo
university of Kashmir
Keywords:
Free fatty acids, Kradi cheese, Moisture loss, Refrigerated storage, Tyrosine value, Vacuum packagingAbstract
This study investigated changes in chemical properties of kradi cheese stored under vacuum and non-vacuum conditions at 5oC at weekly intervals. The initial moisture content of 49.09 % in air packed samples decreased to 48.34 % at 14th week of storage while in vacuum packed samples it decreased to 48.31 % at 16th week of storage. The drop in initial pH and acidity was small in vacuum packed samples than air packed samples. The initial free fatty acid content of 0.93 meq/g in air packed samples increased to 17.9 meq/g on 14th week of storage while in vacuum packed samples it increased to 21.31 meq/g on 16th week of storage. The initial tyrosine value of 0.013 µg 5ml-1 in air packed samples increased to 5.25 µg 5ml-1 on 14th week of storage while in vacuum packed samples it increased to 4.93 µg 5ml-1 on 16th week of storage. The vacuum packaging retarded lipolysis and proteolysis in comparison to ordinary packagingReferences
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