Effect of vacuum packaging on the physico-chemical, textural, microbiological and sensory properties of dried ice cream
Dried ice cream is a dairy product that is traditionally produced in Tabriz. In the case of these traditional product has not been investigated and these research is the first scientific study on this product. The aim of this study was investigation on the effect of vacuum packaging on the qualitative features and shelf life of dried ice cream. In this process, dried ice cream was prepared by adding milk, sugar, glucose syrup and shortening, and then it was packed in two different materials (polyethylene/cardboard). The polyethylene package had been done under two different conditions (under vacuum and under normal atmosphere). Then all the samples were kept in three different temperatures (-18, and °C) for 60 days and evaluated with respect to physico-chemical, textural, microbiological and sensory properties. Moisture content and pH decreased, but acidity, free fatty acid content, peroxide value, firmness, total count and mold and yeast count increased by passing time and increasing storage temperature. In the case of sensory properties, by increasing of storage time and temperature, the related scores of color, surface quality, stiffness, mouth feeling, milky taste, rancidity taste and overall acceptability were decreased. The results showed that, although polyethylene under vacuum/cardboard package was the most suitable package regarding to pH, acidity, free fatty acid content, peroxide value, total count, mold and yeast count, but polyethylene under normal atmosphere/cardboard was the most suitable package considering the features of moisture, firmness and sensory properties. With respect to physico-chemical, textural, microbial and sensory properties, the cardboard pack (control), was the most unsuitable package. In addition, the results showed that the -18°C temperature was the most suitable storage temperature regarding to the maintaining of quality and shelf life of dried ice cream.
Article Type:
Research/Original Article
Food Science and Technology, Volume:14 Issue: 10, 2018
1 - 13
برخی از خدمات از جمله دانلود متن مقالات تنها به مشترکان مگیران ارایه می‌گردد. شما می‌توانید به یکی از روش‌های زیر مشترک شوید:
اشتراک شخصی
در سایت عضو شوید و هزینه اشتراک یک‌ساله سایت به مبلغ 300,000ريال را پرداخت کنید. همزمان با برقراری دوره اشتراک بسته دانلود 100 مطلب نیز برای شما فعال خواهد شد!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی همه کاربران به متن مطالب خریداری نمایند!
  • دسترسی به متن مقالات این پایگاه در قالب ارایه خدمات کتابخانه دیجیتال و با دریافت حق عضویت صورت می‌گیرد و مگیران بهایی برای هر مقاله تعیین نکرده و وجهی بابت آن دریافت نمی‌کند.
  • حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران می‌شود.
  • پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانه‌های چاپی و دیجیتال را به کاربر نمی‌دهد.