Cargando…

Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

The unique qualities of Spanish cheeses, such as the San Simón da Costa (SSC) cheese, are protected by the Protected Designation of Origin (PDO) status. The technological importance of chilled storage at 4 °C of vacuum-packaged (V) and natural (N) (unpackaged) cheeses was examined. For this purpose,...

Descripción completa

Detalles Bibliográficos
Autores principales:	Franco, Inmaculada, Bargiela, Verónica, Tovar, Clara A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093359/ https://www.ncbi.nlm.nih.gov/pubmed/37048205 http://dx.doi.org/10.3390/foods12071381

Ejemplares similares

Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage
por: Wang, Taojun, et al.
Publicado: (2019)

Shipping and storage temperature logger datasets for extended shelf life vacuum packaged chilled beef in the Chinese supply chain
por: Frank, Damian, et al.
Publicado: (2019)

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage
por: Zhao, Yingxin, et al.
Publicado: (2022)

Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties
por: Albisu, Marta, et al.
Publicado: (2023)

The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time
por: Kratochvílová, Alena, et al.
Publicado: (2022)

Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review
por: Hernández-Macedo, Maria Lucila, et al.
Publicado: (2011)

Potential of Fermentation and Vacuum Packaging Followed by Chilling to Preserve Black Soldier Fly Larvae (Hermetia illucens)
por: Van Campenhout, Leen, et al.
Publicado: (2021)

Sensory and Microbiological Evaluation of Traditional Ovine Ricotta Cheese in Modified Atmosphere Packaging
por: Mancuso, Isabella, et al.
Publicado: (2014)

Extended Storage of Beef Steaks Using Thermoforming Vacuum Packaging
por: Bernardez-Morales, Gabriela M., et al.
Publicado: (2023)

Cold and chilled storage technology /
Publicado: (1997)

Effect of Pre-Storage CO(2) Treatment and Modified Atmosphere Packaging on Sweet Pepper Chilling Injury
por: Afolabi, Abiodun Samuel, et al.
Publicado: (2023)

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties
por: Bettera, Luca, et al.
Publicado: (2020)

Effect of Different Packaging Atmosphere on Microbiological Shelf Life, Physicochemical Attributes, and Sensory Characteristics of Chilled Poultry Fillets
por: Nauman, Kashif, et al.
Publicado: (2022)

Effect of Storage Temperature on Storage Life and Sensory Attributes of Packaged Mustard Microgreens
por: Dayarathna, Nayani N., et al.
Publicado: (2023)

The Molecular Properties of Peanut Protein: Impact of Temperature, Relative Humidity and Vacuum Packaging during Storage
por: Sun, Xiaotong, et al.
Publicado: (2018)

Shifts in the Bacterial Community Related to Quality Properties of Vacuum-Packaged Peeled Potatoes during Storage
por: Li, Zudi, et al.
Publicado: (2022)

The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures
por: Kung, Hsien-Feng, et al.
Publicado: (2017)

Effect of Stable Chlorine Dioxide and Vacuum-Packing Treatments on the Physicochemical and Volatile Flavor Properties of Pike Eel (Muraenesox cinereus) during Chilled Storage
por: Du, Qi, et al.
Publicado: (2022)

Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage
por: Hur, S. J., et al.
Publicado: (2013)

Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage
por: Alarcón, Marina, et al.
Publicado: (2020)

Pre-symptomatic transcriptome changes during cold storage of chilling sensitive and resistant peach cultivars to elucidate chilling injury mechanisms
por: Puig, Clara Pons, et al.
Publicado: (2015)

Freeze-Chilling of Whitefish: Effects of Capture, On-Board Processing, Freezing, Frozen Storage, Thawing, and Subsequent Chilled Storage—A Review
por: Erikson, Ulf, et al.
Publicado: (2021)

Application of Furcellaran Nanocomposite Film as Packaging of Cheese
por: Pluta-Kubica, Agnieszka, et al.
Publicado: (2021)

Bio-protective potential of lactic acid bacteria: Effect of Lactobacillus sakei and Lactobacillus curvatus on changes of the microbial community in vacuum-packaged chilled beef
por: Zhang, Yimin, et al.
Publicado: (2018)

The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products
por: Vincová, Anna, et al.
Publicado: (2023)

Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
por: Jung, Ho-Jung, et al.
Publicado: (2013)

Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C
por: Kim, Seonjin, et al.
Publicado: (2019)

Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Shrimp Powder
por: Lee, Jai-Sung, et al.
Publicado: (2015)

Susceptibility of Blood Orange Cultivars to Chilling Injury Based on Antioxidant System and Physiological and Biochemical Responses at Different Storage Temperatures
por: Habibi, Fariborz, et al.
Publicado: (2020)

Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage
por: El gabali, Tasneem M. M. A., et al.
Publicado: (2022)

Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration
por: Fidalgo, Liliana G., et al.
Publicado: (2021)

Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?
por: Fresán, Ujué, et al.
Publicado: (2021)

Effect of three kinds of natural preservative cocktails on vacuum‐packed chilled pork
por: Li, Chen, et al.
Publicado: (2020)

Comparing Different Packaging Conditions on Quality Stability of High-Pressure Treated Serra da Estrela Cheeses during Cold Storage †
por: Inácio, Rita S., et al.
Publicado: (2023)

Structural Changes and Evolution of Peptides During Chill Storage of Pork
por: Zou, Xiaoyu, et al.
Publicado: (2020)

Effect of Procyanidin on Canine Sperm Quality during Chilled Storage
por: Huang, Xiaogang, et al.
Publicado: (2022)

Influence of Storage Packaging Type on the Microbiological and Sensory Quality of Free-Range Table Eggs
por: Sokołowicz, Zofia, et al.
Publicado: (2023)

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage
por: Osaili, Tareq M., et al.
Publicado: (2021)

Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions
por: Rovira, Pablo, et al.
Publicado: (2023)

Sensory Evaluation and Model Prediction of Vacuum-Packed Fresh Corn during Long-Term Storage
por: Li, Yilin, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_6nfdjokc258vm6o12j67b7ubhe