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Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese
In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese’s pH, moisture, and lactose decreased, while...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252536/ https://www.ncbi.nlm.nih.gov/pubmed/37297421 http://dx.doi.org/10.3390/foods12112176 |
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author | Thodis, Panagiotis Kosma, Ioanna S. Nesseris, Konstantinos Badeka, Anastasia V. Kontominas, Michael G. |
author_facet | Thodis, Panagiotis Kosma, Ioanna S. Nesseris, Konstantinos Badeka, Anastasia V. Kontominas, Michael G. |
author_sort | Thodis, Panagiotis |
collection | PubMed |
description | In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese’s pH, moisture, and lactose decreased, while fat, protein, and salt increased (p < 0.05) during ripening with SST and WB, showing similar behaviors versus that of the TC container. For the proteolysis indices, % TN,% WSN, 12% TCA, and 5% PTA showed the highest values (p < 0.05) for cheeses packaged in WB, followed by those in SST and TC, with all increasing (p < 0.05) during ripening. The most abundant odor-active volatiles were free fatty acids, alcohols, and esters following the order SST > WB > TC on day 60. On day 60, the cheeses packaged in SST and WB showed higher (p < 0.05) hardness and fracturability values, as well as aroma scores, compared to those in TC, with both parameter values increasing with the ripening time. |
format | Online Article Text |
id | pubmed-10252536 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-102525362023-06-10 Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese Thodis, Panagiotis Kosma, Ioanna S. Nesseris, Konstantinos Badeka, Anastasia V. Kontominas, Michael G. Foods Article In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese’s pH, moisture, and lactose decreased, while fat, protein, and salt increased (p < 0.05) during ripening with SST and WB, showing similar behaviors versus that of the TC container. For the proteolysis indices, % TN,% WSN, 12% TCA, and 5% PTA showed the highest values (p < 0.05) for cheeses packaged in WB, followed by those in SST and TC, with all increasing (p < 0.05) during ripening. The most abundant odor-active volatiles were free fatty acids, alcohols, and esters following the order SST > WB > TC on day 60. On day 60, the cheeses packaged in SST and WB showed higher (p < 0.05) hardness and fracturability values, as well as aroma scores, compared to those in TC, with both parameter values increasing with the ripening time. MDPI 2023-05-28 /pmc/articles/PMC10252536/ /pubmed/37297421 http://dx.doi.org/10.3390/foods12112176 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Thodis, Panagiotis Kosma, Ioanna S. Nesseris, Konstantinos Badeka, Anastasia V. Kontominas, Michael G. Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese |
title | Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese |
title_full | Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese |
title_fullStr | Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese |
title_full_unstemmed | Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese |
title_short | Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese |
title_sort | evaluation of a new bulk packaging container for the ripening of feta cheese |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252536/ https://www.ncbi.nlm.nih.gov/pubmed/37297421 http://dx.doi.org/10.3390/foods12112176 |
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