The present study describes the effects of modified
atmosphere packaging (MAP) on shelf-life extension,
chemical, microbiological, and sensory properties
of Domiati cheese. Five different MAP were studied
[10% CO2/90% N2 (G1), 15% CO2/85% N2 (G2),
25% CO2/75% N2 (G3), 100% CO2 (G4), and 100%
N2 (G5)]. Control samples were packaged in air (CA)
and under vacuum. In both groups of cheeses, chemical analysis was significantly affected by MAP during
cold storage. Ripening indexes were significantly affected by MAP during cold storage. Microbiological
data showed that G4, followed by G5, were the most
effective groups inhibiting the growth of total aerobic
mesophilic and psychrotrophic bacteria, and yeasts and
molds until the end of storage. Sensory evaluation was
significantly affected by MAP and storage period, at
45 d CA cheese samples were judged as unacceptable.
The best sensory properties were obtained in G5, G4,
and G3 treatments, and recorded a relatively higher
sensory evaluation scores. The best shelf-life extension
was obtained in G5, G4, and G3 treatments |
