publication . Conference object . 2008

Evoluzione chimico-fisica, sensoriale e della texture di un formaggio fresco pecorino confezionato in atmosfera modificata durante la shelf-life

Del Caro, Alessandra; Madrau, Monica Assunta; Piga, Antonio <1965- >; Murittu, Gavino; Usai, Giancarlo; Pischedda, Giacomo; Secchi, Nicola;
Open Access Italian
  • Published: 01 Jan 2008
  • Publisher: Chiriotti Editori
  • Country: Italy
Abstract
This paper reports the results obtained from the analysis of a fresh ewe’s cheese packed under different modified atmospheres during the shelf- life. Cheese stored in 80% N<sub>2</sub>/20% CO<sub>2</sub>, at the end of the shelf-life was better than cheese packed with a 10% CO<sub>2</sub>, both for sensory characteristics and for rheological parameters, specially for the puncture force and hardness and chewiness obtained from the TPA assay. The colour was slightly more yellow than the cheese stored with 10% CO<sub>2</sub>. <br/><br/> Il presente lavoro riporta i risultati ottenuti dall’analisi di un formaggio pecorino fresco conservato in atmosfera modificata me...
Subjects
free text keywords: AGR/15 Scienze e tecnologie alimentari
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Conference object . 2008
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