Effect of modified atmospheric packaging on the shelf stability of paneer prepared by adopting hurdle technology

Abstract

Paneer was prepared by application of hurdle technology (HT) and its shelf stability studied by modified atmospheric packaging (MAP). The hurdles adopted comprised of water activity (aw), pH, preservative and MAP. The aw was reduced by using NaCl (1-3%), citric acid (CA, 0.01-0.1%) and potassium sorbate (0.1%). NaCl and CA at 3 and 0.1% reduced aw from 0.994 to 0.970 and pH from 5.6 to 5.1, respectively. Sensory scores of all samples decreased (p ≤ 0.05) from control during storage at different temperatures, but these scores at the end of 20 days were still under acceptable limit of 6 and above (liked moderately). MAP was carried out by using a mixture of CO2 to N2 in the ratio of 50:50. The HT adopted paneer with MAP had extended the shelf-life from 1 to 12 days at room temperature (30 ± 1°C) and 6 to 20 days at refrigeration (7 ± 1°C) temperatures.

Comparative Study on Evaluation of Refrigerated (4±1ºC) Storage Stability of Paneer Incorporated with Crude Extract from Indian Curd, Nisin and Lactic Acid

“…However at the end of the storage, T2 had a significantly (p<0.05) lower water activity than other treatments, T3 and control had nonsignificant (p>0.05) differences and T1 sample had significantly (p<0.05) higher water activity than the other treatments (Table 4). Thippeswamy et al, (2011) observed that as the concentration of NaCl increased for dipping paneer from 1-3%, a w decreased from 0.994 to 0.970. The reduction in a w in paneer with several humectants was observed by Singh et al, (1989), Jayaraj and Patil (1999), Singh and Rai (2004) during storage period.…”

“…The method as described by Buch et al, (2014) was followed for the estimation of FFA. The a w of paneer was measured using a hand-held, portable digital water activity meter (Aqua lab dew point water activity meter 4TE, USA) according to the method of Thippeswamy et al, (2011) with little modification.…”

Effect of modified atmosphere packaging on the shelf life of lal peda

“…Several previous studies have reported an increase in the shelf life of traditional dairy foods using hurdle technology, water activity changes, increase in sugar content etc. (Kumar and Srinivasan 1982;Biradar et al 1985;Thakur et al 1992;Kumar et al 1997;Sharma et al 2001), however, not much scientific literature is available on the use of MAP for extending the shelf life of traditional dairy foods except as reported by Biradar et al (1985) for peda, Rai et al (2008) and Thippeswamy et al (2011) for paneer and Londhe et al (2012) for brown peda.…”

Effect of modified atmospheric packaging on chemical and microbial changes in dietetic rabri during storage

“…(Kumar and Srinivasan 1982;Biradar et al 1985;Thakur et al 1992;Kumar et al 1997;Sharma et al 2001). However, not much of the scientific literature is available on use of MAP for extending the shelf life of traditional dairy foods except those reported by Londhe et al (2012) for brown peda and Rai et al (2008) and Thippeswamy et al (2011) for paneer.…”