Effect of modified atmospheric packaging on shelf-life of Cham-cham

Abstract

The present study was carried out to evaluate the shelf-life of Cham-Cham using modified atmospheric packaging (MAP). Cham-Cham stored under refrigeration temperature (7±2 0 C) in modified atmospheric condition showed significantly higher shelf-life than the Cham-Cham stored at same temperature in normal packaging condition. The compositional attributes such as fat, protein, total carbohydrate and ash of Cham-Cham increased significantly where as moisture was significantly decreased up on storage at 7±2 0 C. The acidity and soluble nitrogen content where non-significantly increased. However, pH of Cham-Cham decreased significantly on storage at 7±2 0 C. FFA and HMF content of Cham-Cham increased significantly when Cham-Cham stored at 7±2 0 C. The packages were found to have a significant increased in the hardness, chewiness and cohesiveness. However, significant decreased in the adhesiveness and springiness values of Cham-Cham were found at 7±2 0 C storage temperature. However stiffness of Cham-Cham increased non-significantly at 7±2 0 C. The flavour, body and texture, colour and appearance and overall acceptability scores of Cham-Cham declined significantly as storage period progressed. Hence, the shelf-life of Cham-Cham extended up to 28 days in MAP as compare to normal packaging shows up to 14 days. It also shows that the use of CO 2 was superior to N 2 in MAP.

Modified atmosphere packaging for milk cake: assessment of ideal gas composition for extending shelf life

“…It can be characterized as an individual perception of sweetness, which remained unaffected during the storage. The observations made in the current research are in accordance with the findings reported for several other products, for example, brown peda (Londhe et al, 2012), danedar khoa (Sharma et al, 2001) and cham-cham samples (Sindhav et al, 2016) during storage under MAP. Also, a similar trend was recorded on stored kalakand by Jain et al (2015) and stored lal peda by Jha et al (2015).…”