Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Abstract

Dairy products are an important food group highly suggested by nutritionists. This food category is one of the most perishable, so extending their shelf life and keeping them fresh for a longer period of time is a matter of importance. Since consumers are now more aware of the possible hazards of preservatives, technologists and researchers have attempted to introduce novel preservative-free methods instead. One of these techniques is modified atmosphere packaging (MAP), which alters the natural gas surrounding the product in the package in order to delay deteriorative changes. In this paper, a review is made on the field of cheese MAP. Reported results revealed the potentiality of MAP in increasing cheese sensorial and microbial shelf life by carefully designing for an individual cheese.

Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs

“…Among these, modified atmosphere packaging has been widely employed for extending shelf-life (Alam and Goyal, 2011;Del Nobile et al, 2009;Eliot et al, 1998;Irkin, 2011;Khoshgozaran et al, 2012;Mexis et al, 2011;Papaioannou et al, 2007;RodriguezAlonso et al, 2011). However, opening the package results in the loss of the modified atmosphere.…”

Influence of Modified Atmosphere Packaging (MAP) on textural properties of Mozzarella cheese during refrigeration storage

“…Modified Atmosphere Packaging (MAP) is an enclosure of food products in high barrier materials, in which gaseous environment has been modified as a result of dynamic interaction between the atmosphere and the product (Church and Parson 1995;Khoshgozaran et al 2012). In recent years, consumers' demands for fresh, naturally preserved food products have grown dramatically.…”

Modified Atmosphere Packaging, for Minimally Processed Foods

“…In the last few decades, a number of books (Arvanitoyannis, 2012;Blakistone, 1998a,b;Brody, 1989;Ooraikul and Stiles, 1991;Parry, 1993;Yahia, 2009) and review articles (Church and Parsons, 1995;Devlieghere et al, 2002;Mullan and McDowell, 2003;Sebranek and Houser, 2006) have appeared that summarize the progress made in the field of MAP. Numerous other articles have been published that focus on the MAP of a particular commodity group such as meat and poultry (Arvanitoyannis and Stratakos, 2012;Blakistone, 1998a,b;Calvert, 1996;McMillin, 2008;Narasimha and Sachindra, 2002;Singh et al, 2011), fish (Ashie et al, 1996;Davis, 1998;Otwell et al, 2006;Sivertsvik et al, 2002;Stammen et al, 1990), dairy and dried foods (Khoshgozaran et al, 2012;Subramaniam, 1988), pasta and bakery products (Farber et al, 1993;Guynot et al, 2003;Seiler, 1998;Smith et al, 2004), or fruits and vegetables (Brody et al, 2011;Calvert, 1996;Day, 1994;Kader et al, 1989;Lee et al, 1995Lee et al, ,1996Mangaraj et al, 2009;Sandhya, 2010).…”