The effect of packaging type and storage temperature on the characteristics of cheese spread analogues from corn extract

Abstract

Cheese spread analogues composed of corn milk have a limited shelf life due to their high water and fat content. Therefore, appropriate packaging and storage temperatures are required to maintain the nature of these products for long-term storage. The purpose of the present study was to 1) study the effect of packaging type and storage temperature on the chemical and sensory characteristics of corn milk-based cheese analogues; 2) determine the most effective packaging type for corn milk-based cheese analogues; 3) determine the optimal storage temperature to be applied for corn milk-based cheese analogue. The present study used a completely randomised split-plot design. The effects of various storage factors were assessed, including storage time (1, 2, 3 and 4 weeks) as the main plot, type of packaging (polypropylene, polyethylene terephthalate, and glass) as a subplot, and storage temperature (-5°C, 5°C, and IOC) as a subplot. The studied cheese analogue variables included moisture, free fatty acid content, soluble protein content, fat content, pH and sensory characteristics. The results indicated that packaging type and storage temperature had a significant effect on analogue cheese during storage. The most effective packaging types applied for 4 weeks of analogue cheese storage were glass packaging with a moisture content of 69.60%, soluble protein of 6.91%, a fat content of 5.4%, free fatty acid content of 3.65% and pH of 4.6. The sensory characteristics included smooth texture, easy to spread, a bright, attractive and shiny appearance, pale yellow colour, and acidic smell. The optimum storage temperature for corn milk-based analogue cheese spread for 4 weeks was 5°C with a moisture content of 69.26%, dissolved protein content of 7.23%, fat content of 5.68%, free fatty acid content of 3.54% and pH 4.6. Sensory characteristics included smooth texture, easy to spread, a bright, attractive and shiny appearance, pale yellow colour, and slightly acidic smell smelling only slightly of cheese.

The Effect of G/CHNF/ZnONPs Packaging on Nutritional Content, Antibacterial Activity, and Shelf Life of Cheddar Cheese

“…Based on these results, it is evident that the fat content of the cheddar cheese declines as the storage period prolongs. This observation aligns with the studies conducted by Frau et al [24] and Aini et al [25] that also highlighted that the fat content of cheese diminishes during storage due to the breakdown of molecular bonds in triglycerides, resulting in the formation of free fatty acids.…”

“…Moreover, the degradation of triglyceride molecular bonds leads to a reduction in fat content and an elevation in the content of free fatty acids [24], [25]. The minimal decrease in fat content observed in the cheddar cheese sample with combined LDPE and cardboard packaging can be attributed to the low permeability of the plastic material to O2 and CO2.…”

Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

“…Umur simpan kopi Arabika bubuk jika diasumsikan kadar lemak menurun sebesar 25%, 50%, dan 75% dari kadar lemak kopi tanpa penyimpanan Dengan kemasan AF130 dinilai suduh cukup baik untuk menekan proses oksidasi lipid pada RH yang relatif tinggi di sekitar ruang simpan (85%-95%). Faktor ekstrinsik seperti kondisi RH dapat mempengaruhi umur simpan produk kopi (Benković & Tušek, 2018), demikian juga halnya dengan produk keju yang terbuat dari campuran ekstrak jagung (Aini et al, 2019), terutama sekali apabila bahan kemasan yang digunakan tidak memiliki permeabilitas yang baik, sehingga memungkinkan terjadinya perpindahan uap air dan/atau gas (Ninsix, Azima, Novelina, & Nazir, 2018). Kondisi suhu dan RH di lingkungan sekitar ruang penyimpanan, ketersediaan oksigen, dan teknologi pengemasan produk merupakan sebagian faktor yang akan turut mempengaruhi laju oksidasi lipid, sehingga kondisi tersebut akan berpengaruh tehadap lamanya umur simpan kopi (Manzocco & Lagazio, 2009).…”