Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage

  • Ryu, Sou-Youn (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Koh, Kyung-Hee (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Son, Sook-Mee (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Oh, Myung-Suk (Department of Food Science and Nutrition, The Catholic University of Korea) ;
  • Yoon, Jung-Ro (Department of Food Science, Kangnung National University) ;
  • Lee, Won-Jong (Department of Food Science, Kangnung National University) ;
  • Kim, Suk-Shin (Department of Food Science and Nutrition, The Catholic University of Korea)
  • Published : 2005.10.31
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Abstract

The objectives of this study were to compare the quality changes of cheese slices individually packed in four kinds of edible pouches in order to select the most suitable variety for individual packaging. The edible Z2 pouch (zein with oleic acid) was selected as maintaining the best cheese qualities based on the physical and microbiological changes undergone by the samples over 4-week storage at $5^{\circ}C$. The cheese sample individually packed in Z2 inner edible pouch and repacked in a plastic (OPP/LLDPE) outer pouch was not significantly different in physical and microbiological changes from that individually packed in a plastic (OPP/LLDPE) inner pouch and repacked in a plastic (OPP/LLDPE) outer pouch. Therefore, it may be concluded on the basis of the physical and microbiological evidence that the Z2 edible pouch can be used as an inner package for cheese slices when it is inside a plastic outer pouch.

Keywords

References

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