The use of cold plasma technology in solving the mold problem in Kashar cheese

被引：10

作者：

Akarca, Gokhan ^{[1
]}

Atik, Azize ^{[1
]}

Atik, Ilker ^{[2
]}

Denizkara, Ayse Janseli ^{[1
]}

机构：

[1] Afyon Kocatepe Univ, Fac Engn, Food Engn Dept, TR-03200 Afyon, Turkiye

[2] Afyon Kocatepe Univ, Afyon Vocat Sch, Food Technol Program, TR-03200 Afyon, Turkiye

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2023年 / 60卷 / 02期

关键词：

Cold plasma; Kashar; Aspergillus flavus; Penicillium crysogenum; Shelf-life; PATHOGEN INACTIVATION; NONTHERMAL PLASMA; DISCHARGE; GROWTH;

D O I：

10.1007/s13197-022-05661-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, the possibilities of using cold plasma technology in solving the mold problem, which is one of the most important problems in Kashar cheese, were investigated. For this purpose Kashar cheeses were exposed to cold plasma with different gas compositions. As a result of the study 3-4 log reduction was achieved for both Aspergillus flavus and Penicillium crysogenum. The pH and a(w) values of samples were decreased with cold plasma application. The b* values of samples increased while L* and a* values decreased. When all the results obtained are considered as a whole, it can be said that cold plasma technology improves the physicochemical properties of Kashar cheese and provides significant decrease in mold count of the product.

引用

页码：752 / 760

页数：9

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