Studies on the storage stability of oil-based paneer pickle

被引：2
|
作者：
Shukla, FC [1 ]
Vaid, J [1 ]
机构：
[1] Punjab Agr Univ, Dept Food Sci & Technol, Ludhiana 141004, Punjab, India
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2004年 / 57卷 / 01期
关键词：
acidity; paneer; peroxide value; pickle; sensory; storage stability;
D O I：
10.1111/j.1471-0307.2004.00116.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The recipe for oil-based paneer pickle was standardized on the basis of sensory evaluation. During storage, there was a significant decrease in moisture, fat and protein content and a significant increase in acidity, free fatty acids and peroxide value at both room temperature and refrigeration temperature in all the packaging materials. The sensory score of the pickle remained in the 'liked very much' range up to the end of the storage period. The pickle remained microbiologically safe and was acceptable up to 2 months of storage at both storage temperatures. The pickle packed in glass jars and stored at refrigeration temperature was found to be the most acceptable.
引用
收藏
页码：15 / 18
页数：4
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