Enhancement of shelf life of paneer by surface salt treatment

被引:2
作者
Malodia, H. K. [1 ]
Beniwal, B. S. [2 ]
机构
[1] Haryana Agr Univ, Ctr Food Sci & Technol, Hisar 125004, Haryana, India
[2] Bihar Anim Sci Univ, SG Inst Dairy Technol, Patna 800014, Bihar, India
来源
INDIAN JOURNAL OF DAIRY SCIENCE | 2019年 / 72卷 / 03期
关键词
FFA; NPN; Paneer; Shelf life; Salt application; TBA; OPTIMIZATION;
D O I
10.33785/IJDS.2019.v72i03.008
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Paneer was prepared and cut into cubes of three sizes i.e. 1.5, 2.5 and 3.5 cm. Their surfaces were treated with two concentrations (0.8 and 1.2 % w/w basis) of dry common salt. They were packed in LDPE (50-55 micron) packages and stored at 3 different temperatures i.e. 20 +/- 2 degrees C, 5 +/- 2 degrees C and -15 +/- 2 degrees C. The paneer cubes of 2.5 cm size served as control. It was revealed that the paneer cube of 1.5 cm cube size with 1.2 % salt application had the longest shelf life as evidenced by the sensory scores; supported by lower TBA, FFA and NPN values. Paneer cubes of 1.5 cm size had a score above "like slightly" even on the tenth day of storage at 5 degrees C. All the samples stored at -15 degrees C were acceptable on 60th day; however, paneer cubes of 1.5 cm size and 1.2% salt scored high on the sensory scale.
引用
收藏
页码:292 / 296
页数:5
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