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

页码：292 / 296

页数：5

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