Effect of modified atmosphere packaging on the shelf life of lal peda.
作者： Alok Jha , Arvind Kumar , Parul Jain , Anuj Kumar Gautam , Prasad Rasane
DOI: 10.1007/S13197-013-1064-1
关键词: Polyethylene 、 Shelf life 、 Furfural 、 Fatty acid 、 Modified atmosphere 、 Food spoilage 、 Indian subcontinent 、 Chemistry 、 Thiobarbituric acid 、 Food science
摘要: Lal peda is a traditional dairy-based sweet, popular in the Indian subcontinent, but it has poor shelf life. The lal samples were packed polyethylene bags filled with 3 different gaseous compositions (Air, 70 % N2: 30 % CO2 and 98 % N2) stored at 10 °C. life was evaluated on basis of changes microbial status product such as total plate count, yeast molds coliform counts also physico-chemical hydroxy methyl furfural (HMF), thiobarbituric acid (TBA) free fatty (FFA). spoilage indices chemical increased all progression storage period. air showed significantly higher deterioration compared to other two combinations. results that combination had better stability under 98 % N2.
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