Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese

Autores
Olivares, María Laura; Sihufe, Guillermo Adrian; Capra, María Luján; Rubiolo, Amelia Catalina; Zorrilla, Susana
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Mozzarella cheese slices packaged in bags of polyvinylidene chloride under vacuum (V) and using a gas mixture of equal parts of CO 2 and N 2 (G) were stored at 4°C for 8 weeks and analysed at different storage times by physicochemical, microbiological and rheological characterization. Expected values of moisture, total nitrogen, soluble nitrogen at pH 4.6, and chloride contents and of pH were observed. The degradation of α s1-casein was greater than β-casein degradation, while no significant differences were observed due to the packaging methods. Coliform microorganisms were not detected, while levels of moulds and yeasts counts were acceptable. Expected values of total mesophile counts were obtained. The temperature at crossover moduli (T c) was determined from temperature sweeps carried out by rheometry. Greater values of T c were observed in samples G. The influence of temperature on complex viscosity was studied by an Arrhenius-type equation. Activation energy values were obtained from the solid-like region (20-40°C) and liquid-like region (40-60°C). A more rapid change in viscosity with temperature was observed when storage time increased and when storage method V was used. © 2012 Elsevier Ltd.
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
MOZZARELLA CHEESE
PROTECTIVE ATMOSPHERES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/127922
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheeseOlivares, María LauraSihufe, Guillermo AdrianCapra, María LujánRubiolo, Amelia CatalinaZorrilla, SusanaMOZZARELLA CHEESEPROTECTIVE ATMOSPHEREShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Mozzarella cheese slices packaged in bags of polyvinylidene chloride under vacuum (V) and using a gas mixture of equal parts of CO 2 and N 2 (G) were stored at 4°C for 8 weeks and analysed at different storage times by physicochemical, microbiological and rheological characterization. Expected values of moisture, total nitrogen, soluble nitrogen at pH 4.6, and chloride contents and of pH were observed. The degradation of α s1-casein was greater than β-casein degradation, while no significant differences were observed due to the packaging methods. Coliform microorganisms were not detected, while levels of moulds and yeasts counts were acceptable. Expected values of total mesophile counts were obtained. The temperature at crossover moduli (T c) was determined from temperature sweeps carried out by rheometry. Greater values of T c were observed in samples G. The influence of temperature on complex viscosity was studied by an Arrhenius-type equation. Activation energy values were obtained from the solid-like region (20-40°C) and liquid-like region (40-60°C). A more rapid change in viscosity with temperature was observed when storage time increased and when storage method V was used. © 2012 Elsevier Ltd.Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaElsevier Science2012-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/127922Olivares, María Laura; Sihufe, Guillermo Adrian; Capra, María Luján; Rubiolo, Amelia Catalina; Zorrilla, Susana; Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese; Elsevier Science; LWT - Food Science and Technology; 47; 2; 2-2012; 465-4700023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.02.008info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:52:04Zoai:ri.conicet.gov.ar:11336/127922instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:52:04.808CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese
title Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese
spellingShingle Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese
Olivares, María Laura
MOZZARELLA CHEESE
PROTECTIVE ATMOSPHERES
title_short Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese
title_full Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese
title_fullStr Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese
title_full_unstemmed Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese
title_sort Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese
dc.creator.none.fl_str_mv Olivares, María Laura
Sihufe, Guillermo Adrian
Capra, María Luján
Rubiolo, Amelia Catalina
Zorrilla, Susana
author Olivares, María Laura
author_facet Olivares, María Laura
Sihufe, Guillermo Adrian
Capra, María Luján
Rubiolo, Amelia Catalina
Zorrilla, Susana
author_role author
author2 Sihufe, Guillermo Adrian
Capra, María Luján
Rubiolo, Amelia Catalina
Zorrilla, Susana
author2_role author
author
author
author
dc.subject.none.fl_str_mv MOZZARELLA CHEESE
PROTECTIVE ATMOSPHERES
topic MOZZARELLA CHEESE
PROTECTIVE ATMOSPHERES
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Mozzarella cheese slices packaged in bags of polyvinylidene chloride under vacuum (V) and using a gas mixture of equal parts of CO 2 and N 2 (G) were stored at 4°C for 8 weeks and analysed at different storage times by physicochemical, microbiological and rheological characterization. Expected values of moisture, total nitrogen, soluble nitrogen at pH 4.6, and chloride contents and of pH were observed. The degradation of α s1-casein was greater than β-casein degradation, while no significant differences were observed due to the packaging methods. Coliform microorganisms were not detected, while levels of moulds and yeasts counts were acceptable. Expected values of total mesophile counts were obtained. The temperature at crossover moduli (T c) was determined from temperature sweeps carried out by rheometry. Greater values of T c were observed in samples G. The influence of temperature on complex viscosity was studied by an Arrhenius-type equation. Activation energy values were obtained from the solid-like region (20-40°C) and liquid-like region (40-60°C). A more rapid change in viscosity with temperature was observed when storage time increased and when storage method V was used. © 2012 Elsevier Ltd.
Fil: Olivares, María Laura. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description Mozzarella cheese slices packaged in bags of polyvinylidene chloride under vacuum (V) and using a gas mixture of equal parts of CO 2 and N 2 (G) were stored at 4°C for 8 weeks and analysed at different storage times by physicochemical, microbiological and rheological characterization. Expected values of moisture, total nitrogen, soluble nitrogen at pH 4.6, and chloride contents and of pH were observed. The degradation of α s1-casein was greater than β-casein degradation, while no significant differences were observed due to the packaging methods. Coliform microorganisms were not detected, while levels of moulds and yeasts counts were acceptable. Expected values of total mesophile counts were obtained. The temperature at crossover moduli (T c) was determined from temperature sweeps carried out by rheometry. Greater values of T c were observed in samples G. The influence of temperature on complex viscosity was studied by an Arrhenius-type equation. Activation energy values were obtained from the solid-like region (20-40°C) and liquid-like region (40-60°C). A more rapid change in viscosity with temperature was observed when storage time increased and when storage method V was used. © 2012 Elsevier Ltd.
publishDate 2012
dc.date.none.fl_str_mv 2012-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/127922
Olivares, María Laura; Sihufe, Guillermo Adrian; Capra, María Luján; Rubiolo, Amelia Catalina; Zorrilla, Susana; Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese; Elsevier Science; LWT - Food Science and Technology; 47; 2; 2-2012; 465-470
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/127922
identifier_str_mv Olivares, María Laura; Sihufe, Guillermo Adrian; Capra, María Luján; Rubiolo, Amelia Catalina; Zorrilla, Susana; Effect of protective atmospheres on physicochemical, microbiological and rheological characteristics of sliced Mozzarella cheese; Elsevier Science; LWT - Food Science and Technology; 47; 2; 2-2012; 465-470
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.02.008
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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