THE EFFECTS OF DIFFERENT PACKAGING MATERIALS AND VACUUM/MODIFIED ATMOSPHERE PACKGING METHODS ON THE QUALITY AND SHELF LIFE OF SLICED HATAY CHEESE

Öz

The aim of this study is to determine quality and shelf life for a regional unpackaged Hatay cheese by the use of appropriate packaging materials and technologies. The sliced cheese was packaged under a modified atmosphere (50% CO2 and 50% N2), air (21% O2 and 79% N2) and vacuum using three different packaging materials with different permeabilities (Coextruded PA/PE, OPET/OPA/CPP and PP/PA/EVOH/PE) and stored at 4°C for 60 days. Headspace gas concentration (O2 and CO2 %), physicochemical and sensory analysis were performed during storage. Whiteness and texture of packaged cheese were preserved better than unpackaged product, and were sensorially acceptable during entire storage. Titratable acidity and TBARS increased and pH decreased at all applications during storage. However, the best results were obtained for PP/PA/EVOH/PE with the lowest gas permeability under vacuum and high carbon dioxide-MAP applications. The shelf life of unpackaged and packaged product was 5 days and 60 days, respectively.

Anahtar Kelimeler

• packaging material
• Hatay cheese
• modified atmosphere packaging (MAP)

FARKLI AMBALAJ MATERYALLERİ ve VAKUM/MODİFİYE ATMOSFER AMBALAJLAMANIN DİLİMLENMİŞ HATAY PEYNİRİNİN KALİTESİ VE RAF ÖMRÜNE ETKİSİ

Öz

Bu çalışmada ambalajsız olarak satışa sunulan ve yöresel bir peynir çeşidi olan Hatay peynirinde uygun ambalaj malzemesi ve teknolojilerinin kullanımı ile daha kaliteli ve uzun raf ömrüne sahip bir ürün elde edilmesi hedeflenmiştir. Bu nedenle dilimlenmiş peynir örnekleri modifiye atmosfer (%50 CO2 ve %50 N2), hava (%21 O2 ve %79 N2) ve vakum altında üç farklı geçirgenlikte ambalaj malzemeleri (Koekstrude PA/PE, OPET/OPA/CPP ve PP/PA/EVOH/PE) ile ambalajlanmış ve 4°C’de 60 gün süreyle depolanmıştır. Depolama süresince tepe boşluğu gaz oranları (%O2 ve CO2), fizikokimyasal ve duyusal analizler yapılmıştır. Depolama süresince ambalajlı uygulamalarda ürün beyazlığı ve tekstür daha iyi korunmuş, duyusal nitelikler kabul edilebilir bulunmuştur. Tüm uygulamaların titrasyon asitliği ve TBARS değerleri artmış ve pH değerleri azalmıştır. Ancak depolama boyunca en iyi sonuçlar gaz geçirgenliği en düşük olan PP/PA/EVOH/PE’de vakum uygulamasında ve yüksek karbondioksitli MAP uygulamalarında alınmıştır. Sonuç olarak, ambalajsız üründe raf ömrü 5 gün, ambalajlı peynirlerde raf ömrü 60 gün olarak önerilmektedir.

Anahtar Kelimeler

• ambalaj materyali
• Hatay peyniri
• modifiye atmosfer paketleme (MAP)

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