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Evaluation non destructrice de la teneur en oxygène du fromage cheddar industriel emballé sous atmosphère modifiée.

Non-destructive assessment of oxygen levels in industrial modified atmosphere packaged cheddar cheese.

Auteurs : O'MAHONY F. C., O'RIORDAN T. C., PAPKOVSKAIA N., et al.

Type d'article : Article

Résumé

The authors monitored residual oxygen levels and microbial growth over a 4 month refrigerated (4°C) storage period in order to obtain information as the food quality, the packaging process, and storage conditions of cheddar cheese packed under modified atmosphere conditions (70% N2, 30% O2). The technology applied (sensor stickers and an optical analyser) was not non-invasive and inexpensive.

Détails

  • Titre original : Non-destructive assessment of oxygen levels in industrial modified atmosphere packaged cheddar cheese.
  • Identifiant de la fiche : 2006-1348
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 17 - n. 4
  • Date d'édition : 04/2006

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