Effect of biodegradable starch packing on storage of processed cheese

Authors

  • Juliana Bonametti Olivato Universidade Estadual de Londrina
  • Suzana Mali Universidade Estadual de Londrina
  • Maria Victória Eiras Grossmann Universidade Estadual de Londrina

DOI:

https://doi.org/10.5433/1679-0359.2006v27n1p81

Keywords:

Biodegradable package, Storage and processed cheese.

Abstract

There is an increasing interest in the utilization of renewable resources for the production of food packaging. Among the biopolymers, starches from several sources have been considered as one of the most promising material for this purpose; and the reasons for this are that starches are biodegradable, inexpensive and available in all world. This work had the objective of evaluate the effect of yam starch biodegradable packaging on storage (30 days / 4oC) of comercial-processed cheese and to compare with conventional packaging. The results showed that conventional packaging presented the better behavior on weight and water activity retention of samples during all storage time than starch packaging. Considering microbiological counts, only control samples (unpackaged) showed contamination. Titratable acidity and pH of packaged samples did not differ for starch or conventional package (Tukey test, p ? 0.05) during all storage time. Considering the presented results, yam starch could be used as an alternative to package processed cheese, but more studies have to be done to improve starch films as a water vapor barrier.

 

 

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Author Biographies

Juliana Bonametti Olivato, Universidade Estadual de Londrina

Aluna de Graduação do Curso de Farmácia e Bioquímica da Universidade Estadual de Londrina.

Suzana Mali, Universidade Estadual de Londrina

Farmacêutica – Bioquímica, Doutora em Ciência de Alimentos e Bolsista CAPES – PRODOC do Departamento de Tecnologia de Alimentos e Medicamentos, CCA, UEL.

Maria Victória Eiras Grossmann, Universidade Estadual de Londrina

Docente do Programa de Mestrado e Doutorado em Ciência de Alimentos do Departamento TAM, CCA, UEL.

Published

2006-06-30

How to Cite

Olivato, J. B., Mali, S., & Grossmann, M. V. E. (2006). Effect of biodegradable starch packing on storage of processed cheese. Semina: Ciências Agrárias, 27(1), 81–88. https://doi.org/10.5433/1679-0359.2006v27n1p81

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