食品加工与技术杂志

抽象的

Impact of Edible Coating and Different Packaging Treatments on Microbial Quality of Paneer

Archana G. Lamdande, Shyam R. Garud and Anil Kumar

The effects of edible coating and different packaging treatments on microbial quality of paneer were studied. Composite edible coated paneer was packed in packaging materials and stored under different storage conditions 5°C (T1), 30°C (T2) and ambient conditions (T3). Packaging material had significant effect (P ≤ 0.05), coating and temperature and their interactive effect were found significant (P ≤ 0.01) on total viable count of the product during storage. At 5 ± 1°C, uncoated samples of paneer packed in laminates (P4) had total viable count 1.08 x 104 cfu/g on 28th day of storage while coated paneer sample packed in LDPE (P6) and laminates (P7) had maximum shelf life i.e. 40 days with 1.6 × 103 and 2.7 5 × 103 cfu/g total viable count. Coating of paneer, packaging material and temperature and their interactive effect were found significant (P ≤ 0.01) on Yeast & Mould count of the product during storage. Uncoated samples of paneer packed in laminates had Y & M counts 6.0 × 103 cfu/g on 28th day of storage, whereas LDPE and laminates packed coated paneer had Y & M counts 3.4 × 103 and 2.15 × 103 cfu/g on 40th day of storage 5 ± 1°C.