Effect of modified atmospheric packaging on the shelf stability of paneer prepared by adopting hurdle technology.

@article{Thippeswamy2011EffectOM,
  title={Effect of modified atmospheric packaging on the shelf stability of paneer prepared by adopting hurdle technology.},
  author={L Thippeswamy and B V Venkateshaiah and Sharanagouda B Patil},
  journal={Journal of food science and technology},
  year={2011},
  volume={48 2},
  pages={230-5}
}
Paneer was prepared by application of hurdle technology (HT) and its shelf stability studied by modified atmospheric packaging (MAP). The hurdles adopted comprised of water activity (aw), pH, preservative and MAP. The aw was reduced by using NaCl (1-3%), citric acid (CA, 0.01-0.1%) and potassium sorbate (0.1%). NaCl and CA at 3 and 0.1% reduced aw from 0.994 to 0.970 and pH from 5.6 to 5.1, respectively. Sensory scores of all samples decreased (p ≤ 0.05) from control during storage at different… CONTINUE READING