International Journal of Processing and Post harvest Technology

Rohit Sindhav ¹, D. H. Patel ², A. M. Patel ², P. S. Prajapati ¹

Affiliations
1 Department of Dairy Technology, S.M.C. College of Dairy Science, Anand (Gujarat), IN
2 Department of Dairy Processing and Operations, S.M.C. College of Dairy Science, Anand (Gujarat), IN

Abstract

The present study was carried out to evaluate the shelf-life of Cham-Cham using modified atmospheric packaging (MAP). Cham-Cham stored under refrigeration temperature (7±2^oC) in modified atmospheric condition showed significantly higher shelf-life than the Cham-Cham stored at same temperature in normal packaging condition. The compositional attributes such as fat, protein, total carbohydrate and ash of Cham-Cham increased significantly where as moisture was significantly decreased up on storage at 7±2^oC. The acidity and soluble nitrogen content where non-significantly increased. However, pH of Cham-Cham decreased significantly on storage at 7±2^oC. FFA and HMF content of Cham-Cham increased significantly when Cham-Cham stored at 7±2^oC. The packages were found to have a significant increased in the hardness, chewiness and cohesiveness. However, significant decreased in the adhesiveness and springiness values of Cham-Cham were found at 7±2^oC storage temperature. However stiffness of Cham-Cham increased non-significantly at 7±2^oC. The flavour, body and texture, colour and appearance and overall acceptability scores of Cham-Cham declined significantly as storage period progressed. Hence, the shelf-life of Cham-Cham extended up to 28 days in MAP as compare to normal packaging shows up to 14 days. It also shows that the use of CO₂ was superior to N₂ in MAP.

Keywords

Modified Atmospheric Packaging, Cham-Cham, Shelf-Life, FFA, HMF.

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