The aim of this study was to assess the effects of various plastic-based packagings on quality changes in mayonnaise during storage. The plastic packaging materials examined were PET, PET with an oxygen scavenger incorporated during extrusion (PET with Amosorb®), and PET coated with an oxygen barrier. Packaged mayonnaise was stored at 20°C and removed monthly for chemical, microbiological, sensory and rheological analysis over six months of storage. The ranking of oxidative stability in mayonnaise was glass = PET-Amosorb > PET-coating > PET. A sensory panel was unable to distinguish samples stored in glass from samples stored in PET-Amosorb or PET-coating. There was no significant difference in the linear viscoelastic properties of mayonnaise packaged in glass or plastic materials during storage.
Study of innovative PET (polyethylene terephthalate) packaging for mayonnaise and evaluation of product shelf-life
SENSIDONI, Alessandro;PERESSINI, Donatella
2004-01-01
Abstract
The aim of this study was to assess the effects of various plastic-based packagings on quality changes in mayonnaise during storage. The plastic packaging materials examined were PET, PET with an oxygen scavenger incorporated during extrusion (PET with Amosorb®), and PET coated with an oxygen barrier. Packaged mayonnaise was stored at 20°C and removed monthly for chemical, microbiological, sensory and rheological analysis over six months of storage. The ranking of oxidative stability in mayonnaise was glass = PET-Amosorb > PET-coating > PET. A sensory panel was unable to distinguish samples stored in glass from samples stored in PET-Amosorb or PET-coating. There was no significant difference in the linear viscoelastic properties of mayonnaise packaged in glass or plastic materials during storage.| File | Dimensione | Formato | |
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