What is it about?
Fresh cheese is characterized by its rapid degradability and short shelf-life. The immersion in brine is a common method used for extending the shelf-life of fresh cheese. However, the high salt concentrations have been reported to adversely affect individuals with high blood pressure, osteoporosis, chronic kidney, and cardiovascular disorders. To keep its freshness quality attributes, a hydrogen-incorporated atmosphere packaging (RAP) technique was tested without using any salt, brine, or preservative. The findings of this study revealed the effectiveness of the RAP technique in preserving the color and microbial property of fresh cheese without using any brine, salting, or preservatives.
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Why is it important?
In the present study, we demonstrated the importance of the use of the hydrogen-incorporated atmosphere packaging method for extending the shelf-life of fresh cheese and keeping its freshness quality attributes without adding any salt, brine, or preservative. We remind that the use of hydrogen in food products provides an additional value thanks to its antioxidant property. This new method could be considered as a healthy, green, and effective preservation technique of fresh cheese.
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This page is a summary of: Reducing atmosphere packaging as a novel alternative technique for extending shelf life of fresh cheese, Journal of Food Science and Technology, March 2020, Springer Science + Business Media,
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