1Food Packaging Lab., Dairy Technology Division, National Dairy Research Institute, Karnal-132 001, India.
2Deptt. of Food Science & Engineering., Punjab Agriculture University, Ludhiana (Punjab).
3Centre of Food Technology, University of Allahabad, Allahabad (U.P.).
Traditional food packaging protects food from external contamination, oxygen, water vapour and light. However, newer packaging technologies such as Modified Atmosphere Packaging (MAP) do more than just provide protection from outside influences. The study was conducted to increase the shelf life of paneer by using MAP technique. The paneer samples were packaged in high barrier bags (LLD/BA/Nylon-6/BA/LDPE) under different atmospheres: atmospheric air (atm1), vacuum (atm2), 100% CO2 (atm3) and 100% N2 (atm4). A headspace to product ratio of 1–2 litres gas/kg product was initially set in the MAP system and stored the samples at 7±1°C. Periodically, paneer samples were evaluated for changes in chemical characteristics. The analysis of variance of the data revealed that the MAP had significant influence on moisture, titratable acidity, pH, free fatty acids, and tyrosine content of the paneer samples during storage.
