Effect of film perforation and modified atmosphere on the sensorial quality of Camembert cheese


Camembert is a soft cheese that is highly perishable because of its high nutritional value and moisture content. This study examined the effect of using two different films of different permeability on the extension of the shelf-life of the cheese samples. The samples were prepared at Cheese cellar, London, and analysed at the food science laboratory of London South Bank University, London. The two films used were of the same food grade material i.e. polyethylene terephthalate (PET). One film had perforations (Mp), while the other is a non-perforated film (M).Without perforations, the permeability of the film for water, O2, CO2 and N2 is 3.9g/m2 /24hours at 38 oC, 3cm3/m2 /24hours at 23 oC, 30cm3/m2 /24hours at 23 oC and 3cm3/m2 /24hours at 23 oC respectively. The two sets of samples were stored at 4 ± 0.5oC and studied for a period of three weeks. The samples were randomly selected in duplicates on day 0 (of week 1), day 7 (of week 2), and day 14 (of week 3). Changes in the sensorial properties of the food samples were assessed. The effect of the two films on the sensory attributes of firmness and odour of the cheese was studied. After 14 days period of storage of the two sets of samples, the firmness of sample M (packed using non-perforated film) had reduced greatly as compared to sample Mp(packed using perforated film). Sample M also produced more intense off-odour of ammonia i.e. sample M reached the end of its sensorial shelf-life faster than sample Mp. Based primarily on sensory evaluation, the use of perforated film (Mp) preserved the sensory attributes of firmness and aroma of the Camembert cheese more than the non-perforated film. 
Keywords: Film perforations, Camembert and cheese 

Citation: Olugbenga AT.: Effect of film perforation and modified atmosphere on the sensorial quality of Camembert cheese. Herald J. of Agric. and Food Sci. Res. Vol. 4 (1), pp.     007 - 013 July, 2015