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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 2234-2242
DOI: https://doi.org/10.20546/ijcmas.2020.906.273


Effect of Edible Packaging Film Treated with Essential Oil of Oregano in Extending the Shelf Life of Paneer
Saurabh Karunamay, Shekhar R. Badhe*, Vivek Shulka, Poonam A. Pawar
Department of Livestock Products Technology, Mumbai Veterinary College, MAFSU, Mumbai, Maharashtra, India
*Corresponding author
Abstract:

The present study was conducted to evaluate the shelf- life of paneer wrapped with oregano essential oil treated starch and carboxymethyl cellulose (CMC) based edible packaging film. The edible film was prepared by adding starch (5g), carboxymethyl cellulose (15 % W/W starch) in distilled water (100mL) and glycerol (40ml/100g starch). Physico-chemical, microbiological and sensory properties at (4±1°C) till spoilage was evaluated for paneer samples. Control sample was unacceptable after 5th day of storage for sensory evaluation and found microbiologically unfit on 9th day of storage. The paneer packed in edible film treated with 0.5% oregano essential oil was found bland on 10th day of sensory evaluation but found microbiologically fine at 12th day of storage. The results revealed that paneer packed in edible film treated with oregano essential oil was found microbiologically safe for at least 12 days as compared to 5-6 days for control sample at 4±1°C.


Keywords: Paneer, Oregano essential oil, CMC, Starch, Shelf-life
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How to cite this article:

Saurabh Karunamay, Shekhar R. Badhe, Vivek Shulka, Poonam A. Pawar. 2020. Effect of Edible Packaging Film Treated with Essential Oil of Oregano in Extending the Shelf Life of Paneer.Int.J.Curr.Microbiol.App.Sci. 9(6): 2234-2242. doi: https://doi.org/10.20546/ijcmas.2020.906.273