Effect of Edible Packaging Film Treated with Essential Oil of Clove in Extending the Shelf Life of Paneer

Saurabh Karunamay; Shekhar. R. Badhe; Vivek Shulka

doi:10.5455/ijlr.20200422100708

Authors

Saurabh Karunamay Department of Livestock Products Technology, Mumbai Veterinary College (MAFSU), Mumbai, Maharashtra, INDIA
Shekhar. R. Badhe Department of Livestock Products Technology, Nagpur Veterinary College (MAFSU), Nagpur, Maharashtra, INDIA
Vivek Shulka Department of Livestock Products Technology, Mumbai Veterinary College (MAFSU), Mumbai, Maharashtra, INDIA

DOI:

https://doi.org/10.5455/ijlr.20200422100708%20%20%20%20%20

Keywords:

Clove oil, CMC, Edible film, Paneer, Shelf-life

Abstract

The present study was conducted to evaluate the shelf- life of paneer wrapped with clove essential oil treated carboxymethyl cellulose (CMC) and starch based edible packaging film. Preparation of edible film was done by adding starch (5g), glycerol (40ml/100g starch) and carboxymethyl cellulose (15 % W/W starch) in distilled water (100mL). Prepared paneer was wrapped with edible film and evaluated for physico-chemical, microbiological and sensory properties at (4±1°C) till spoilage. Control sample was unacceptable by sensory evaluation after 5th day of storage and found microbiologically unfit on 9th day of storage. The paneer packed in edible film treated with 0.5% clove essential oil was found unattractive on 10th day of sensory evaluation but found microbiologically sound at 12th day of storage. The results revealed that paneer packed in edible film treated with clove essential oil was found microbiologically safe for at least 12 days as compared to5-6 days for control sample under refrigerated condition (4±1°C).