| Headspace gas and fungi of grated Parmesan cheese in various packages were examined during shelf life. Headspace concentrations of both O{dollar}sb2{dollar} and CO{dollar}sb2{dollar} were compared to fungal culture counts and visible mold detection during the shelf life of various packages. All packages were hand flushed with 25% CO{dollar}sb2{dollar}: 75% N{dollar}sb2{dollar}. The package types sampled were polypropylene cups, polypropylene cups plus an enzymatic oxygen scavenger, and a glass jar control group. Each 450 ml plastic cup and 473 ml glass jar contained 5 oz. of cheese aged 1 month. Samples were stored at 19{dollar}spcirc{dollar}C to approximate ambient temperature. Visible mold, the shelflife end point characteristic, was detected in all packages on storage day 10. Storage day 10 was also associated with increased mold plate counts, increased fungal plate counts, decreased headspace O{dollar}sb2{dollar} concentrations, and increased headspace CO{dollar}sb2{dollar} concentrations in all packages. The active packaging did not extend sample shelf life. |
