Assessment of paneer quality during refrigerated storage

Abstract

This study aimed to assess the physico-chemical and microbial quality of paneer during refrigerated storage at 4±1 °C over an 8-day period. Various chemical parameters including pH, TBA (Thiobarbituric Acid), Tyrosin, TVBN (Total Volatile Basic Nitrogen), and Ammonia were monitored at alternate intervals from day 0 to day 8. Additionally, microbial analyses including Total Plate Count (TPC), Psychrophilic count, and Pseudomonas count were conducted. Results revealed a consistent increase in TPC, psychrophilic count, and pseudomonas count throughout the storage period. Significant increases (p<0.05) were observed in Tyrosin value, TBA value, Total Volatile Basic Nitrogen, and Ammonia levels, while pH remained relatively stable. The TPC value exceeded recommended limits, reaching 6.04±0.02 log10 CFU/g by the end of the storage period. Microbial spoilage became evident as off-odors were noticeable when microbial numbers reached approximately 6.4 log10 CFU/g. Sensory analysis scores of paneer showed a significant decrease (p<0.05) with the passage of the storage period. These findings underscore the importance of proper refrigerated storage to maintain the quality and safety of paneer.