Shelf-life extension of paneer using a combination of permitted preservatives and Glucono Delta Lactone as coagulant (GDL)

Abstract

The paneer market is experiencing robust growth globally. The present study was undertaken to evaluate the effect of different combinations of permitted food-grade preservatives—nisin, potassium sorbate and calcium propionate on the sensorial properties of paneer prepared using Glucono Delta Lactone (GDL) as coagulating agent. Samples were treated with the three preservatives at their legally permitted levels in the proportion 1:0:0 (T1), 0:1:0 (T2), 0:0:1 (T3), 1:1:0 (T4), 0:1:1 (T5), 1:0:1 (T6) and 1:1:1 (T7). A control (C) was maintained without any preservation. Paneer blocks were smeared with the preservative solution, packed in similar packages and kept in accelerated storage condition of 38±2℃ & 90%Relative humidity (RH)Paneer treated with a combination of all the three preservatives T7 (1:1:1) had the highest sensory scores even on the third day, while the untreated sample lost its acceptability after the first day itself. Three independent evaluations were done and the results were statistically studied. The findings revealed the synergistic effect of the preservatives in enhancing the shelf life of the product and opens an economically viable commercial preservation method alternative to the expensive techniques like freezing, vacuum packaging and modified atmospheric packaging. Moreover, the current method preserves the body and texture of paneer cubes which might be altered during the widely adopted blast freezing technique.