6533b854fe1ef96bd12aded5

RESEARCH PRODUCT

Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese

Onofrio CoronaMarisa PalmeriIsabella MancusoMassimo TodaroLuca SettanniFrancesca MazzaMaria Luisa ScatassaC. Cardamone

subject

0301 basic medicineMicrobiology (medical)Polymers and PlasticsWater activityChemistry030106 microbiology04 agricultural and veterinary sciencesRaw milkQuality040401 food sciencePreservationBiomaterials03 medical and health sciences0404 agricultural biotechnologyCheese packagingModified atmosphereModified-atmosphere packagingSettore AGR/18 - Nutrizione E Alimentazione AnimaleComposition (visual arts)Food scienceSafety Risk Reliability and QualitySettore AGR/16 - Microbiologia AgrariaFood Science

description

Abstract The present study evaluated the effects of four packaging technologies (vacuum, 2 types of modified atmosphere packaging [MAP1 = 70% N2/30% CO2; MAP2 = 100% N2] and paraffin) on the microbiological, chemical, physical and volatile organic composition, and the sensory characteristics of typical Sicilian stretched raw milk PDO (Protected Destination of Origin) Vastedda della Valle del Belice (VdB) cheese. The packaging applied did not affect the microbiological profiles of the cheeses. Of the chemical and physical parameters, only pH and water activity (aw) were statistically different among the trials. In particular, the cheeses wrapped in paraffin showed the highest pH value while those packaged using MAP showed the highest aw. The vacuum-packed VdB cheeses were characterised by the highest lightness (L*) value. The cheeses covered with paraffin reached the lowest scores at sensory evaluation, probably because they were characterised by the highest concentrations of the free fatty acids responsible for bitter flavours.

yearjournalcountryeditionlanguage
2018-09-01Food Packaging and Shelf Life
https://doi.org/10.1016/j.fpsl.2018.06.005