Journal
FOOD PACKAGING AND SHELF LIFE
Volume 17, Issue -, Pages 85-90Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.fpsl.2018.06.005
Keywords
Cheese packaging; Modified-atmosphere packaging; Preservation; Quality
Categories
Funding
- Ministero delle Politiche Agricole Alimentari e Forestali, Gest. Commissario ex Agensud
- Consortium for the Protection of PDO Vastedda della Valle del Belice
Ask authors/readers for more resources
The present study evaluated the effects of four packaging technologies (vacuum, 2 types of modified atmosphere packaging [MAP(1)=70% N-2/30% CO2; MAP(2)=100% N-2] 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 (a(w)) 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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available