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Evaluation of quality parameters and shelf life of fresh cheese packed under modified atmosphere.

ABSTRACT: Fresh (acid coagulated) cheeses belong to a group of soft unripen cheeses which are very popular among consumers. However, owing to the specific composition and properties, these cheeses have a limited shelf life. The aim of this study was to investigate the effect of modified atmosphere packaging (MAP) onto fresh cheese and to compare it with the commonly used packaging under atmospheric air and vacuum. The produced fresh cheese was packed under normal atmosphere (air), vacuum and modified atmosphere of following composition: (1) 60%N₂:40%CO₂; (2) 70%N₂:30%CO₂. All cheese samples were cool stored for 18 days, whereby the sampling and analyses were conducted every 3 days. During the storage period, there was a continuous decrease in acidity (from 4.66 to 4.47), while the viable counts of the monitored microorganisms increased in the control sample. However, in samples packaged under vacuum and modified atmosphere a slighter decrease in acidity (no result under 4.50) and inhibited microbiological growth were detected. Scores of sensory evaluations were high for all samples (17.63-19.73), whereby the sample packed under MAP with ratio 70%CO₂:30%N₂ obtained the best average score of 17.72 at the end of the 18-day storage period. Other analyses confirmed that vacuum and MAP prolong the shelf life of fresh cheese while preserving its physico-chemical and sensory characteristics.

SUBMITTER: Barukcic I

PROVIDER: S-EPMC7270376 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:Microbial stability of fresh pasta depends on heat treatment, storage temperature, proper preservatives, and atmosphere packaging. This study aimed at improving the microbial quality, safety, and shelf life of fresh pasta using modified atmosphere composition and packaging with or without the addition of bioprotective cultures (Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp., and Bacillus coagulans) into semolina. Three fresh pasta variants were made using (i) the traditional protocol (control), MAP (20:80 CO2:N2), and barrier packaging, (ii) the experimental MAP (40:60 CO2:N2) and barrier packaging, and (iii) the experimental MAP, barrier packaging, and bioprotective cultures. Their effects on physicochemical properties (i.e., content on macro elements, water activity, headspace O2, CO2 concentrations, and mycotoxins), microbiological patterns, protein, and volatile organic compounds (VOC) were investigated at the beginning and the end of the actual or extended shelf-life through traditional and multi-omics approaches. We showed that the gas composition and properties of the packaging material tested in the experimental MAP system, with or without bioprotective cultures, positively affect features of fresh pasta avoiding changes in their main chemical properties, allowing for a storage longer than 120 days under refrigerated conditions. These results support that, although bioprotective cultures were not all able to grow in tested conditions, they can control the spoilage and the associated food-borne microbiota in fresh pasta during storage by their antimicrobials and/or fermentation products synergically. The VOC profiling, based on gas-chromatography mass-spectrometry (GC-MS), highlighted significant differences affected by the different manufacturing and packaging of samples. Therefore, the use of the proposed MAP system and the addition of bioprotective cultures can be considered an industrial helpful strategy to reduce the quality loss during refrigerated storage and to increase the shelf life of fresh pasta for additional 30 days by allowing the economic and environmental benefits spurring innovation in existing production models.

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Evaluation of quality parameters and shelf life of fresh cheese packed under modified atmosphere.

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