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 Belìce (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.

Massimo Todaro, M.P. (2018). Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese. FOOD PACKAGING AND SHELF LIFE, 17, 85-90 [10.1016/j.fpsl.2018.06.005].

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

Massimo Todaro
;
Luca Settanni;Francesca Mazza;Onofrio Corona
2018-01-01

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 Belìce (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.
2018
Settore AGR/18 - Nutrizione E Alimentazione Animale
Settore AGR/16 - Microbiologia Agraria
Massimo Todaro, M.P. (2018). Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese. FOOD PACKAGING AND SHELF LIFE, 17, 85-90 [10.1016/j.fpsl.2018.06.005].
File in questo prodotto:
File Dimensione Formato  
todaro et al 2018.pdf

Solo gestori archvio

Tipologia: Versione Editoriale
Dimensione 194.06 kB
Formato Adobe PDF
194.06 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/297694
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 18
  • ???jsp.display-item.citation.isi??? 16
social impact