Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese

In this work the combination of active coating and modified-atmosphere packaging (MAP) was used to prolong the shelf life of Fior di Latte cheese. The active coating was based on sodium alginate (8% wt/vol) containing lysozyme (0.25mg/mL) and EDTA, disodium salt (Na2-EDTA, 50mM). The MAP was made up...

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Published in:Journal of dairy science 2009-03, Vol.92 (3), p.887-894
Main Authors: Conte, A., Gammariello, D., Di Giulio, S., Attanasio, M., Del Nobile, M.A.
Format: Article
Language:English
Subjects:
active coating
active ingredients
Animal productions
Biological and medical sciences
brining
Carbon Dioxide - analysis
Cheese - microbiology
Cheese - standards
coatings
Colony Count, Microbial
Enterobacteriaceae - growth & development
Fior di Latte cheese
Food Contamination
Food industries
Food Microbiology
Food Packaging - standards
food storage
fresh cheeses
Fundamental and applied biological sciences. Psychology
General aspects
Gram-Positive Bacteria - growth & development
Handling, storage, packaging, transport
lysozyme
modified atmosphere packaging
mozzarella cheese
Oxygen - analysis
Pseudomonas - growth & development
Sensation
shelf life
sodium alginate
Terrestrial animal productions
Time Factors
Vertebrates
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cited_by cdi_FETCH-LOGICAL-c555t-ff4c1a9ac419c409d4d1c0a66f4dace29a331d309b537bbac5e4181bbdedad013
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creator Conte, A.
Gammariello, D.
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Attanasio, M.
Del Nobile, M.A.
description In this work the combination of active coating and modified-atmosphere packaging (MAP) was used to prolong the shelf life of Fior di Latte cheese. The active coating was based on sodium alginate (8% wt/vol) containing lysozyme (0.25mg/mL) and EDTA, disodium salt (Na2-EDTA, 50mM). The MAP was made up of 30% CO2, 5% O2, and 65% N2. The speed of quality loss for the Fior di Latte cheese, stored at 10°C, was assessed by monitoring pH and weight loss, as well as microbiological and sensorial changes. Results showed that the combination of active coating and MAP improved Fior di Latte cheese preservation, increasing the shelf life to more than 3 d. In addition, the substitution of brine with coating could allow us to gain a double advantage: both preserving the product quality and reducing the cost of its distribution, due to the lower weight of the package.
doi_str_mv 10.3168/jds.2008-1500
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source ScienceDirect - Connect here FIRST to enable access; EZB Electronic Journals Library
subjects active coating
active ingredients
Animal productions
Biological and medical sciences
brining
Carbon Dioxide - analysis
Cheese - microbiology
Cheese - standards
coatings
Colony Count, Microbial
Enterobacteriaceae - growth & development
Fior di Latte cheese
Food Contamination
Food industries
Food Microbiology
Food Packaging - standards
food storage
fresh cheeses
Fundamental and applied biological sciences. Psychology
General aspects
Gram-Positive Bacteria - growth & development
Handling, storage, packaging, transport
lysozyme
modified atmosphere packaging
mozzarella cheese
Oxygen - analysis
Pseudomonas - growth & development
Sensation
shelf life
sodium alginate
Terrestrial animal productions
Time Factors
Vertebrates
title Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese
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