Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese

To prolong the shelf life of burrata cheese, we evaluated the effects of lysozyme and EDTA disodium salt (Na2-EDTA) with or without modified-atmosphere packaging (MAP) conditions. In particular, 3 concentrations of enzyme were combined with packaging in air and under MAP (95:5 CO2:N2). The decline i...

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Bibliographic Details
Published in:Journal of dairy science 2011-11, Vol.94 (11), p.5289-5297
Main Authors: Conte, A., Brescia, I., Del Nobile, M.A.
Format: Article
Language:English
Subjects:
active coating
air
Animal productions
Bacterial Load
Biological and medical sciences
burrata cheese
Carbon Dioxide - analysis
Cheese - microbiology
Cheese - standards
Edetic Acid - chemistry
EDTA (chelating agent)
Food industries
Food Microbiology
Food Packaging
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
headspace analysis
Humans
lysozyme
modified atmosphere packaging
monitoring
mozzarella cheese
Muramidase - chemistry
Oxygen - analysis
sensory properties
shelf life
spoilage
Taste
Terrestrial animal productions
Time Factors
Vertebrates
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Summary:To prolong the shelf life of burrata cheese, we evaluated the effects of lysozyme and EDTA disodium salt (Na2-EDTA) with or without modified-atmosphere packaging (MAP) conditions. In particular, 3 concentrations of enzyme were combined with packaging in air and under MAP (95:5 CO2:N2). The decline in quality of burrata cheese stored at 8°C was assessed by monitoring microbiological and sensory quality, in addition to pH and headspace composition. The combination of lysozyme/Na2-EDTA and MAP prolonged cheese shelf life, especially at the highest lysozyme concentration. In particular, the tested strategy was effective against microbial spoilage phenomena that appeared to be the quality factor that determine product unacceptability.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2010-3961