Shelf-life extension of fresh ewe's milk cheese packaged with three different MAP conditions was studied. Fresh cheeses were stored in barrier trays, hermetically sealed with a barrier to gas and water film. The gas mixtures used were: 20%CO2/80%N2, 30%CO2/70%N2and 50%CO2/50%N2. Trays were stored at 4°C and inspected at 0,7, 14 and 21 days. Physical-chernical and rnicrobiological analyses (pH, colour, dry matter, aw, mesophilic micro-organisms, psychrotrops, total coliforrns, Escherichia coli, Salmonella, Staphilococcus aureus and Listeria monocytogenes), gas composition inside the packaging (CO2, O2and N2), texture analysis (puncture test and Texture Pro file Analysis-TPA) and sensory evaluation (acceptability test by scoring for colour, flavour, taste and texture) were carried out. Samples packaged with 30%CO2/70% N2and 50%CO2/50% N2had a shelf life of 21 days. Pathogens were not found during all the storage. Cheese stored with 30%CO2/70%N2reached the best acceptability score to the sensory evaluation.

Texture and sensory changes of a fresh ewe's cheese packed under different modified atmospheres / Piga, Antonio; Madrau, Monica Assunta; Del Caro, Alessandra. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - Special Issue(2009), pp. 225-227.

Texture and sensory changes of a fresh ewe's cheese packed under different modified atmospheres

Piga, Antonio;Murittu, Gavino;Madrau, Monica Assunta;Sanguinetti, Anna Maria;Del Caro, Alessandra;
2009

Abstract

Shelf-life extension of fresh ewe's milk cheese packaged with three different MAP conditions was studied. Fresh cheeses were stored in barrier trays, hermetically sealed with a barrier to gas and water film. The gas mixtures used were: 20%CO2/80%N2, 30%CO2/70%N2and 50%CO2/50%N2. Trays were stored at 4°C and inspected at 0,7, 14 and 21 days. Physical-chernical and rnicrobiological analyses (pH, colour, dry matter, aw, mesophilic micro-organisms, psychrotrops, total coliforrns, Escherichia coli, Salmonella, Staphilococcus aureus and Listeria monocytogenes), gas composition inside the packaging (CO2, O2and N2), texture analysis (puncture test and Texture Pro file Analysis-TPA) and sensory evaluation (acceptability test by scoring for colour, flavour, taste and texture) were carried out. Samples packaged with 30%CO2/70% N2and 50%CO2/50% N2had a shelf life of 21 days. Pathogens were not found during all the storage. Cheese stored with 30%CO2/70%N2reached the best acceptability score to the sensory evaluation.
Texture and sensory changes of a fresh ewe's cheese packed under different modified atmospheres / Piga, Antonio; Madrau, Monica Assunta; Del Caro, Alessandra. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - Special Issue(2009), pp. 225-227.
File in questo prodotto:
File Dimensione Formato  
DelCaro_A_Texture_and_sensory_changes.pdf

accesso aperto

Tipologia: Versione editoriale (versione finale pubblicata)
Licenza: Non specificato
Dimensione 379.39 kB
Formato Adobe PDF
379.39 kB Adobe PDF Visualizza/Apri

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: http://hdl.handle.net/11388/262793
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? 0
social impact