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Published on: April 7, 2017
Packaging optimisation to prolong the shelf life of fiordilatte cheese
Marianna Mastromatteo1, Annalisa Lucera1, Daniela Esposto1
1Department of Agriculture,Food and Environment Science,University of Foggia,Via Napoli,25-71122 Foggia,Italy.
Abstract:
In this work, an active coating and modified atmosphere packaging (MAP) were investigated to prolong the shelf life of Fiordilatte packaged in traditional brine. First, the screening of MAP was performed in order to select the best gas composition. Then, the combined effect of MAP and coating was investigated. Finally, the coating was loaded with potassium sorbate and its effects under MAP conditions were also assessed. Results highlighted that MAP was able to control growth of the main spoilage microbial group (Pseudomonas spp.); however, the solubilisation of carbon dioxide into the brine compromised Fiordilatte texture. Therefore, the presence of the active coating avoided the damage of gas solubilisation and promoted a shelf life prolongation by about 157%.
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