The aim of this work is to evaluate several packaging and treatment processes for ricotta cheese in thermoformed trays. Shelf life has been evaluated considering microbiological aspects, colour variation and the quantity of Volatile Organic Compound (VOC). The first solution tested was Modified Atmosphere Packaging (MAP). Experimental tests were performed to evaluate not only the effect of a mixture of CO2, O2 and N2 in different percentages but also the deep of the trays (20, 30 or 40 mm). As a comparison, High Pressure Processing (HPP) at 6000 MPa for 3 min was applied to a second series of packaged ricottas. Microbiological results show that MAP preserves the product for 10 days, while HPP extends its shelf life for up to a month due to the lower levels of yeasts, moulds and lactic bacteria. In addition, the treatment preserves the ricotta's colour and VOCs.

Shelf life analysis of a ricotta packaged using Modified Atmosphere Packaging or High Pressure Processing / Stefanini, Roberta.; Vignali, Giuseppe. - In: INTERNATIONAL JOURNAL OF FOOD ENGINEERING. - ISSN 1556-3758. - 16:5-6(2020). [10.1515/ijfe-2019-0108]

Shelf life analysis of a ricotta packaged using Modified Atmosphere Packaging or High Pressure Processing

Stefanini Roberta.;Vignali Giuseppe
2020

Abstract

The aim of this work is to evaluate several packaging and treatment processes for ricotta cheese in thermoformed trays. Shelf life has been evaluated considering microbiological aspects, colour variation and the quantity of Volatile Organic Compound (VOC). The first solution tested was Modified Atmosphere Packaging (MAP). Experimental tests were performed to evaluate not only the effect of a mixture of CO2, O2 and N2 in different percentages but also the deep of the trays (20, 30 or 40 mm). As a comparison, High Pressure Processing (HPP) at 6000 MPa for 3 min was applied to a second series of packaged ricottas. Microbiological results show that MAP preserves the product for 10 days, while HPP extends its shelf life for up to a month due to the lower levels of yeasts, moulds and lactic bacteria. In addition, the treatment preserves the ricotta's colour and VOCs.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11381/2880479
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