Today High Pressure Processing (HPP) is receiving interest thanks to its ability to stabilize foods preserving nutritional and sensorial characteristics. This work applies HPP on nutrient ricottas created in the Parmigiano Reggiano area and demonstrates not only its benefits, but also disadvantages, testing different pressures and packaging. Moreover, the ability of HPP to prolong the lag phase and reduce the maximum growth rate of bacteria is illustrated with a mathematical model. Results show the influence of HPP parameters on microbial growth, volatile organic compounds, syneresis, softness and colour, and demonstrate that not all packaging are suitable for the treatment. Obtained data highlight the effectiveness of HPP, which results the best stabilization method to sell safe and nutritive ricottas on the market with a long shelf life. Of course, the work can be a starting point for food companies who want to test an innovative and promising non-thermal technology.
Benefits and effectiveness of high pressure processing on cheese: a ricotta case study / Stefanini, Roberta; Ronzano, Anna; Borghesi, Giulia; Vignali, Giuseppe. - In: INTERNATIONAL JOURNAL OF FOOD ENGINEERING. - ISSN 1556-3758. - 9:0(2021), pp. 1-7. [10.1515/ijfe-2021-0023]
Benefits and effectiveness of high pressure processing on cheese: a ricotta case study
Stefanini, Roberta;Ronzano, Anna;Borghesi, Giulia;Vignali, Giuseppe
2021-01-01
Abstract
Today High Pressure Processing (HPP) is receiving interest thanks to its ability to stabilize foods preserving nutritional and sensorial characteristics. This work applies HPP on nutrient ricottas created in the Parmigiano Reggiano area and demonstrates not only its benefits, but also disadvantages, testing different pressures and packaging. Moreover, the ability of HPP to prolong the lag phase and reduce the maximum growth rate of bacteria is illustrated with a mathematical model. Results show the influence of HPP parameters on microbial growth, volatile organic compounds, syneresis, softness and colour, and demonstrate that not all packaging are suitable for the treatment. Obtained data highlight the effectiveness of HPP, which results the best stabilization method to sell safe and nutritive ricottas on the market with a long shelf life. Of course, the work can be a starting point for food companies who want to test an innovative and promising non-thermal technology.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.