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Active coating to prolong the shelf life of Fior di latte cheese

Published online by Cambridge University Press:  05 November 2009

Matteo Alessandro Del Nobile ,
Daniela Gammariello ,
Stefania Di Giulio  and
Amalia Conte
Matteo Alessandro Del Nobile*
Affiliation:
Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25 – 71100Foggia, Italia Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25 – 71100Foggia, Italia
Daniela Gammariello
Affiliation:
Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25 – 71100Foggia, Italia
Stefania Di Giulio
Affiliation:
Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25 – 71100Foggia, Italia
Amalia Conte
Affiliation:
Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25 – 71100Foggia, Italia Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli, 25 – 71100Foggia, Italia
*
*For correspondence; e-mail: [email protected]
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Abstract

This study explains how active coating can serve to prolong the shelf life of Fior di latte cheese. The active coating was prepared by dissolving, in two sodium alginic acid solutions (5 and 8% w/v), different concentrations of lysozyme (0·25, 0·50 and 1·00 mg ml−1)+50 mm of Ethylene-Diamine Tetraacetic Acid (EDTA). Samples of Fior di latte cheese packaged in brine and active brine (lysozyme+EDTA, at the above concentrations) were also used as controls. The quality decay of the Fior di latte cheese stored at 10°C was assessed by monitoring the viable cell concentration of the main spoilage microorganism, as well as its sensory quality (i.e., external appearance, consistency, colour and flavour). The concentration of rod-or coccus-shaped Lactic Acid Bacteria (LAB) was also monitored to assess the effect of the proposed packaging strategies on the flora type of Fior di latte cheese. The results show that an increase in the shelf life equal to 104% was recorded for the coated samples, compared with controls packaged in brine without active compounds. This shelf life increase is slightly lower than that recorded with samples packaged in the active brine (151%), as a result of a more pronounced microbial proliferation; however, the coating could be a better packaging solution for the reduced weight of tray.

Keywords

Fior di latte cheesecoatinglysozymeshelf life
Type
Research Article
Information
Journal of Dairy Research , Volume 77 , Issue 1 , February 2010 , pp. 50 - 55
Copyright
Copyright © Proprietors of Journal of Dairy Research 2009

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