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Packaging optimisation to prolong the shelf life of fiordilatte cheese

Published online by Cambridge University Press:  28 January 2015

Marianna Mastromatteo ,
Annalisa Lucera ,
Daniela Esposto ,
Amalia Conte ,
Michele Faccia ,
Angelo Vittorio Zambrini  and
Matteo Alessandro Del Nobile
Marianna Mastromatteo
Affiliation:
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25–71122 Foggia, Italy
Annalisa Lucera
Affiliation:
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25–71122 Foggia, Italy
Daniela Esposto
Affiliation:
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25–71122 Foggia, Italy
Amalia Conte
Affiliation:
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25–71122 Foggia, Italy
Michele Faccia
Affiliation:
Department of Soil, Plant and Food Science, University of Bari, Via Amendola 165/A – 70126 Bari, Italy
Angelo Vittorio Zambrini
Affiliation:
Department of Quality, Innovation, Safety, Environment, Granarolo S.p.A., Via Cadriano, 27/2–40127 Bologna, Italy
Matteo Alessandro Del Nobile*
Affiliation:
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25–71122 Foggia, Italy
*
*For correspondence; e-mail: [email protected]
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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%.

Keywords

Fiordilattemodified atmosphere packaging (MAP)active coatingshelf life
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 2 , May 2015 , pp. 143 - 151
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

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