Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres

Abstract

Two batches of smoked, semi-hard (ripened for 45 d) San Simón da Costa cow's milk cheeses with Protected Designation of Origin were used to investigate the chemical, biochemical, and sensorial parameters that may be affected by modified-atmosphere packaging. Cheeses were packaged for 45 d as follows: vacuum packaging, packaging in 100% N(2), packaging in a gas mixture of 20% CO(2)/80% N(2), and packaging in a gas mixture of 50% CO(2)/50% N(2). The San Simón da Costa cheeses were characterized by high contents of lactic, oxalic, and citric organic acids. The main free amino acids found were isoleucine, phenylalanine, serine, valine, lysine, and glutamic acid, and the most abundant volatile compounds included ethanol, diacetyl, 2-butanol, isopropyl alcohol, furfural, acetaldehyde, 2-butanone, acetone, and 2-methylfuran. Modified atmospheres appeared to alter the ripening processes by affecting lipolysis, as indicated by the lower concentrations of butyric and propionic acids compared with control cheeses. In addition, modified-atmosphere packaging altered the proteolysis processes, yielding higher amounts of branched-chain alcohols. The results revealed that storage under modified atmosphere contributes to the accumulation of several compounds probably derived from smoke, including aldehydes such as 2-furancarboxaldehyde (furfural), alcohols such as 2-methoxyphenol (guaiacol), ketones such as 2-cyclopenten-1-one, and esters such as methyl furancarboxylate, which were negatively correlated with flavor. Vacuum packaging was the most useful technique in terms of preserving the sensory quality of San Simón da Costa Protected Designation of Origin cheeses. Considering the current demands for packaged portions of food at the distribution and retail levels and the potential health risks associated with some smoke-derived compounds usually present in some smoked foods, the results obtained in this study may be of special interest to the cheese industry.

Biochemical study of industrially produced Arzúa-Ulloa semi-soft cows’ milk cheese: Effects of storage under vacuum and modified atmospheres with high-nitrogen contents

“…Some studies have been carried out to investigate the effect of MAP on the shelf-life and quality of different types of cheeses (e.g., Eliot, Vuillemard, & Edmond, 1998;Esmer, Balkir, Seckin, & Irkin, 2009;González-Fandos, Sanz, & Olarte, 2000;Hotchkiss et al, 2006;Juric, Bertelsen, Mortensen, & Petersen, 2003;Kristensen, Orlien, Mortensen, Brockhoff, & Skibsted, 2000;Robertson, 1993), and MAP is accepted worldwide for use with cheeses. Nevertheless, it has been reported that the use of MAP for dairy products with high percentages of CO 2 may have a detrimental effect on the sensory properties, especially with regard to flavour (Juric et al, 2003;Romani, Sacchetti, Pittia, Pinnavaia, & Dalla Rosa, 2002;Trobetas, Badeka, & Kontominas, 2008).…”

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

“…Similarly, Garabal et al (2010) showed that vacuum packaging is the best method for retaining the sensory quality of San Simón da Costa smoked semi-hard cheeses.…”

“…Increase in pH values was also reported in a study conducted by Maniar et al (1994) on direct-set Cottage cheese stored at 4°C and was justified as the absorption of the produced acid by the curd from the cream. Garabal et al (2010) associated their observation, about the pH increase, in industrially made smoked semi-hard cheese (San Simón da Costa, from cow's milk), which increased from 5.25 in ripened cheese to 5.45, 5.46, and 5.40 for gas mixtures of 100% N 2 ,2 0 %C O 2 /80% N 2 , and 50% CO 2 /50% N 2 , respectively, after 45 days of storage, to proteolysis and associated formation of amines and ammonium. Temiz (2010) observed an increase in the pH values of sliced Kashar cheese, which was followed by a subsequent depression as the lowest final pH value (5.70) was determined in cheese under 100% CO 2 .…”

“…Others have indicated that different gas mixtures did not significantly influence the moisture content or weight loss in the cheese when packaged under modified atmospheres. However, MAP conditions were reported as slightly efficient in keeping the moisture content of cheese stable (San Simón da Costa smoked semi-hard: Garabal et al 2010;Greek whey: Papaioannou et al 2007; Provolone: Favati et al 2007; Primosale and Giuncata: Gammariello et al 2009a; Lor Turkish whey cheese: Temiz et al 2009; Parmigiano-Reggiano cheese: Romani et al 2002).…”

“…Furthermore, it has a number of advantages, such as quality retention of fresh products, image improvement of the product, extension of shelf life, and minimum use of additives and preservatives (Garabal et al 2010). The atmosphere inside a package can be modified by either passive or active methods.…”