Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films

Marzo, Sabrina Di; Monaco, Rossella Di; Cavella, Silvana; Romano, Raffaele; Borriello, I.; Masi, Paolo

doi:10.1016/j.tifs.2005.11.014

Cited by 21 publications

(14 citation statements)

References 15 publications

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“…Lower initial pH values were observed for primitive Canestrato di Moliterno samples compared to the ripened samples; moreover, for both cheese types, a decrease in pH during the storage time was recorded. As reported in the literature, the dissolution of CO 2 in cheese matrix and the fermentation of lactose to lactic acid during ripening influenced the pH (Di Marzo et al 2006;Khoshgozaran et al 2012). However, the reduction in pH values in sample packaged under air and VP (data not shown) could be related to the fermentation of lactose and to detrimental phenomena occurring in cheese (Abdalla and Mohamed 2009).…”

Section: Microbial Quality and Phmentioning

confidence: 65%

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Packaging optimisation for portioned Canestrato di Moliterno cheese

Costa

Lucera

Lacivita

et al. 2016

Int J of Dairy Tech

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Different polymeric films and various headspace conditions (air, vacuum and four different modified atmosphere packaging) were combined to select a packaging system that assured the desired shelf life for two types of portioned Canestrato di Moliterno cheese ripened for 4 and 12 months. To evaluate the quality deterioration of the packaged cheese samples under refrigerated conditions, texture change, weight loss, water activity, moisture content, microbial contamination, pH and sensory attributes were monitored during storage. The results highlighted that a high‐barrier multilayer film delayed proliferation of moulds and gave the best results for both types of ripened cheese.

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Section: Microbial Quality and Phmentioning

confidence: 65%

“…As reported in the literature, the dissolution of CO 2 in cheese matrix and the fermentation of lactose to lactic acid during ripening influenced the pH (Di Marzo et al . ; Khoshgozaran et al . ).…”

Section: Resultsmentioning

confidence: 99%

Packaging optimisation for portioned Canestrato di Moliterno cheese

Costa

Lucera

Lacivita

et al. 2016

Int J of Dairy Tech

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“…Aldehydes (hexanal and nonanal) were found in small amounts during ripening. These compounds are produced from α-keto acids by decarboxylation [34] and can be quickly converted into alcohols or their respective acids [39] during ripening. This could explain why hexanal (ranging from 26.60 to 63.66 µg/kg) was found only at time 0 in the cheese samples.…”

Section: Volatile Organic Compoundsmentioning

confidence: 99%

Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco

et al. 2019

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The envisaged promotion of local products contributes to environmental protection and is a valid tool for the promotion of socioeconomic development, enhancement of territories, and biodiversity preservation and sustainability. Provolone del Monaco is a semi hard pasta filata cheese granted PDO (Protected Designation of Origin) designation by the European Union. Provolone del Monaco is obtained from raw cow’s milk, produced in the specific areas of the Lattari Mountains and Sorrento Peninsula (Naples, Italy), and ripened for at least six months. To the best of our knowledge, no studies concerning the complete chemical characterization of Provolone del Monaco cheese are available. In the present study; the chemical characterization (moisture; pH; titratable acidity; nitrogen; and fat content), fatty acid composition determined by using gas-chromatography-flame-ionization-detector (GC-FID); volatile organic compounds by solid-phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC/MS), and maturation indices were evaluated during ripening. Two different average typical cheese sizes (3 kg and 5 kg) and two different internal portions were studied. After 6 months of ripening, the most important changes recorded were the loss of water, the increase in acidity, the nitrogen (as ammonia) release, and the production of volatile organic compounds. The cheese size did not affect the chemical composition of Provolone del Monaco.

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“…The film developed helped to reduce the water condensation on the interior packaging surface thus helping to keep an attractive white appearance. Marzo et al [78] found that biodegradable films with intermediate barrier properties could be successfully used for packaging of sliced Canestrato Pugliese cheese. de Oliveira et al [22] studied the inhibition of Penicillium roqueforti in Gorgonzola cheese by using a film containing an antimicrobial agent, Natamycin.…”

Section: Active Packaging Of Cheesementioning

confidence: 99%

Review of Design Engineering Methods and Applications of Active and Modified Atmosphere Packaging Systems

Rodriguez-Aguilera

Oliveira

2009

Food Eng. Rev.

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Active packaging (AP) and modified atmosphere packaging (MAP) technologies are shelf-life extension techniques introduced in the last decades in the food industry as a response to the continuous changes in consumer demands and market trends. MAP relies on the modification of the surrounding gas composition solely from the interplay between product metabolism (respiration) and package permeability, while AP is a more innovative technique in which the packaging, or some element of it, also interacts actively with the product to achieve greater shelf-life extension or improve safety or sensory properties. It is possible to design such packages by trial and error, but the most suitable approach is to deploy design engineering methods, based on quantitative models relating the relevant factors influencing respiration rate and gas transfer and the MAP/AP systems. This text provides a review of these tools, as well as their main applications.

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Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films

Cited by 21 publications

References 15 publications

Packaging optimisation for portioned Canestrato di Moliterno cheese

Packaging optimisation for portioned Canestrato di Moliterno cheese

Influence of Ripening on Chemical Characteristics of a Traditional Italian Cheese: Provolone del Monaco

Review of Design Engineering Methods and Applications of Active and Modified Atmosphere Packaging Systems

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