Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage

Frau, Florencia; Carate, Jorge Nelson Leguizamón; Salinas, Florencia; Pece, Nora

doi:10.1590/fst.36719

Cited by 12 publications

(10 citation statements)

References 34 publications

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“…The absence of significant metabolitic transformation of fatty acid at low temperature was in good agreement with slow proteolysis observed in these samples (Figure 1, Table 2). Similar trends were observed by Frau et al (2021) during refrigerated storage of artisanal goat cheese. As a result of slow metabolitic transformation of fatty acids, samples ripened at low temperature are characterized with similar health fatty acid indices.…”

Section: Fatty Acid Profiles and Health Fatty Indices Of Kajmaksupporting

confidence: 83%

Protein and fatty acid profiles of Kajmak ripened at two different temperatures

et al. 2022

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Kajmak is a specific dairy product with long term tradition of manufacture in Serbia and few South-East European countries. It is manufactured from the thin layer formed on the surface of hot milk during long cooling process. It may be consumed as a fresh, immediately after manufacture, or after a maturation period, as a ripened Kajmak. Kajmak is ripened usually up to 30 days at 15-18 0 C or stored in refrigerator at 4 0 C. In this work we investigated the effects of ripening of Kajmak in refrigerator at 4 0 C and at 16 0 C up to 28 days on protein profiles, fatty acid profiles and health fatty indices. Ripening temperature significantly affects protein and fatty acid profiles of Kajmak. Ripening at low temperature induces slow proteolysis, the change of fatty acid profile and health fatty acid indices. At low temperature the most susceptible to proteolysis was β-casein. Due to similar fatty acid profiles, these samples were characterized with high health fatty acid indices such as atherogenicity index (3.81-4.03) and the thrombogenicity index (4.62-4.95). Ripening at 16 0 C induces complete hydrolysis of κ-CN, significant decrease of α s -and β-CN content and improvement of health fatty indices.

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Section: Fatty Acid Profiles and Health Fatty Indices Of Kajmaksupporting

confidence: 83%

Protein and fatty acid profiles of Kajmak ripened at two different temperatures

et al. 2022

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“…Silva et al (2017) reported that Minas fresh cheeses can be handmade on small farms with raw milk, without proper hygiene control, resulting in a product with high levels of bacterial contamination, including S. aureus and coliforms. Frau et al (2021) described that most of the cheese manufactured and sold in the in the north of Argentina is artisanal fresh cheese and is usually made by farmers on a small scale in their farmhouse, using traditional techniques. The final product has a high moisture content (50 to 65%), a low pH (4.1 to 4.5), and a short shelf life (< 30 d).…”

Section: Resultsmentioning

confidence: 99%

Microbiological evaluation of industrialized and artisanal Minas fresh cheese commercialized in the Federal District, Brazil

et al. 2022

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The aim of this study was to evaluate the microbiological quality of Minas fresh cheese commercialized in Federal District, Brazil. For this, 20 samples of industrialized cheeses were collected in supermarkets and 20 samples of artisanal cheeses were collected in public food markets. The analyzes performed were total count of bacteria, determination of coliforms, count of S. aureus and identification of Salmonella spp. (InvA gene) and S. aureus (SeC gene). The results showed that 26 samples (65%) were unfit for consumption according to Brazilian legislation. For industrialized cheeses, 6 samples (15%) of were unfit for consumption (3 samples for excess of thermotolerant coliforms and 3 samples for excess of S. aureus). For artisanal cheeses, all 20 samples (50%) were unfit for consumption due to the high S. aureus counts, including 6 samples that had excess thermotolerant coliforms and 1 sample that was contaminated with Salmonella. Comparing the results, industrialized cheeses showed better microbiological quality than artisanal cheeses. Thus, artisanal Minas fresh cheeses commercialized in the public food markets of the Federal District showed the presence of bacterial hazards, and there is an evident need for good hygiene practices in the entire production chain to ensure consumer food safety.

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“…Tang et al (2017) found that, compared with raw catfish slices, cooking of catfish at 70 °C for 5 min followed by refrigeration can significantly delay increase in TVB-N content and inhibit growth of microorganisms during storage, thereby prolonging shelf life of catfish meat by twelve days. Since SV employs vacuum and sealing in a plastic bag, an anaerobic environment is formed during heating treatment and subsequent storage, which can effectively prevent bacteria growth (Frau et al, 2021;Yehia et al, 2020). Moreover, compared to conventional heating, the synergistic effect of vacuum packaging and heating employed during SV was shown to lead to a three-log reduction in bacterial load in shrimp (Mohan et al, 2017).…”

Section: Impact On Safety Of Aquatic Food Productsmentioning

confidence: 99%

Application of sous vide cooking to aquatic food products: a review

Cui

Lou

et al. 2022

Food Sci. Technol

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With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually entered the mainstream. In addition to the traditional way of conceiving cooking, and on the premise of ensuring food safety and adequate nutrition, food components considered at the molecular level and the use of modern cooking equipment in the preparation of innovative dishes can be combined by employing physical, chemical, and biological strategies. The sous vide (SV) cooking method refers to cooking using precisely controlled temperature and time of vacuum-packed food, which results in a food that is safe, nutritious, convenient, and easy to prepare. As a result, healthy SV preparations are widely accepted among families as well as single and elderly people. This technology has been widely used in catering, food retail, and health food market. In this review, important aspects of the origin and development of SV technology as well as its impact on the quality of aquatic products are discussed. In addition, current existing problems, and prospects to better promote SV technology in aquatic product processing are highlighted. Collectively, this review provides references for the application of SV cooking technology to the industrial processing of aquatic products.

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Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage

Cited by 12 publications

References 34 publications

Protein and fatty acid profiles of Kajmak ripened at two different temperatures

Protein and fatty acid profiles of Kajmak ripened at two different temperatures

Microbiological evaluation of industrialized and artisanal Minas fresh cheese commercialized in the Federal District, Brazil

Application of sous vide cooking to aquatic food products: a review

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