Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage

Ricciardi, Annamaria; Guidone, Angela; Zotta, Teresa; Matera, Attilio; Claps, Salvatore; Parente, Eugenio

doi:10.1016/j.lwt.2015.04.008

Cited by 17 publications

(15 citation statements)

References 30 publications

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“…This was also related to the increase in mesophilic microorganism population. Some studies also reported a similar trend for changes of pH value and LAB count during cheese storage period (Ricciardi et al, ). Because acidity development could lead to flavor and texture changes, control of the acidity during storage is very important to maintain the cottage cheese quality.…”

Section: Resultssupporting

confidence: 55%

Section: Ph Value and Lab Countsupporting

confidence: 53%

“…This might be because that TiO 2 or silver nanoparticles provoked a change of the cheese surface color after a few days of storage. However, odor and to a lesser extent texture are indicators which most frequently cause unacceptability of the cheese (Ricciardi et al, ).…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of PLA nanocomposite films on physicochemical and microbiological properties of refrigerated cottage cheese

Zhang

et al. 2017

J Food Process Preserv

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A novel antimicrobial packaging system was prepared by incorporating TiO 2 or Ag nanoparticles into poly(lactic acid) (PLA) matrix. The effect of PLA, PLA/TiO 2 , and PLA/TiO 2 1 Ag film on the physicochemical and microbiological properties of Yunnan cottage cheese stored at 5 6 1 8C for 25 days was investigated. The low density polyethylene (LDPE) film was used as the control. The weight loss, pH value, lactic acid bacteria count (LAB), texture, sensory quality, and antimicrobial activity were determined. Cheeses packed by PLA/TiO 2 and PLA/TiO 2 1Ag film provided better retention in pH value, LAB, sensory quality, and antimicrobial activity compared with those packed by PLA and LDPE film. Migration of Ti and Ag nanoparticles was lower than the limit of 10 mg/kg as defined by EFSA for food contact materials. The results indicated that the incorporation of TiO 2 or Ag nanoparticles into PLA matrix could maintain cheese quality and prolong its shelf life to 25 days. Practical applicationsYunnan cottage cheese is one of the most popular cheeses in China. However, the shelf life of unpacked Yunnan cottage cheese is only 5-7 days under refrigerated condition. PLA film incorporated with antimicrobial TiO 2 or Ag nanoparticles has great potential to prolong cheese shelf life.The novel packaging material may be an effective alternative for cheese preservation.

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Section: Resultssupporting

confidence: 55%

Section: Ph Value and Lab Countsupporting

confidence: 53%

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Evaluation of PLA nanocomposite films on physicochemical and microbiological properties of refrigerated cottage cheese

Zhang

et al. 2017

J Food Process Preserv

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“…En la Figura 3 se observa la evolución de la luminosidad L* superficial con respecto al tiempo de almacenamiento en interacción con el factor tipo de empaque; se observan diferencias entre los tres quesillos; en los tratamientos T1 y T3 se observa una diferencia significativa del día 0 al día 5 de almacenamiento; después del día cero de almacenamiento el quesillo comienza a perder claridad, esto se confirma en la Figura 4 donde el índice de amarillamiento comienza aumentar en las mismas condiciones que la luminosidad disminuye, haciendo del quesillo un queso con color caracterís-tico blanco crema al ligeramente amarillo, como se reporta para quesos fresco tipo mozzarella [21], similares a los quesillos utilizados en este estudio; para el caso del tratamiento T2 se presenta también un incremento progresivo a partir del día 5 generándose un retraso en el inicio de cambio de color, que puede ser consecuencia del tipo de empaque La Figura 5 que presenta la relación entre el índice de blancura (WI) y el índice de amarillamiento (YI) para los tres quesillos, se observa que a medida que disminuye WI aumenta YI; los valores de YI determinan sólo el nivel de amarillo (+) o azul (-) de las muestras, en este caso la coloración amarillenta de los quesillos al aumentar el tiempo de almacenamiento presenta incremento; esta relación fue reportada por otros autores [16], aunque con menor coeficiente de determinación.…”

Section: Resultsunclassified

Evolución De Parámetros Fisicoquímicos De Quesillo Huilense,en Almacenamiento Refrigerado

Peña

Bolaños

Castillo

2016

BSAA

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“…A qualidade microbiológica e a composição físico-química de queijo Mussarela de alta umidade são fortemente afetadas pelo tempo de estocagem (RICCIARDI et al, 2015). As características funcionais são importantes devido a utilização do queijo Mussarela como um ingrediente em pizza, as mesmas são determinadas principalmente pela ação de quebra da matriz proteica.…”

Section: Introductionunclassified

Estudo do comportamento de queijo Mussarela durante armazenamento refrigerado

Silva¹,

Silva²,

Garcia

et al. 2019

Revista do ILCT

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This study was carried out to evaluate the behavior of high moisture Mozzarella cheese during 60 days of storage at 7 ºC in BOD incubator for microbiological quality, physicochemical composition, functional properties, and texture profile. The cheeses were purchased in a dairy industry from the city of Rio Verde, GO. The study was performed for 60 days at 20 days intervals between analysis. In order to evaluate if the changes occurred during storage time were significant, the analysis of variance was performed, and the means of the different storage days were compared by the Tukey test at 95% confidence. The results indicated hygienic-sanitary quality in the production of cheeses. The physicochemical composition was influenced by time only in the pH values and protein content; however, they were in accordancewith studies already performed. The functional properties of the cheeses were influenced by the storage time, only the free oil content remained stable. The color analysis of the cheeses showed values tending to yellow coloration throughout the storage period. As the primary and secondary proteolysis increased, there was also an increase in the melting capacity and changes in the texture parameters. Mozzarella cheese was suitable for consumption with a storage period of 60 days at 7 ºC, and the changes that have occurred are acceptable and required because this cheese is commonly used in pizzas.

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Evolution of microbial counts and chemical and physico-chemical parameters in high-moisture Mozzarella cheese during refrigerated storage

Cited by 17 publications

References 30 publications

Evaluation of PLA nanocomposite films on physicochemical and microbiological properties of refrigerated cottage cheese

Evaluation of PLA nanocomposite films on physicochemical and microbiological properties of refrigerated cottage cheese

Evolución De Parámetros Fisicoquímicos De Quesillo Huilense,en Almacenamiento Refrigerado

Estudo do comportamento de queijo Mussarela durante armazenamento refrigerado

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