Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives

Abstract

Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was investigated by chemical, microbiological and sensory analyses. A strong change of the VOC profile was ascertained after 8 days in the control cheese and in the sample added with leaf extract alone. The samples containing sorbic acid, alone or in combination with leaf extract, gave the best chemical and sensory results, demonstrating a significant shelf-life extension. In particular, these samples had lower concentrations of undesired metabolites, such as organic acids and volatiles responsible for off-flavor, and received better scores for odor and taste. Ex and Ex-So samples had significantly higher antioxidant activity than Ctr and So throughout the entire storage period, and the color parameter shows no differences among samples taken on the same day. The use of the olive leaf extract, at the concentration tested, seemed to be interesting only in the presence of sorbic acid due to possible synergic effect that mainly acted against Enterobacteriaceae.

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages

“…It can be considered that differences in the fatty acids composition of the ripened sausages could be linked to a different evolution of the oxidative phenomena occurring during ripening. Since PUFA double bonds as preferred substrates for oxidative reactions [11,15,46], our results suggested a lower oxidation of this lipid fraction in OLE samples than the control and other samples with OLE/NO, probably be due to the antioxidant activity of the OLE, as previously demonstrated [19][20][21]51].…”

“…Ozaki et al [47] demonstrated that after 35 days of drying and after 60 days of storage, all dry sausages with beetroot and radish powder as natural nitrite could be consumed safely and no thermotolerant coliform bacteria were found in all treatments. Other works assayed the antimicrobial potential of OLE in different food products, such as olive preserves and fresh dairy products [21,50,51]. The inclusion of OLE in the olive-based pâté decreased the microbial number in treated samples and no pathogen growth was observed [50].…”

“…The inclusion of OLE in the olive-based pâté decreased the microbial number in treated samples and no pathogen growth was observed [50]. Additionally, the combination of OLE with commercial starter in table olives [21] and synergic effect of OLE with ascorbic acid [51] may protect table olive spoilage and pathogens during the fermentation process [21] and Enterococcus spp. and Enterobacteriaceae in Stracciatella cheese, an Italian specialty [51].…”

Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage

“…However, consumers are increasingly reluctant to chemical additives, which makes it necessary to replace traditional preservatives with natural substances that have similar functions. Natrella et al [ 13 ] essayed the use of different preservatives to avoid the formation of undesirable volatile organic compounds (VOC) in stracciatella, a traditional Italian cream cheese. Samples of cheese were prepared by adding two different preservatives (sorbic acid and an olive leaf extract) alone or combined.…”

Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

“…They are added at a concentration of 0.4 to 0.5% of the mixture and act either by inducing a cationic salt bridge (a thermally induced cross‐linking between metal ions and plant protein), or a salting‐out effect (protein dehydration followed by heat denatured plant protein) or acting as an acid coagulant and, consequently, lowering the pH value to the isoelectric point of the protein. 121 , 123 , 136 (iii) Enzymes e.g., Sodom apple extract ( Calotropis procera ), Roselle calyces ( Hibiscus sabdariffa ), papain, microbial transglutaminase (100 U/100 mL of plant milk). 127 , 133 , 135 , 137 , 138 (iv) Cold, e.g.…”