Packaging optimisation for portioned Canestrato di Moliterno cheese

Costa, Cristina; Lucera, Annalisa; Lacivita, Valentina; Saccotelli, Maria Antonietta; Conte, Amalia; Nobile, Matteo Alessandro Del

doi:10.1111/1471-0307.12275

Cited by 16 publications

(33 citation statements)

References 28 publications

(83 reference statements)

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“…Moisture content was moreover affected by the addition of beta-glucan due to its high water-holding properties [18]. The effect of carbon dioxide in MAP was observed as well in other food matrices when the moisture decreased during storage due to the migration of water into other parts of the packaging [19]. Moreover, this could be explained by the fact that CO 2 has high diffusivity into the product which cause changes of microstructure of bread and distribution of water molecules in the whole product volume [20].…”

Section: Specific Volume and Moisture Contentmentioning

confidence: 95%

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

et al. 2019

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Today, market searches for new alternatives to traditional food products that could be more nutritious for consumers. Modified atmosphere packaging could be used as the preservation method for the products with increased nutritional value. Therefore, the research was conducted wherein bread with added oat dietary fibre (16% beta-glucan), and two soy flours [1.2% (full fat soy flour (FFS)) and 14.5% fat (defatted soy flour (DFS))] were used. The bread were stored for 3 and 7 days in normal atmosphere and with 0, 25, 50, 75 and 100% carbon dioxide. The methodology consisted of specific volume, firmness, colour, beta-glucan and dietary fibre determination and fatty acid profile. The fatty acid profile was most promising in terms of health in the sample with added DFS (polyunsaturated fatty acids% > 49.6). The optimisation procedure estimated that the carbon dioxide should be 15.5% for control, 38.5% for FFS, and 4.8% for DFS bread.

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Section: Specific Volume and Moisture Contentmentioning

confidence: 95%

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

et al. 2019

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“…The weight loss was determined by a digital precision balance (± 0.1 g) (Gibertini Europe, Italy), according to Costa et al (2016).…”

Section: Cheese Weight Lossmentioning

confidence: 99%

Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese

et al. 2018

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Food industry produces considerable amounts of - that represent a severe problem from both economic and pollution points of view. The bioactive compounds still present in food - offer the possibility to re-use them to develop added value products. In the current work some - were incorporated into curd during production of Specifically, two concentrations (i.e., 50 and 100 g Kg) of flours from different - (i.e., red and white wine grape pomace; tomato peel, broccoli and artichokes -), as source of dietary fibres and bioactive compounds were tested. The swelling and water retention capacity of flours, in addition to physicochemical characteristics of cheese (cheese weight loss, dry substance in the whey, cheese moisture content and pH), bioactive compounds (total phenolic compounds, total flavonoids and antioxidant activity) and sensory profile were evaluated. Results highlighted that addition of - to improved the nutritional properties and some sensory attributes such as friability and adhesiveness. Among the tested-, the most attractive result was obtained for with artichoke-.

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“…For this reason, fluidized bed drying was employed as an efficient alternative to preserve perishable food [4]. However, the need for proper packaging for traditional products has pushed to design packaging conditions according to the characteristics of each food [2]. Shelf life is an important feature of all foods and it may be define as the period that the food retains an acceptable level of eating quality from a safety and organoleptic point of view [10].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the physicochemical properties of dehydrated artisanal cheese during storage

Calis-Pérez

Domínguez‐Niño

Urrea-García

et al. 2018

Proceedings of 21th International Drying Symposium

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Artisanal fresh cheese is a type of cheese from Hispanic origin and one of the most consumed; however, its shelf life is short due to of its pH is close to neutrality, high aw and low salt content. The fluidized bed drying was employed as an efficient alternative to fresh cheese; however, in order to achieve the desired shelf life in a product, it is necessary to study different packaging and storage conditions that will depend on the specific characteristics of the product. A design of factorial experiments 23 was adopted, the storage study was carried out for 90 days, studying two qualitative variables: type of packaging and type of atmosphere in the packaging, and one quantitative variable: drying temperature. Keywords: Dehydrated cheese; storage; water activity; type of packing.

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Packaging optimisation for portioned Canestrato di Moliterno cheese

Cited by 16 publications

References 28 publications

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre

Influence of different by-products addition on sensory and physicochemical aspects of Primosale cheese

Evaluation of the physicochemical properties of dehydrated artisanal cheese during storage

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