title: Active coating to prolong the shelf life of Fior di latte cheese.
abstract: This study explains how active coating can serve to prolong the shelf life of Fior di latte cheese. The active coating was prepared by dissolving, in two sodium alginic acid solutions (5 and 8% w/v), different concentrations of lysozyme (0.25, 0.50 and 1.00 mg ml-1)+50 mm of Ethylene-Diamine Tetraacetic Acid (EDTA). Samples of Fior di latte cheese packaged in brine and active brine (lysozyme+EDTA, at the above concentrations) were also used as controls. The quality decay of the Fior di latte cheese stored at 10 degrees C was assessed by monitoring the viable cell concentration of the main spoilage microorganism, as well as its sensory quality (i.e., external appearance, consistency, colour and flavour). The concentration of rod-or coccus-shaped Lactic Acid Bacteria (LAB) was also monitored to assess the effect of the proposed packaging strategies on the flora type of Fior di latte cheese. The results show that an increase in the shelf life equal to 104% was recorded for the coated samples, compared with controls packaged in brine without active compounds. This shelf life increase is slightly lower than that recorded with samples packaged in the active brine (151%), as a result of a more pronounced microbial proliferation; however, the coating could be a better packaging solution for the reduced weight of tray.
authors.affiliation: Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza, Università degli Studi di Foggia, Via Napoli, 25 - 71100 Foggia, Italia. ma.delnobile@unifg.it
authors.forename: Matteo
authors.initials: M
authors.lastname: Alessandro Del Nobile
authors.forename: Daniela
authors.initials: D
authors.lastname: Gammariello
authors.forename: Stefania
authors.initials: S
authors.lastname: Di Giulio
authors.forename: Amalia
authors.initials: A
authors.lastname: Conte
mesh_terms: D000464:Alginates; D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D004492:Edetic Acid; D018857:Food Packaging / Q000295:instrumentation / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D020723:Glucuronic Acid; D006603:Hexuronic Acids; D006863:Hydrogen-Ion Concentration; D007558:Italy; D009113:Muramidase; D011549:Pseudomonas / Q000166:cytology; D012492:Salts; D012677:Sensation; D012996:Solutions; D013997:Time Factors
chemical_list: D000464:Alginates; D006603:Hexuronic Acids; D012492:Salts; D012996:Solutions; C017082:brine; D020723:Glucuronic Acid; D004492:Edetic Acid; D009113:Muramidase