Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese.
To prolong the shelf life of burrata cheese, we evaluated the effects of lysozyme and EDTA disodium salt (Na(2)-EDTA) with or without modified-atmosphere packaging (MAP) conditions. In particular, 3 concentrations of enzyme were combined with packaging in air and under MAP (95:5 CO(2):N(2)). The decline in quality of burrata cheese stored at 8°C was assessed by monitoring microbiological and sensory quality, in addition to pH and headspace composition. The combination of lysozyme/Na(2)-EDTA and MAP prolonged cheese shelf life, especially at the highest lysozyme concentration. In particular, the tested strategy was effective against microbial spoilage phenomena that appeared to be the quality factor that determine product unacceptability.
Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Foggia, Italy.
A
A
Conte
I
I
Brescia
M A
MA
Del Nobile
D058491:Bacterial Load; D002245:Carbon Dioxide / Q000032:analysis; D002611:Cheese / Q000382:microbiology / Q000592:standards*; D004492:Edetic Acid / Q000737:chemistry*; D005516:Food Microbiology; D018857:Food Packaging; D006801:Humans; D009113:Muramidase / Q000737:chemistry*; D010100:Oxygen / Q000032:analysis; D013649:Taste; D013997:Time Factors
D002245:Carbon Dioxide; D004492:Edetic Acid; D009113:Muramidase; D010100:Oxygen