Combined effect of active coating and modified atmosphere packaging on prolonging the shelf life of low-moisture Mozzarella cheese.
In this work, the effect of active coating on the shelf life of low-moisture Mozzarella cheese packaged in air and modified atmosphere (MAP) was studied. The active coating was based on sodium alginate (2%, wt/vol) and potassium sorbate (1%, wt/vol). The MAP was made up of 75% CO₂ and 25% N₂ (MAP1), 25% CO₂ and 75% N₂ (MAP2), or 50% CO₂ and 50% N₂ (MAP3). The product quality decay was assessed by monitoring microbiological and sensory changes during storage at 4, 8, and 14°C. Results showed that the combination of active coating and MAP was able to improve the preservation of low-moisture Mozzarella cheese. Specifically, the shelf life increased up to 160 d for samples stored at 4°C, and 40 and 11 d for those at 8 and 14°C, respectively. A faster quality decay for untreated samples packaged in air was observed. In particular, the Pseudomonas spp. growth and the appearance of molds were responsible for product unacceptability. The combination of active coating and MAP represents a strategic solution to prolong the shelf life of low-moisture Mozzarella cheese and to ensure the safety of the product under thermal abuse conditions.
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
Marianna
M
Mastromatteo
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
Amalia
A
Conte
Department of Soil, Plant and Food Science, University of Bari, Via Amendola, 165/A - 70126 Bari, Italy.
Michele
M
Faccia
Department of Agriculture, Food and Environment Science, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy. Electronic address: ma.delnobile@unifg.it.
Matteo Alessandro
MA
Del Nobile
Department of Quality, Innovation, Safety, Environment, Granarolo S.p.A., Via Cadriano, 27/2 - 40127 Bologna, Italy.
Angelo Vittorio
AV
Zambrini
D000464:Alginates / Q000737:chemistry; D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D003258:Consumer Behavior; D005506:Food Contamination / Q000032:analysis; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D063427:Food Quality; D061353:Food Storage / Q000379:methods*; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D006801:Humans; D007777:Lactobacillaceae / Q000302:isolation & purification; D011549:Pseudomonas / Q000302:isolation & purification; D013011:Sorbic Acid / Q000737:chemistry; D013649:Taste; D013696:Temperature
D000464:Alginates; D006603:Hexuronic Acids; D020723:Glucuronic Acid; D013011:Sorbic Acid
active coating; low-moisture Mozzarella cheese; modified atmosphere packaging; shelf life