title: Packaging optimisation to prolong the shelf life of fiordilatte cheese.
abstract: In this work, an active coating and modified atmosphere packaging (MAP) were investigated to prolong the shelf life of Fiordilatte packaged in traditional brine. First, the screening of MAP was performed in order to select the best gas composition. Then, the combined effect of MAP and coating was investigated. Finally, the coating was loaded with potassium sorbate and its effects under MAP conditions were also assessed. Results highlighted that MAP was able to control growth of the main spoilage microbial group (Pseudomonas spp.); however, the solubilisation of carbon dioxide into the brine compromised Fiordilatte texture. Therefore, the presence of the active coating avoided the damage of gas solubilisation and promoted a shelf life prolongation by about 157%.
authors: Department of Agriculture,Food and Environment Science,University of Foggia,Via Napoli,25-71122 Foggia,Italy.
authors: Marianna
authors: M
authors: Mastromatteo
authors: Department of Agriculture,Food and Environment Science,University of Foggia,Via Napoli,25-71122 Foggia,Italy.
authors: Annalisa
authors: A
authors: Lucera
authors: Department of Agriculture,Food and Environment Science,University of Foggia,Via Napoli,25-71122 Foggia,Italy.
authors: Daniela
authors: D
authors: Esposto
authors: Department of Agriculture,Food and Environment Science,University of Foggia,Via Napoli,25-71122 Foggia,Italy.
authors: Amalia
authors: A
authors: Conte
authors: Department of Soil,Plant and Food Science,University of Bari,Via Amendola 165/A - 70126 Bari,Italy.
authors: Michele
authors: M
authors: Faccia
authors: Department of Quality,Innovation,Safety,Environment,Granarolo S.p.A.,Via Cadriano,27/2-40127 Bologna,Italy.
authors: Angelo Vittorio
authors: AV
authors: Zambrini
authors: Department of Agriculture,Food and Environment Science,University of Foggia,Via Napoli,25-71122 Foggia,Italy.
authors: Matteo Alessandro
authors: MA
authors: Del Nobile
mesh_terms: D000818:Animals; D001272:Atmosphere; D002611:Cheese / Q000382:microbiology / Q000592:standards*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D006801:Humans; D011549:Pseudomonas / Q000302:isolation & purification; D012492:Salts; D013649:Taste; D013997:Time Factors
chemical_list: D012492:Salts; C017082:brine
keywords: shelf life