Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage. Issue 1 (17th September 2019)

• Record Type: Journal Article
• Authors: Mihaly Cozmuta, Anca; Peter, Anca; Mihaly Cozmuta, Leonard; Nicula, Camelia; Apjok, Robert; Drazic, Goran; Nzekoue, Franks Kamgang; Huang, Xiaohui; Silvi, Stefania; Sagratini, Gianni; Peñas, Antonio; Calahorro, Antonio Jesus; Cano‐Galey, Manuela; Hodek, Ondřej
• Is Part Of: Packaging technology and science. Volume 33:Issue 1(2020)
• Page Start: 27
• Page End: 37
• Publication Date: 2019-09-17
• Subjects: barrier properties -- FTIR SEM EDX -- LDPE PA6 -- ricotta shelf life -- volatile compounds; Packaging -- Periodicals; 688.8
• DOI: 10.1002/pts.2482
• Languages: English
• ISSNs: 0894-3214

Abstract

Abstract : Ricotta is a highly perishable cheese of which shelf‐life is strongly influenced by the properties of packages in which it is stored. Four plastic packages currently in use in Italy (IT), Romania (RO), Slovenia (SLO), and Spain (SP) are characterized in term of structure, barrier, and antimicrobial properties, and their efficiency in the ricotta storage at 4°C is assessed. Differential scanning calorimetry and Fourier‐transform infrared spectroscopy analysis indicate that the IT and SP packages are made of low‐density polyethylene and the RO and SLO packages consist of polyethylene and polyamide 6. Permeability to the water vapour and oxygen transmission rate vary as follows: IT>SLO > RO > SP and SP > IT>RO > SLO, respectively. The SP package expressed the highest antimicrobial inhibition whilst the IT package the lowest. The maximum amounts of volatile compounds in cheese were reached after 3 days in the IT and SP packages and after 6 days in the SLO and RO packages. The score 2.8 for cheese overall acceptability was exceeded after 7 days in the IT, RO, and SP packages and 6 days in the SLO package. Barrier properties of packages significantly influence the shelf‐life of ricotta. Low barrier properties resulted in high level of oxygen and water vapours inside the headspace of packages ultimately favour the microbial development. The simultaneous compliance of microbiological safety level and overall acceptability score gives ricotta a shelf‐life of 3 days in the IT, RO, and SP packages and 1 day in the SLO package. Abstract : The efficiency of plastic‐based packages coming from Italy(IT), Slovenia(SLO), Spain(SP) and Romania(RO) in the storage of Ricotta cheese was investigated. The simultaneous compliance of microbiological safety level and overall acceptability score gives Ricotta a shelf‐life of 3 days in the IT, RO and SP packages and 1 day in the SLO package. The initial microbial load plays an essential role in the packages with certain barrier andantimicrobial properties which imparts a specific rate of the growth ofparticular microbial population in the cheese.