Study of X-Ray irradiation applied to fresh dairy cheese. (April 2019)

• Record Type: Journal Article
• Authors: Lacivita, Valentina; Mentana, Annalisa; Centonze, Diego; Chiaravalle, Eugenio; Zambrini, Vittorio A.; Conte, Amalia; Del Nobile, Matteo A.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 103(2019)
• Page Start: 186
• Page End: 191
• Publication Date: 2019-04
• Subjects: Ionizing radiation -- X-ray -- Fiordilatte cheese -- Shelf life -- SPME-GC/MS; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2018.12.073
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The potential use of X-ray on Fiordilatte cheese was investigated. To the aim, some Fiordilatte brine packaged samples were subjected to X-ray treatment at 0.5, 2 and 3 kGy. Untreated control samples, as well as treated samples, were then stored at 9 ± 1 °C. The results suggested that irradiated samples show a significant shelf life increase, compared to the untreated samples. The best performances were obtained at 2 and 3 kGy with a shelf life lasting a little more than 40 days, while control samples remained only acceptable for about 10 days. Results highlighted that the evolution of both microbiological and sensory quality in control and irradiated samples was very different, thus justifying the longer shelf life of irradiated samples. Chemical analysis showed the presence of 2-dodecylcyclobutanone only in the treated samples, as it was already demonstrated to rely on the X-ray degradation of lipids. Moreover, the brine analysis of the same treated samples evidenced the presence of 1, 3-bis (1, 1 dimethylethyl) benzene as packaging degradation product. A more dynamic situation of various compounds appeared in the brine, being some of them increased and some other decreased after the X-ray treatments. Highlights: X-rays treatments are tested to face the post-processing contamination. X-rays treatments promoted a significant shelf life extension of Fiordilatte cheese. Irradiation did not affect the sensory characteristics of fresh cheese. Some information on chemical aspects of brine were also provided.