Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese

Abstract

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.

Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

“…Literature reports several studies validating the use of MAP packaging in ricotta cheese, hard and soft cheeses such as mozzarella, stracciatella, fior di latte , cottage and myzithra kalathaki with various gases mixture (Moir et al , 1993; Eliot et al , 1998; Dermiki et al , 2008; Conte et al , 2011; Del Nobile et al , 2009; Gammariello et al , 2009; Mastromatteo et al , 2014). The increasing demand of ricotta fresca cheese by large-scale retail with extended durability drives the use of MAP or of alternative production technologies, like the packaging of hot homogenized products (De Santis et al , 1999).…”

Policy developments of consumer's acceptance of traditional products innovation: The case of environmental sustainability and shelf life extension of a PGI Italian cheese

“…Shelf life extension is considered an important innovation (Conte, Brescia, & Del Nobile, 2011;Curia & Hough, 2009;Mastromatteo, Conte, & Del Nobile, 2012;No, Meyers, Prinyawiwatkul, & Xu, 2007;Varela, Salvador, & Fiszman, 2005;Von Hippel, 1988) in food sector. This type of innovation meets new needs of consumers having little or no time for food shopping, unwilling to prepare meals at home, and inclined to purchase and consume convenience foods (Buckley, Cowan, & McCarthy, 2007;Olsen, Prebensen, & Larsen, 2009) because it allows to plan their food shopping and preparation of meals over a longer period of time (reducing the frequency of provisions), raise food safety and reduce waste.…”

Food applications of natural antimicrobial compounds

“…The packaging system significantly inhibited growth of coliforms and Pseudomonadaceae , without affecting the typical lactic acid bacteria. Conte et al (2011) also evaluated the effects of lysozyme and EDTA in burrata cheese packaged under MAP (95:5 CO 2 :N 2 ), thus demonstrating that these compounds were valid to prolong cheese shelf life, especially at high lysozyme concentrations.…”