Impact of packaging properties on the physical-chemical-microbiological-sensory characteristics of Ricotta cheese during storage
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F20%3A10425574" target="_blank" >RIV/00216208:11310/20:10425574 - isvavai.cz</a>
Result on the web
<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=UTsZktecPY" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=UTsZktecPY</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/pts.2482" target="_blank" >10.1002/pts.2482</a>
Alternative languages
Result language
angličtina
Original language name
Impact of packaging properties on the physical-chemical-microbiological-sensory characteristics of Ricotta cheese during storage
Original language description
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 degrees 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.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10406 - Analytical chemistry
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Packaging Technology and Science
ISSN
0894-3214
e-ISSN
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Volume of the periodical
33
Issue of the periodical within the volume
1
Country of publishing house
GB - UNITED KINGDOM
Number of pages
11
Pages from-to
27-37
UT code for WoS article
000525467700003
EID of the result in the Scopus database
2-s2.0-85073965848