Impact of packaging properties on the physical-chemical-microbiological-sensory characteristics of Ricotta cheese during storage
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Impact of packaging properties on the physical-chemical-microbiological-sensory characteristics of Ricotta cheese during storage
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Impact of packaging properties on the physical-chemical-microbiological-sensory characteristics of Ricotta cheese during storage
Popis výsledku anglicky
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.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
10406 - Analytical chemistry
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2020
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Packaging Technology and Science
ISSN
0894-3214
e-ISSN
—
Svazek periodika
33
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
GB - Spojené království Velké Británie a Severního Irska
Počet stran výsledku
11
Strana od-do
27-37
Kód UT WoS článku
000525467700003
EID výsledku v databázi Scopus
2-s2.0-85073965848