Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storage
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/41759 |
Resumo: | Serra da Estrela cheese with a Protected Designation of Origin (PDO) is a traditional cheese that is wrapped in paper without vacuum. High-pressure processing (HPP), which requires vacuum packaging of the cheese, has been used for its cold pasteurization to overcome safety issues. In this study, two packaging systems were studied: non-vacuum greaseproof paper wrapping package and vacuum packaging in plastic film. Lactococci, lactobacilli, enterococci, and total mesophiles reached ca. 8 log cfu g−1 and 4–6 log cfu g−1 in control (unpasteurized) and HPP-treated cheeses, respectively, with no significant differences between packaging systems. Spoilage microorganisms' viable cell numbers were reduced to <3 log cfu g−1 (quantification limit) in HPP-treated cheeses, independently of the packaging system. Yeasts and molds reached >5 log cfu g−1 in non-vacuum paper-wrapped cheeses. A vacuum-packaging system enabled better control of cheese proteolysis, which was revealed to be closer to that of the original control cheese values at the end of the 10-month storage period. In addition, cheese stored under vacuum film packaging became harder than non-vacuum paper-wrapped cheeses at each time point. Overall, conventional non-vacuum paper wrapping is adequate for short storage periods (<3 months), but for long periods vacuum packaging in plastic film is preferable. |
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Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storageEwe raw milk cheeseHigh pressureMicrobial evolutionPlastic filmProteolysisSafetySensorialStorageVacuumWrapped in paperSerra da Estrela cheese with a Protected Designation of Origin (PDO) is a traditional cheese that is wrapped in paper without vacuum. High-pressure processing (HPP), which requires vacuum packaging of the cheese, has been used for its cold pasteurization to overcome safety issues. In this study, two packaging systems were studied: non-vacuum greaseproof paper wrapping package and vacuum packaging in plastic film. Lactococci, lactobacilli, enterococci, and total mesophiles reached ca. 8 log cfu g−1 and 4–6 log cfu g−1 in control (unpasteurized) and HPP-treated cheeses, respectively, with no significant differences between packaging systems. Spoilage microorganisms' viable cell numbers were reduced to <3 log cfu g−1 (quantification limit) in HPP-treated cheeses, independently of the packaging system. Yeasts and molds reached >5 log cfu g−1 in non-vacuum paper-wrapped cheeses. A vacuum-packaging system enabled better control of cheese proteolysis, which was revealed to be closer to that of the original control cheese values at the end of the 10-month storage period. In addition, cheese stored under vacuum film packaging became harder than non-vacuum paper-wrapped cheeses at each time point. Overall, conventional non-vacuum paper wrapping is adequate for short storage periods (<3 months), but for long periods vacuum packaging in plastic film is preferable.Veritati - Repositório Institucional da Universidade Católica PortuguesaInácio, Rita S.Monteiro, Maria J. P.Lopes-da-Silva, José A.Gomes, Ana M. P.Saraiva, Jorge A.2023-07-18T14:44:20Z2023-05-092023-05-09T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/41759eng2304-815810.3390/foods1210193585160539265PMC1021690137238753000997937200001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-25T01:39:33Zoai:repositorio.ucp.pt:10400.14/41759Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:09:25.271559Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storage |
title |
Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storage |
spellingShingle |
Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storage Inácio, Rita S. Ewe raw milk cheese High pressure Microbial evolution Plastic film Proteolysis Safety Sensorial Storage Vacuum Wrapped in paper |
title_short |
Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storage |
title_full |
Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storage |
title_fullStr |
Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storage |
title_full_unstemmed |
Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storage |
title_sort |
Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storage |
author |
Inácio, Rita S. |
author_facet |
Inácio, Rita S. Monteiro, Maria J. P. Lopes-da-Silva, José A. Gomes, Ana M. P. Saraiva, Jorge A. |
author_role |
author |
author2 |
Monteiro, Maria J. P. Lopes-da-Silva, José A. Gomes, Ana M. P. Saraiva, Jorge A. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Inácio, Rita S. Monteiro, Maria J. P. Lopes-da-Silva, José A. Gomes, Ana M. P. Saraiva, Jorge A. |
dc.subject.por.fl_str_mv |
Ewe raw milk cheese High pressure Microbial evolution Plastic film Proteolysis Safety Sensorial Storage Vacuum Wrapped in paper |
topic |
Ewe raw milk cheese High pressure Microbial evolution Plastic film Proteolysis Safety Sensorial Storage Vacuum Wrapped in paper |
description |
Serra da Estrela cheese with a Protected Designation of Origin (PDO) is a traditional cheese that is wrapped in paper without vacuum. High-pressure processing (HPP), which requires vacuum packaging of the cheese, has been used for its cold pasteurization to overcome safety issues. In this study, two packaging systems were studied: non-vacuum greaseproof paper wrapping package and vacuum packaging in plastic film. Lactococci, lactobacilli, enterococci, and total mesophiles reached ca. 8 log cfu g−1 and 4–6 log cfu g−1 in control (unpasteurized) and HPP-treated cheeses, respectively, with no significant differences between packaging systems. Spoilage microorganisms' viable cell numbers were reduced to <3 log cfu g−1 (quantification limit) in HPP-treated cheeses, independently of the packaging system. Yeasts and molds reached >5 log cfu g−1 in non-vacuum paper-wrapped cheeses. A vacuum-packaging system enabled better control of cheese proteolysis, which was revealed to be closer to that of the original control cheese values at the end of the 10-month storage period. In addition, cheese stored under vacuum film packaging became harder than non-vacuum paper-wrapped cheeses at each time point. Overall, conventional non-vacuum paper wrapping is adequate for short storage periods (<3 months), but for long periods vacuum packaging in plastic film is preferable. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-18T14:44:20Z 2023-05-09 2023-05-09T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/41759 |
url |
http://hdl.handle.net/10400.14/41759 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 10.3390/foods12101935 85160539265 PMC10216901 37238753 000997937200001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799133342414667776 |