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Zulewska J, Lobacz A, Bialobrzewski I, Grochowina A, Kaminska A. Influence of Different Packaging Materials on the Composition of the Headspace of Rennet Cheeses under Different Modified Atmosphere Conditions. Foods 2024; 13:2500. [PMID: 39200427 PMCID: PMC11353577 DOI: 10.3390/foods13162500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Revised: 07/09/2024] [Accepted: 07/13/2024] [Indexed: 09/02/2024] Open
Abstract
The aim of this study was to analyze the influence of different packaging materials on the composition of the headspace (CO2 and O2) of rennet cheeses packed in unit packaging under different modified atmosphere (MAP) conditions during a storage period of 90 days at 2 °C and 8 °C. The packaging materials comprised different combinations of BOPP-biaxially oriented polypropylene; PET-polyester; PE-polyethylene; PP-polypropylene; EVOH-ethylene-vinyl alcohol copolymer; PET-polyethylene terephthalate; and PA-polyamide. As the properties of the packaging material (foil) affect the gas conditions inside the packaging, it is important to study whether the modifications, i.e., properties and thickness, of the foils will result in significant differences in the composition of the headspace of packed cheeses. The CO2 content in the headspace of Gouda cheese packages ranged from 35% to 45%, while for Maasdamer and Sielski Klasyczny cheese, it varied between 55% and 65%. Throughout the storage period, the O2 content in the headspace of cheeses packaged in tested foils (1-5) did not exceed 0.5%. The type of foil used did not influence the modified atmosphere packaging (MAP) conditions.
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Affiliation(s)
- Justyna Zulewska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland;
| | - Adriana Lobacz
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland;
| | - Ireneusz Bialobrzewski
- Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland;
| | - Adam Grochowina
- Hochland Polska Sp. z o. o., 07-100 Węgrów, Poland; (A.G.); (A.K.)
| | - Anna Kaminska
- Hochland Polska Sp. z o. o., 07-100 Węgrów, Poland; (A.G.); (A.K.)
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Ghisoni F, Fiorati A, Florit F, Braceschi GP, Maria Lopez C, Rebecchi A, De Nardo L. Effects of the equilibrium atmosphere on Taleggio cheese storage in micro perforated packaging. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Florit F, Fiorati A, Ghisoni F, Pozzoli G, Rota R, De Nardo L. Development of a generalised equilibrium modified atmosphere model and its application to the Taleggio cheese. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Laridon Y, Grenier D, Doursat C, Huc D, Roland N, Flick D, Lucas T. Growth of a single bubble in semi-hard cheese: Comparison between simulation and experiment. Food Res Int 2020; 129:108858. [PMID: 32036898 DOI: 10.1016/j.foodres.2019.108858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 11/20/2019] [Accepted: 11/20/2019] [Indexed: 11/27/2022]
Abstract
This paper proposes a model for bubble growth in semi-hard cheese coupling mechanical behaviour and mass transport. The modelling follows previous work centred on the mechanical aspects, and focuses in this paper on the mass transport phenomena. Data are compared to experimental results obtained on industrial-size cheeses, both under the rind and at core, and a sensitivity study is conducted to discuss the results. The model is in agreement with experiment at core, and underlines the great influence of the carbon dioxide production rate and the amount of cheese material surrounding the bubble on bubble growth. Under the rind, the model yielded poorer agreement, due to the fact that this region in the cheese is less homogeneous, and therefore with more intra- and inter-batch variation on the parameters that were characterized.
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Affiliation(s)
- Y Laridon
- Irstea, 17 Avenue de Cucillé, CS 64427, 35044 Rennes Cedex, France.
| | - D Grenier
- Irstea, 17 Avenue de Cucillé, CS 64427, 35044 Rennes Cedex, France
| | - C Doursat
- UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
| | - D Huc
- Irstea, 17 Avenue de Cucillé, CS 64427, 35044 Rennes Cedex, France
| | - N Roland
- Laboratoires Standa, 68 Rue Robert Kaskoreff, Caen 14000, France
| | - D Flick
- UMR Ingénierie Procédés Aliments, AgroParisTech, INRA, Université Paris-Saclay, Massy, France
| | - T Lucas
- Irstea, 17 Avenue de Cucillé, CS 64427, 35044 Rennes Cedex, France
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Iglesias MB, López ML, Echeverría G, Viñas I, Zudaire L, Abadias M. Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds. Food Microbiol 2018; 76:226-236. [PMID: 30166146 DOI: 10.1016/j.fm.2018.04.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 04/12/2018] [Accepted: 04/13/2018] [Indexed: 10/17/2022]
Abstract
The application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol agent against Salmonella enterica and Listeria monocytogenes on fresh-cut pear under conditions that simulate its commercial application at 5 ± 1 °C (under a modified atmosphere and antioxidant solution). The quality of the fresh-cut fruit, including the ethanol and acetaldehyde contents and the volatile profile, was determined. After the storage period, the L. monocytogenes population was reduced by 1-log unit by the presence of CPA-7; however, CPA-7 was not found to have antagonistic activity against S. enterica. The fruit quality (total soluble solids content and titratable acidity) was not negatively affected by CPA-7. The ethanol and acetaldehyde contents increased during the shelf-life of the fruit regardless of the presence of CPA-7. Some volatile compounds were key factors for discriminating samples from the two groups (the control group and the group that was inoculated with CPA-7). Some components are common in the volatile profile of pear (methyl acetate, 3-methylbutyl acetate, 1-butanol, 1-hexanol, and hexanal), and thus increases in their contents could enhance consumers flavour perception.
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Affiliation(s)
- María Belén Iglesias
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Spain
| | - María Luisa López
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Spain
| | - Gemma Echeverría
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Lleida, Spain
| | - Inmaculada Viñas
- Food Technology Department, University of Lleida, XaRTA-Postharvest, Agrotecnio Center, Lleida, Spain
| | - Lorena Zudaire
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Lleida, Spain
| | - Maribel Abadias
- Institute of Agrifood Research and Technology (IRTA), XaRTA-Postharvest, Lleida, Spain.
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6
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Fresh fruits and vegetables—An overview on applied methodologies to improve its quality and safety. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.07.002] [Citation(s) in RCA: 321] [Impact Index Per Article: 29.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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DEL CARO ALESSANDRA, SANGUINETTI ANNAM, FADDA COSTANTINO, MURITTU GAVINO, SANTORU ANGELA, PIGA ANTONIO. Extending the shelf life of fresh ewe’s cheese by modified atmosphere packaging. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00866.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Pandey SK, Goswami TK. Modelling perforated mediated modified atmospheric packaging of capsicum. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02877.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Jena S, Das H. Shelf life prediction of aluminum foil laminated polyethylene packed vacuum dried coconut milk powder. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.06.036] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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DMYTRÓW IZABELA, SZCZEPANIK GRZEGORZ, KRYŻA KRZYSZTOF, MITUNIEWICZ-MAŁEK ANNA, LISIECKI SŁAWOMIR. Impact of polylactic acid packaging on the organoleptic and physicochemical properties of tvarog during storage. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00700.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Effect of modified atmosphere packaging on quality factors and shelf-life of mould surface-ripened cheese: Part II varying storage temperature. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.06.014] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Picque D, Leclercq-Perlat M, Guillemin H, Perret B, Cattenoz T, Provost J, Corrieu G. Camembert-type cheese ripening dynamics are changed by the properties of wrapping films. J Dairy Sci 2010; 93:5601-12. [DOI: 10.3168/jds.2010-3373] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2010] [Accepted: 09/06/2010] [Indexed: 11/19/2022]
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