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Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storage

2023-05-09Journal article Open access
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dc.contributor.authorInácio, Rita S.
dc.contributor.authorMonteiro, Maria J. P.
dc.contributor.authorLopes-da-Silva, José A.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2023-07-18T14:44:20Z
dc.date.available2023-07-18T14:44:20Z
dc.date.issued2023-05-09
dc.description.abstractSerra 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods12101935pt_PT
dc.identifier.eid85160539265
dc.identifier.issn2304-8158
dc.identifier.pmcPMC10216901
dc.identifier.pmid37238753
dc.identifier.urihttp://hdl.handle.net/10400.14/41759
dc.identifier.wos000997937200001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEwe raw milk cheesept_PT
dc.subjectHigh pressurept_PT
dc.subjectMicrobial evolutionpt_PT
dc.subjectPlastic filmpt_PT
dc.subjectProteolysispt_PT
dc.subjectSafetypt_PT
dc.subjectSensorialpt_PT
dc.subjectStoragept_PT
dc.subjectVacuumpt_PT
dc.subjectWrapped in paperpt_PT
dc.titleComparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storagept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue10pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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