Shelf life analysis of a ricotta packaged using Modified Atmosphere Packaging or High Pressure Processing
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Stefanini Roberta
Abstract
The aim of this work is to evaluate several packaging and treatment processes for ricotta cheese in thermoformed trays. Shelf life has been evaluated considering microbiological aspects, colour variation and the quantity of Volatile Organic Compound (VOC). The first solution tested was Modified Atmosphere Packaging (MAP). Experimental tests were performed to evaluate not only the effect of a mixture of CO2, O2 and N2 in different percentages but also the deep of the trays (20, 30 or 40 mm). As a comparison, High Pressure Processing (HPP) at 6000 MPa for 3 min was applied to a second series of packaged ricottas. Microbiological results show that MAP preserves the product for 10 days, while HPP extends its shelf life for up to a month due to the lower levels of yeasts, moulds and lactic bacteria. In addition, the treatment preserves the ricotta's colour and VOCs.
Funding source: Regional Rural Development Program 2014–2020
Award Identifier / Grant number: Type of operation 16.1.01 – Operations of the European Partnership for Innovation: “Productivity and sustainability of agriculture” – Focus Area 2A – Project “Milk beef in the Parmigiano Reggiano area: innovation and tradition for sustainable breeding and quality products”.
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: Initiative under the Regional Rural Development Program 2014–2020 – Type of operation 16.1.01 – Operations of the European Partnership for Innovation: “Productivity and sustainability of agriculture”– Focus Area 2A – Project “Milk beef in the Parmigiano Reggiano area: innovation and tradition for sustainable breeding and quality products”.
Employment or leadership: None declared.
Honorarium: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Editorial
- Special issue “Selected papers from the International Food Operations & Processing Simulation Workshop”
- Articles
- Economic Assessment of Pig Meat Processing and Cutting Production by Simulation
- A Simulation-Based Tool to Support Decision-Making in Logistics Design of a Can Packaging Line
- Word of Mouth, Viral Marketing and Open Data: A Large-Scale Simulation for Predicting Opinion Diffusion on Ethical Food Consumption
- Development of a Dynamic Information Fractal Framework to Monitor and Optimise Sustainability in Food Distribution Network
- Estimating the Impact of Blockchain Adoption in the Food Processing Industry and Supply Chain
- Developing a Linearization Method to Determine Optimum Blending for Surimi with Varied Moisture Contents Using Linear Programming
- Developing an Accurate Heat Transfer Simulation Model of Alaska Pollock Surimi Paste by Estimating the Thermal Diffusivities at Various Moisture and Salt Contents
- Utilisation of the REA-method to a Convective Drying of Apple Rings at Ambient Temperature
- Shelf life analysis of a ricotta packaged using Modified Atmosphere Packaging or High Pressure Processing
