Effect of the shifting from multi-layer systems towards recyclable mono-material packaging solutions on the shelf-life of portioned semi-hard cheese

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-10-01 DOI:10.1016/j.fpsl.2024.101363

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Abstract

Packaging with recyclable plastic films could be an interesting alternative solution to extend shelf-life of portioned cheese. Two multi-layer materials of different types of one polymer (MonoMAP1 and MonoMAP2) with different barrier properties (O₂: 13 and 20 cm³(STP)/(m² × 24 h), 0 % RH; CO₂: 65 and 92 cm³(STP)/(m² × 24 h), 0 % RH) and coupled with modified atmosphere (MAP) were considered. Their performances in affecting cheese stability were compared to those of conventional multi-layer solutions under-vacuum (MultiVAC) and MAP (MultiMAP). Microbiological and physicochemical quality indicators were considered for a shelf-life study. In MonoMAP2, the initial loss of carbon dioxide and concomitant permeation of oxygen into the pack caused an earlier proliferation of molds with values of 4.7 log cfu g⁻¹, leading to its inapplicability. In the other packaged samples, the development of rancid volatile compounds resulted the more sensitive quality indicator to be used for shelf-life assessment, with a critical threshold perceived by panelists around 520 mg/kg. Cheese packaged in MonoMAP1 showed a shelf-life associated to rancidity development of about one third lower than that of MultiVAC and MultiMAP ones.

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从多层系统转向可回收的单一材料包装解决方案对分装半硬奶酪保质期的影响

使用可回收塑料薄膜进行包装可能是延长分装奶酪保质期的一种有趣的替代解决方案。两种不同类型聚合物的多层材料（MonoMAP1 和 MonoMAP2）具有不同的阻隔性能（O2：13 和 20 cm3（STP）/（m2 × 24 h），0 % 相对湿度；CO2：65 和 92 cm3（STP）/（m2 × 24 h），0 % 相对湿度：0 % 相对湿度），并与改良气氛（MAP）结合使用。它们在影响奶酪稳定性方面的表现与传统的真空下多层溶液（MultiVAC）和 MAP（MultiMAP）进行了比较。在货架期研究中考虑了微生物和理化质量指标。在 MonoMAP2 中，最初的二氧化碳损失和随之而来的氧气渗透到包装中导致霉菌提前增殖，其值为 4.7 log cfu g-1，导致其不适用。在其他包装样品中，酸败挥发性化合物的产生导致了更敏感的质量指标，可用于货架期评估，专家小组认为临界阈值约为 520 毫克/千克。用 MonoMAP1 包装的奶酪与酸败相关的货架期比用 MultiVAC 和 MultiMAP 包装的低约三分之一。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.