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http://hdl.handle.net/20.500.12207/5939
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DC Field | Value | Language |
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dc.contributor.author | Inácio, Rita S. | - |
dc.contributor.author | Monteiro, Maria J. P. | - |
dc.contributor.author | Lopes-da-Silva, José A | - |
dc.contributor.author | Gomes, Ana M. P. | - |
dc.contributor.author | Saraiva, Jorge A. | - |
dc.date.accessioned | 2023-10-24T11:10:11Z | - |
dc.date.available | 2023-10-24T11:10:11Z | - |
dc.date.issued | 2023-05-09 | - |
dc.identifier.citation | Inácio, R., Monteiro, M., Lopes-da-Silva, J., Gomes, A. & Saraiva, J. (2023). Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storage. Foods, 12(10), 1-17, https://doi.org/10.3390/foods12101935 | por |
dc.identifier.issn | 2304-8158 | - |
dc.identifier.uri | https://hdl.handle.net/20.500.12207/5939 | - |
dc.description.abstract | 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. | por |
dc.language.iso | eng | por |
dc.relation | FCT UIDB/50006/2020 | por |
dc.relation | FCT UIDP/50006/2020 | por |
dc.relation | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50016%2F2020/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F96576%2F2013/PT | por |
dc.rights | openAccess | por |
dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | por |
dc.subject | Ewe raw milk cheese | por |
dc.subject | High pressure | por |
dc.subject | Vacuum | por |
dc.subject | Wrapped in paper | por |
dc.subject | Plastic film | por |
dc.subject | Microbial | por |
dc.subject | Evolution | por |
dc.subject | Safety | por |
dc.subject | Storage | por |
dc.subject | Sensorial | por |
dc.subject | Proteolysis | por |
dc.title | Comparing different packaging conditions on quality stability of high-pressure treated Serra da Estrela cheeses during cold storage | por |
dc.type | article | por |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.mdpi.com/journal/foods | por |
degois.publication.firstPage | 1 | por |
degois.publication.lastPage | 17 | por |
degois.publication.title | Foods | por |
degois.publication.volume | 12(10) | por |
dc.identifier.doi | https://doi.org/10.3390/foods12101935 | por |
Appears in Collections: | D-TCA - Artigos em revistas indexadas à WoS/Scopus |
Files in This Item:
File | Description | Size | Format | |
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foods-12-01935-v2_PDFA.pdf | 4.32 MB | Adobe PDF | View/Open |
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