Effect of modified atmosphere packaging on quality factors and shelf-life of mould surface-ripened cheese: Part II varying storage temperature

Abstract

Modified atmosphere packaging (MAP) has been extensively used to increase the shelf-life of horticultural, meat and dairy products. Its design methods assume rigorous temperature control; however temperature fluctuations are very common in the distribution chain of food products. MAP designed for a specific temperature could produce an excessive depletion of O 2 and accumulation of CO 2 at higher temperatures, which could lead to metabolic disorders and shortening of shelf-life. Packages containing mould surface-ripened cheese designed for 12 °C with 2% O 2 and 19% CO 2 were exposed to variable temperature conditions. The original commercial packaging system was used as a control under the same temperature profile. The temperature profile used consisted of alternate cycles of 12 °C for 48 h and 20 °C for 24 h during storage of 14 days. Gas composition inside the packages was monitored during the storage period and quality parameters such as colour, texture, pH and moisture content were evaluated after 0, 7 and 14 days of storage, together with a sensory evaluation. The results on gas composition showed that very low levels of O 2 (>0.27%) were reached after 24 h at 20 °C. From the results of the quality parameters it was concluded that the cheeses with MAP were however better preserved than the control ones after 14 days of storage under fluctuating temperature conditions.