Abstract
Burrata cheese is a very perishable product due to microbial proliferation and undesirable sensory changes. In this work, a step-by-step optimization approach was used to design proper processing and packaging conditions for burrata in brine. In particular, four different steps were carried out to extend its shelf life. Different headspace gas compositions (MAP-1 30:70 CO2:N2; MAP-2 50:50 CO2:N2 and MAP-3 65:35 CO2:N2) were firstly tested. To further promote product preservation, a coating was also optimized. Then, antimicrobial compounds in the filling of the burrata cheese (lysozyme and Na2-EDTA) and later in the coating (enzymatic complex and silver nanoparticles) were analyzed. To evaluate the quality of the samples, in each step headspace gas composition, microbial population, and pH and sensory attributes were monitored during storage at 8 ± 1 °C. The results highlight that the antimicrobial compounds in the stracciatella, coating with silver nanoparticles, and packaging under MAP-3 represent effective conditions to guarantee product preservation, moving burrata shelf life from three days (control sample) to ten days.
Highlights
Burrata is a fresh Italian cheese, typically produced in the Apulia region, made from fiordilatte paste and a cream called stracciatella
The first experimental step was aimed at assessing the optimal modified atmosphere conditions (MAP) composition to improve the microbial and sensory quality of burrata cheese packaged with brine
Cntr-1 sample packaged in air, principally due to the metabolic reaction of all for the Cntr‐1 sample packaged in air, principally due to the metabolic reaction of microbial proliferation
Summary
Burrata is a fresh Italian cheese, typically produced in the Apulia region, made from fiordilatte paste and a cream called stracciatella. Burrata is traditionally stored under refrigerated conditions, like fiordilatte and mozzarella cheese, and it can be packaged with or without brine in atmospheric conditions. Due to the high moisture and fat content, this dairy product results in rapid spoilage. It is well-known that the shelf life of fresh cheese is influenced by both microbial and sensory changes [1,2,3]. Several authors demonstrated the effects of modified atmosphere conditions (MAP) on extending the shelf life of fresh cheese [2,3,7]
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