Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 55, Issue 2, Pages 498-505Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2013.10.030
Keywords
High pressure processing; Starter-free fresh cheese; Shelf-life; Industrial scale
Categories
Funding
- Generalitat de Catalunya through the Xarxa de Referencia en Tecnologia dels Aliments [EVALXaRTA 2009]
- Chilean government through Beca Presidente de la Republica
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Different non-thermal technologies have been proposed to extend the shelf-life of solid food products, high-pressure processing (HPP) being one of the emerging technologies which has been most extensively studied. In this study, one of the first commercial industrial-scale applications of HPP on a starter-free fresh cheese, with the aim of increasing its shelf-life, is presented. The effect of 500 MPa (5 min, 16 degrees C) on physicochemical, microbial, colour, microstructure, texture and sensorial characteristics of starter-free fresh cheeses during cold storage of 21 days was studied. The results showed that pressurised cheeses presented a shelf-life of about 19-21 days when stored at 4 degrees C, whereas control cheese became unsuitable for consumption on day 7-8. On the other hand, cheese treated at 500 MPa was firmer and more yellow than the untreated one. However, these changes, which were detected by instrumental and sensory analysis, did not affect the preference for pressurised cheese. These results may lead to practical applications of HPP in the food industry to produce microbiologically safe cheese with extended shelf-life and sensory quality. (C) 2013 Elsevier Ltd. All rights reserved.
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