Lysozyme/EDTA disodium salt and modified-atmosphere packaging to prolong the shelf life of burrata cheese
Amalia Conte, I. Brescia, Matteo Alessandro Del Nobile
Journal of Dairy Science
Abstract
To prolong the shelf life of burrata cheese, we evaluated the effects of lysozyme and EDTA disodium salt (Na2-EDTA) with or without modified-atmosphere packaging (MAP) conditions. In particular, 3 concentrations of enzyme were combined with packaging in air and under MAP (95:5 CO2:N2). The decline in quality of burrata cheese stored at 8°C was assessed by monitoring microbiological and sensory quality, in addition to pH and headspace composition. The combination of lysozyme/Na2-EDTA and MAP prolonged cheese shelf life, especially at the highest lysozyme concentration. In particular, the tested strategy was effective against microbial spoilage phenomena that appeared to be the quality factor that determine product unacceptability.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
lysozyme/Na2-EDTA and MAP reduces microbial spoilage
“In particular, the tested strategy was effective against microbial spoilage phenomena that appeared to be the quality factor that determine product unacceptability.”
lysozyme/Na2-EDTA and MAP prolongs shelf life of burrata cheese
“The combination of lysozyme/Na2-EDTA and MAP prolonged cheese shelf life, especially at the highest lysozyme concentration.”