Evaluation of the combined effect of temperature and potassium sorbate on physicochemical and microbial quality of modified atmosphere packaged sliced Mozzarella cheese

• Published in: Journal of food processing and preservation Vol. 45; no. 2
• Main Authors: Baldissera, Ana Carolina, De Dea Lindner, Juliano, Motta, Gabriel Emiliano, Santos, Nataly Neves Oliveira, Galvão, Alessandro Cazonatto, Robazza, Weber da Silva
• Format: Journal Article
• Language: English
• Published: 01.02.2021
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15136

This study aimed to evaluate the influence of storage (5°C) and abuse (15°C) temperatures and the addition of potassium sorbate (PS) on different quality attributes of modified atmosphere packaged (MAP) sliced Mozzarella cheese. It was observed that the temperature affected more significantly the cheese properties than the addition of PS in sliced MAP cheese. After 15 and 45 days of storage, the pH has decreased and the acidity has increased at 15°C. The instrumental color parameters were practically temperature and PS independent. Empirical equations that estimate the kinetics of change of the quality attributes in terms of the temperature, storage time, and PS were derived. Regarding the microbiological quality, the psychrotrophic bacterial population continued to grow during the storage independently on the treatment. Depending on the treatment adopted, LAB, yeasts and molds, and Escherichia coli population decreased during the period of 75 days of storage. Practical applications The results obtained in the current study provide a quantitative evaluation of the influence of these independent variables on cheese quality. Empirical equations that estimate the rate of changes in the physicochemical and microbiological parameters were derived and can be used to evaluate the shelf life of sliced MAP Mozzarella cheese subjected to different storage conditions. Such information can help consumers and industry to optimize storage parameters of the product.