Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage

FRAU, Florencia; CARATE, Jorge Nelson LEGUIZAMÓN; SALINAS, Florencia; PECE, Nora

doi:10.1590/fst.36719

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Original Article • Food Sci. Technol (Campinas) 41 (2) • Apr-Jun 2021 • https://doi.org/10.1590/fst.36719 copy

Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The aim of the present work was to investigate the effects of vacuum packaging and storage time on physicochemical composition, fatty acid content, color, microbiological content and rheological behavior of artisanal fresh goat cheese during refrigerated storage. The results show that both vacuum packaging and storage time had an influence on moisture content, color variation and rind formation, obtaining better visual appearance and higher moisture content in vacuum packed cheeses. The packaging also positively influenced the rheological study, observing that the vacuum packed cheeses at the end of the study exhibited a behavior similar to that of the cheeses at time 0. Vacuum packaging of artisanal goat cheeses represents the possibility of preserving the cheeses for a longer time and thus increasing their shelf life. On the other hand, the decrease in moisture loss also represents an economic benefit for producers.

Keywords:
vacuum packaging; rheology; free fatty acids; artisanal cheeses

Parameter	Cheese	Storage time (days)
Parameter	Cheese	0	10	20	30
pH	UP	5.89 ± 0.06^aA	6.00 ± 0.38 ^aA	6.20 ± 0.33 ^aA	5.71 ± 0.39 ^aA
pH	VP	5.89 ± 0.06 ^aA	5.94 ± 0.10 ^aA	6.00 ± 0.11 ^aA	5.98 ± 0.17 ^aA
Moisture (%)	UP	46.25 ± 0.96^aA	33.00 ± 1.41^aA	28.75 ± 0.96^bA	28.50 ± 0.50^bA
Moisture (%)	VP	46.25 ± 0.96^aA	40.25 ± 0.50^bB	41.00 ± 0.00^bB	42.00 ± 0.00^cB
Total Fat (g/100g dry weight)	UP	55.96^aA	s/d	s/d	47.56^bB
Total Fat (g/100g dry weight)	VP	55.96^aA	s/d	s/d	48.57^cB
Saturated (g/100g dry weight)	UP	38.31^aA	s/d	s/d	32.14^bA
Saturated (g/100g dry weight)	VP	38.31^aA	s/d	s/d	32.28^cA
Monounsaturated (g/100g dry weight)	UP	14.78^aA	s/d	s/d	12.29^bA
Monounsaturated (g/100g dry weight)	VP	14.78^aA	s/d	s/d	13.10^cA
Polyunsaturated (g/100g dry weight)	UP	1.54^aA	s/d	s/d	2.29^bB
Polyunsaturated (g/100g dry weight)	VP	1.54^aA	s/d	s/d	2.31^bB
Trans (g/100g dry weight)	UP	1.33^aA	s/d	s/d	0.83^bA
Trans (g/100g dry weight)	VP	1.33^aA	s/d	s/d	0.88^cA
Rind (mm)	UP	0,00^aA	3,32 ± 0.75^bB	4.09 ± 0.72^bC	4.61 ± 0.82^cD
Rind (mm)	VP	0,00^aA	0,00^aA	0,00^aA	0,00^aA

Free Fatty Acid	Ripening time 0 days	Ripening time 30 days
Free Fatty Acid	UP and VP	UP	VP
C4:0	1.57 ^a	1.58 ^a	1.64 ^b
C6:0	1.91 ^a	1.95 ^b	2.03 ^c
C8:0	2.56 ^a	2.59 ^b	2.64 ^c
C10:0	9.74^a	9.29^b	9.20^c
C10:1	0.24^a	0.23^a	0.26^a
C12:0	4.23^a	4.01^b	3.94^c
C12:1	0.13^a	0.12^a	0.11^a
C14:0	10.11^a	9.53^b	9.40^c
C14:1 + iso C15:0	0.57
C14:1		0.14	0.15
C iso15:0		0.39	0.36
C15:0	1.22^a	1.15^b	1.07^c
C15:1	0.29^a	0.29^a	0.26^a
C16:0	26.88^a	26.01^b	25.65^c
C16:1	1.17^a	1.14^ab	1.20^ac
C17:0	0.97^a	0.95^ab	0.92^ab
C17:1	0.54^a	0.54^a	0.56^a
C18:0	10.94^a	11.07^b	10.65^c
C18:1	24.10^a	23.75^b	24.85^c
C18:1 trans	1.81^a	1.73^b	1.69^c
C18:2	1.87^a	1.83^b	1.82^b
C18:2 trans	0.63^a	0.05^b	0.15^c
C18:3	0.40^a	0.59^b	0.58^b
CLA	0.56^a	0.88^b	0.78^c

Parameters	Cheese	Storage time (days)
Parameters	Cheese	0	10	20	30
L*	UP	89.15 ± 5.56^aA	82.1 ± 0.91^bA	79.57 ± 0.63^cA	78.93 ± 0.03^dA
L*	VP	89,15 ± 5.56^aA	90.48 ± 0.55^aB	89.99 ± 0.53^aB	89.96 ± 0.69^aB
a*	UP	-4.92 ± 0.95^aA	-6.79 ± 0.29^bA	-5,77 ± 0.02^cA	-5.40 ± 0.01^dA
a*	VP	-4,92 ± 0.95^aA	-3.83 ± 0.04^bB	-3.91 ± 0.26^bB	-3.79 ± 0.10^bB
b*	UP	33.71 ± 24.84^aA	32.68 ± 0.34^aA	30.68 ± 0.26^aA	32.2 ± 0.01^aA
b*	VP	21.21 ± 2.82^aA	18.40 ± 0.10^aB	18.91 ± 1.45^aB	18.17 ± 1.40^aB

Microorganisms	Cheese	Storage time (days)
		0	10	20	30
Aerobic mesophilic bacteria	UP	4.47^aA	4.37	5.53	5.47^bA
	VP	4.47^aA	4.70	4.78	4.60^aB
Lactic Acid Bacteria	UP	4.46 ^aA	4.24	4.46	5.01 ^bA
	VP	4.46 ^aA	4.70	5.48	5.90 ^bB
*Staphylococcus aureus.*	UP	1.41 ^aA	2.53	2.72	3.08 ^bA
	VP	1.41 ^aA	2.68	2.69	2.68 ^bB

Parameter	UP and VP	UP	VP
	0 days	30 days	30 days
Elastic modulus, G’ at 0.1 Hz (kPa)	23.13^a	80.89^b	36.85^a
Elastic modulus, G’ at 50.26 Hz (kPa)	64.26^a	233^b	107^a
Elastic modulus, G’ at 99 Hz (kPa)	82.57^a	270^b	127^a
Viscous modulus, G” at 0.1 Hz (kPa)	6.93^a	24.19^b	10.49^a
Viscous modulus, G” at 50.26 Hz (kPa)	18.23^a	73.25^b	33.45^a
Viscous modulus, G” at 99 Hz (kPa)	21.75^a	88.98^b	40.54^a

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[1] *Corresponding author: ffrau@unse.edu.ar