The potential use of X-ray on Fiordilatte cheese was investigated. To the aim, some Fiordilatte brine packaged samples were subjected to X-ray treatment at 0.5, 2 and 3 kGy. Untreated control samples, as well as treated samples, were then stored at 9 ± 1 °C. The results suggested that irradiated samples show a significant shelf life increase, compared to the untreated samples. The best performances were obtained at 2 and 3 kGy with a shelf life lasting a little more than 40 days, while control samples remained only acceptable for about 10 days. Results highlighted that the evolution of both microbiological and sensory quality in control and irradiated samples was very different, thus justifying the longer shelf life of irradiated samples. Chemical analysis showed the presence of 2-dodecylcyclobutanone only in the treated samples, as it was already demonstrated to rely on the X-ray degradation of lipids. Moreover, the brine analysis of the same treated samples evidenced the presence of 1,3-bis (1,1 dimethylethyl) benzene as packaging degradation product. A more dynamic situation of various compounds appeared in the brine, being some of them increased and some other decreased after the X-ray treatments.
|Titolo:||Study of X-Ray irradiation applied to fresh dairy cheese|
|Data di pubblicazione:||2019|
|Appare nelle tipologie:||1.1 Articolo in rivista|