Scarano Christian, Spanu Carlo, Mocci Anna Maria, Piras Francesca, Demontis Mariella, Murittu Gavino, Pinna Giuliano, Santoru Angela, Santis Enrico Pietro Luigi De
Department of Veterinary Medicine, University of Sassari.
F.lli Pinna Dairy Industry, Thiesi (SS), Italy.
Ital J Food Saf. 2019 Jun 20;8(2):8009. doi: 10.4081/ijfs.2019.8009. eCollection 2019 May 23.
In the last years changes occurred in the production process of , a traditional smoked, salted and sometimes ripened ricotta cheese, produced in Sardinia. Fresher, slightly smoked and with reduced salt content products, were introduced into the market to meet changes in consumer's preferences for milder products. The present study of durability was conducted on an innovative fresh and smoked industrial product, also characterized by the small size and the packaging in modified atmosphere. A durability test to assess the evolution of microbiological and physicochemical profile of the product stored at refrigeration (4°C) and mild abuse (7°C) temperatures was carried out. A total of 126 ricotta samples smoked for either 1, 2, or 3 h were analyzed at intervals during shelflife for the determination of aerobic mesophilic counts, , yeast, moulds, , spp and . Intrinsic properties, physic-chemical and headspace gas composition were also analyzed. Average and standard deviation were respectively 6,06±0,22 for pH, 0,982±0,05 for a, 74,67%±1,81% for moisture, 10,25%±1,35% for fat, 10,92%±0,46% for protein and 1,70%±0,42% for salt content. Total bacterial count ranged between 3.88±0.48 log cfu/g at T and 3.25±1.02 at T. , spp. and were always below the detection limit. prevalence (percentage) was 3.17% (2.62±0.42 lg10 cfu/g) and was limited to samples stored longer than 30 days while was recovered in 5.55% (2.36±0.35 lg10 cfu/g) of the samples and was never observed in samples after 45 days of refrigerated storage. The durability study is preliminary to challenge test to assess the shelf-life of this product in compliance with the requirements of Regulation (EC) 2073/2005.
在过去几年中，撒丁岛生产的一种传统烟熏、腌制且有时经过熟化的乳清干酪的生产工艺发生了变化。为满足消费者对口味更清淡产品偏好的变化，更新鲜、烟熏味稍淡且盐含量降低的产品被推向市场。本耐久性研究针对一种创新型新鲜烟熏工业产品展开，该产品还具有体积小和在气调包装中的特点。进行了一项耐久性试验，以评估在冷藏（4°C）和轻度滥用（7°C）温度下储存的产品的微生物和理化特性的变化。在保质期内，每隔一段时间对总共126个分别烟熏1、2或3小时的乳清干酪样品进行分析，以测定需氧嗜温菌数、 、酵母菌、霉菌、 、 属和 。还分析了内在特性、理化性质和顶空气体成分。pH值的平均值和标准差分别为6.06±0.22，a值为0.982±0.05，水分含量为74.67%±1.81%，脂肪含量为10.25%±1.35%，蛋白质含量为10.92%±0.46%，盐含量为1.70%±0.42%。总细菌数在T时为3.88±0.48 log cfu/g至T时为3.25±1.02 log cfu/g之间。 、 属和 始终低于检测限。 患病率（百分比）为3.17%（2.62±0.42 lg10 cfu/g），且仅限于储存超过30天的样品，而在5.55%（2.36±0.35 lg10 cfu/g）的样品中检测到 ，在冷藏储存45天后的样品中未观察到 。该耐久性研究是进行挑战试验的前期工作，以根据欧盟法规（EC）2073/2005的要求评估该产品的保质期。
