Novel Technologies for Preserving Ricotta Cheese: Effects of Ultraviolet and Near-Ultraviolet-Visible Light

Sammanfattning

Ricotta cheese is a potential growth medium for a wide range of microorganisms. The aim of the current study was to investigate the efficacy of ultraviolet (UV-C) and near-ultraviolet-visible light (NUV-vis) in microbial decontamination of ricotta artificially inoculated with Pseudomonas fluorescens. Cheese samples were stored at 4 degrees C, and microbiological and sensory analyses were performed for 9 days. From the microbiological point of view, control samples became unacceptable after less than 5 days, whereas ricotta treated by both UV-C and NUV-vis light remained acceptable for more than 6 days. Similar effects of UV-C and NUV-vis light were also recorded in terms of sensory quality. The shelf life of the samples subjected to the treatments was thus extended by 50%, suggesting the potential application of UV-C and NUV-vis light for cheese decontamination.

Nyckelord

UV-C; NUV-vis light; non-thermal technology; irradiation treatments; microbial inactivation; ricotta cheese

Publicerad i

Foods
2020, volym: 9, nummer: 5, artikelnummer: 580
Utgivare: MDPI

SLU författare

• Papoutsis, Konstantinos

  • University College Dublin

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

• DOI: https://doi.org/10.3390/foods9050580

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/131925