QUALITY AND SHELF LIFE OF SKUTA WHEY CHEESE PACKED UNDER VACUUM AND MODIFIED ATMOSPHERE IN PRESENCE OR ABSENCE OF THE HEMP SEED POWDER
ELIZABETA ZANDONA 1, IRENA PERKOVIĆ 2, KRUNOSLAV ALADIĆ 2, MARIJANA BLAŽIĆ 1* 1. Karlovac University of Applied Sciences, Food Technology Department, Trg J.J. Strossmayer 9, Karlovac, Croatia
2/ Croatian Veterinary Institute, Veterinary Institute Vinkovci, I. and J. Kozarac 24, Vinkovci, Croatia
*Corresponding author: marijana.blazic@vuka.hr
Skuta is a traditional Croatian whey cheese, with a limited shelf life, produced by heat coagulation of ovine or cow's whey. To improve its quality and extend shelf life, samples were stored at 4 °C under vacuum (VP) and modified atmosphere conditions (MAP) (70/30 % N2/CO2) with or without the addition of organic hemp seed (HS) powder (2 % w/w) during 21 days storage. MAP and VP had been used to control the growth of spoilage microorganisms and foodborne pathogens, while HS powder was added because of its nutritional and possible antimicrobial properties. The quality characteristics and shelf life of both untreated and HS powder treated Skuta were assessed using microbiological, physicochemical and sensory parameters. Total aerobic mesophilic count and growth of yeast and molds were reduced in MAP samples. No foodborne pathogens were detected in samples, regardless of the treatment. The addition of HS powder had a significant impact on the nutritional value, the proportion of minerals and salt content of Skuta, but did not have impact on the microbial spoilage. MAP had positive impact on Skuta shelf life in sensory terms, while HS powder addition had no significant impact on shelf life extension but was still sensory acceptable.
