Efeito do uso da embalagem ativa e paletização na maturação do queijo parmesão de uso industrial

Abstract

Parmesan cheese, renowned for its firm texture and lengthy maturation period, requires meticulous care during the traditional shelf maturation process. As an alternative, active packaging emerges as a promising solution, as it allows the biochemical reactions essential to maturation to continue, while protecting the product from environmental factors and preserving its quality. This study aimed to evaluate the impact of Pack-Age® active packaging, associated with palletisation, on the quality of Parmesan cheese for industrial use, compared to the conventional method of maturation on shelves, without packaging. Physical-chemical and microbiological parameters, texture profile, instrumental colour, proteolysis indices and sensory acceptance were analysed over 210 days of maturation. The packaged and palletised cheeses (QCEPL) had higher moisture content and lower chloride content than the unpackaged cheeses matured on shelves (QSEPT). On the other hand, the fat content was higher for the QSPET treatment. For the other physical-chemical parameters, only time had a significant effect, with an increase in the extension and depth indices of proteolysis in both treatments. The packaged cheeses (QCEPL) exhibited greater elasticity (0.59 mm), lower hardness (52.46 N), and lower weight loss at the end of maturation (3.60%) compared to the unpackaged cheeses (QSEPT), demonstrating that active packaging contributes to the preservation of the texture and integrity of the product. Active packaging preserved the colour of the cheese during maturation, protecting it against moisture loss and mould growth. Meanwhile, sensory tests showed that the appearance, aroma, texture, and flavour were similar between treatments, demonstrating the maintenance of the sensory attributes of Parmesan. Pack-Age® active packaging combined with palletisation proved to be an efficient and innovative strategy for the hard cheese industry as an alternative ripening method.