A Sustainable and Alternative Packaging Approach for EU PDO Erzincan Tulum Cheese Affecting Food Safety, Proteolysis, Lipolysis, and Volatilome in Cheese: Sausage Casing

Abstract

Erzincan Tulum cheese is highly appreciated by consumers and holds significant social, economic, and cultural importance in T & uuml;rkiye. Its shelf life and quality are influenced by packaging type and ripening conditions. This study aimed to investigate the effects of three different packaging materials-vacuum packaging (VP); plastic barrels (PBs), used as the control packaging; and sausage casing (SC)-on the ripening quality and volatilome of Erzincan Tulum cheese over 150 days, considering physicochemical properties, proteolysis, lipolysis, volatile compounds, and microbiological aspects. Coliform bacteria were not detected after Day 90 in VP and SC cheeses and after Day 120 in PB. Controlling water vapor permeability proved critical for maintaining moisture balance and extending shelf life. The moderate moisture barrier provided by SC helped preserve product quality and prevent microbial or chemical spoilage. Free amino acid accumulation was higher in SC (1327.30 mg/100 g) and VP (1533.46 mg/100 g) cheeses than in PB (999.02 mg/100 g) after 150 days, with all amino acids except histidine showing higher levels in SC and VP samples. Volatile compound distribution varied by packaging: carboxylic acids dominated in PB (36.97%) and SC (32.94%), esters (41.30%) in SC, and alcohols (14.66%) and hydrocarbons (15.35%) in VP cheeses. VP reached 63.92 mg TEAC/L and 29.17 mg Fe2+/L, whereas SC reached 64.20 mg TEAC/L and 26.04 mg Fe2+/L for 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) results as antioxidant activities. In conclusion, these results indicate that VP and SC packaging, as alternatives to PB for Erzincan Tulum cheese, preserved its unique characteristics during ripening and enhanced its volatile profile and antioxidant properties.