Quality of goats milk cheese as affected by coating with edible chitosan-essential oil films
| Autor: | Amparo Chiralt Boix, Mª Carmen Beltrán Martínez, Maite Cháfer Nácher, Chelo González Martínez, Amalia Isabel Cano Embuena, Milagros Borrás Llopis, Mª Pilar Molina Pons |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Antifungal effect
Weight loss TECNOLOGIA DE ALIMENTOS Flavour Bioengineering engineering.material PRODUCCION ANIMAL Sensory analysis law.invention Chitosan chemistry.chemical_compound 0404 agricultural biotechnology Oregano Coating law Food science Essential oil Aroma Goat's milk biology Process Chemistry and Technology 0402 animal and dairy science food and beverages Ripening 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 040201 dairy & animal science chemistry engineering Rosemary Food Science |
| Zdroj: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname |
| Popis: | [EN] The effectiveness of applying chitosan coatings containing rosemary and oregano essential oils to cheeses was analysed. Cheeses were coated by immersing the samples two or three times successively in the different formulations. The ripening indexes, water loss, fungal growth and sensory properties of the coated and noncoated cheeses throughout ripening were evaluated. The coatings both prevented weight loss and improved the microbial safety. The lipolytic and proteolytic activities were reduced in coated cheese, which is in line with the antimicrobial effect of active coatings. Sensory evaluation revealed that the cheeses double-coated with chitosan oregano oil were the best evaluated in terms of aroma and flavour. The authors wish to acknowledge the financing of the project by the Program of Support for Research and Development (PAID-05-12) of the Universitat Politecnica de Valencia. |
| Databáze: | OpenAIRE |
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