期刊
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
卷 70, 期 1, 页码 68-76出版社
WILEY-BLACKWELL
DOI: 10.1111/1471-0307.12306
关键词
Oregano; Rosemary; Chitosan; Antifungal effect; Weight loss; Sensory analysis
资金
- Program of Support for Research and Development of the Universitat Politecnica de Valencia [PAID-05-12]
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.
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