期刊
FOOD CONTROL
卷 21, 期 3, 页码 240-246出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2009.05.017
关键词
Antimicrobial films; Cheese safety; Listeria monocytogenes; Rheology of films
资金
- Portuguese Foundation for Science and Technology [PTDC/AGR-ALI/67194/2006]
- Programa de Desenvolvimento Educativo para Portugal [2/5.3/PRODEP/2003]
- Fundação para a Ciência e a Tecnologia [PTDC/AGR-ALI/67194/2006] Funding Source: FCT
The inhibitory effects of nisin, natamycin and malic acid, incorporated in whey protein films with pH 3, were investigated alone or with addition of sucrose esters, Tween80 or EDTA. Water vapour permeability measurements and mechanical and rheological tests were also assessed. EDTA and Tween80 did not significantly (P < 0.05) influence the inhibitory activity of films against Pseudomonas aeruginosa and Yarrowia lipolytica in contrast with the improved effect against Listeria monocytogenes, Penicillium commune and Penicillium chrysogenum. Sucrose esters reduced significantly (P < 0.05) the inhibitory effect for Y. lipolytica and Penicillium spp. The present work provides an antimicrobial film formulation with potential to be a hurdle against spoilage and pathogenic microorganisms isolated from cheese surface. (C) 2009 Elsevier Ltd. All rights reserved.
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