Home-made cheese preservation using sodium alginate based on edible film incorporating essential oils
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ORIGINAL ARTICLE
Home-made cheese preservation using sodium alginate based on edible film incorporating essential oils Zineb Mahcene1 • Aminata Khelil1 • Sara Hasni1 • Fatih Bozkurt2,3 Mohamed Bilal Goudjil4 • Fatih Tornuk2
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Revised: 2 August 2020 / Accepted: 21 August 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstact The objective of the present study is developing a new technique for the preservation of natural cheese by the use of an edible biofilm based on sodium alginate in order to evaluate the effect of the essential oils (O. basilicum L, R. officinalis L. A. herba alba Asso. M. pulegium L.) incorporated in the film on the oxidation stability, microbial spoilage, physicochemical characteristics and sensory criteria. The cheese samples coated with sodium alginate incorporated by the oils showed moderate stability in terms of oxidative stabilities of proteins and lipids during storage. In addition, poor microbial growth (total aerobic mesophilic flora, yeasts and fecal coliforms) was observed in cheese samples coated with biofilm, also, the growth of Staphylococci Salmonella and Molds for all types of cheese were completely inhibited. Additionally, it was observed that the biofilm coating reduced the weight loss and hardness of the cheese comparing with the uncoated sample. The results of sensory analysis revealed that uncoated cheese, coated with sodium alginate and sodium alginate & Zineb Mahcene [email protected] 1
Lab of Protecting Ecosystems in Arid and Semi Arid Areas, Biological Sciences Department, Natural Sciences and Life Sciences Faculty, Kasdi Merbah University Ouargla, 30000 Ouargla, Algeria
2
Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Davutpasa Campus, 34210 Istanbul, Turkey
3
Food Engineering Department, Enginneering and Architecture Faculty, Mus Alparslan University, 49100 Mus, Turkey
4
Lab. Process Engineering, Process Engineering Department, Applied Sciences Faculty, Kasdi Merbah University Ouargla, Ouargla 30000, Algeria
composed of oil of O. basilicum were the most preferred by panelists, in comparison with others. Therefore, it was concluded that this technique of coating cheese with edible film activated with essential oils is preferred and favorable by virtue of the effect of oils preserving the cheese without seriously affecting their organoleptic properties. Keywords Home-made cheese Preservation Active film Sodium alginate Essential oils
Introduction Cheese making is one of the oldest food processing technologies used to concentrate and store nutrients for consumption and extending shelf life. Nowadays, cheese is the most common dairy product in the world in terms of quantity and diversity. Consumption of dairy product also it is indispensable for human nutrition due to presence of essential nutrients with high values required for human body: the casein of milk (main component of the coagulum), lipids and unsaturated fatty acids, lactose and its derivatives (lactic acid)
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