Mahcene Zineb, Khelil Aminata, Hasni Sara, Bozkurt Fatih, Goudjil Mohamed Bilal, Tornuk Fatih
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.
Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Davutpasa Campus, 34210 Istanbul, Turkey.
J Food Sci Technol. 2021 Jun;58(6):2406-2419. doi: 10.1007/s13197-020-04753-3. Epub 2020 Sep 1.
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 ( 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 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 composed of oil of 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.
本研究的目的是开发一种利用基于海藻酸钠的可食用生物膜保存天然奶酪的新技术，以评估膜中所含精油（L.）对氧化稳定性、微生物腐败、理化特性和感官标准的影响。涂有含油海藻酸钠的奶酪样品在储存期间蛋白质和脂质的氧化稳定性方面表现出适度的稳定性。此外，在涂有生物膜的奶酪样品中观察到微生物生长较差（总需氧嗜温菌群、酵母和粪大肠菌群），而且，所有类型奶酪中的霉菌和青霉的生长被完全抑制。此外，观察到与未涂覆的样品相比，生物膜涂层减少了奶酪的重量损失和硬度。感官分析结果表明，与其他样品相比，未涂覆的奶酪、涂有海藻酸钠的奶酪以及由[具体精油名称]油组成的海藻酸钠涂层奶酪最受评审员喜爱。因此，得出结论，由于精油在不严重影响奶酪感官特性的情况下具有保存奶酪的作用，用精油活化的可食用膜涂覆奶酪的这种技术是优选且有利的。
