Sensory and bio-chemical preservation of ricotta cheese using natural products

被引：13
|
作者：
Asensio, Claudia M. [1 ]
Gallucci, Nicolas [2 ]
de las Mercedes Oliva, Maria [2 ]
Demo, Mirta S. [2 ]
Grosso, Nelson R. [1 ]
机构：
[1] Univ Nacl Cordoba, Fac Ciencias Agr, IMBIV CONICET, RA-5000 Cordoba, Argentina
[2] Natl Univ Rio Cuarto, Cordoba, Argentina
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2014年 / 49卷 / 12期
关键词：
Antimicrobial; cheese; foodborne; preserving; ricotta; sensory; VIRGIN OLIVE OIL; ANTIMICROBIAL ACTIVITY; ORIGANUM-VULGARE; OREGANO; STABILITY; ACCEPTANCE; CONSUMER; PEANUTS;
D O I：
10.1111/ijfs.12604
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to evaluate the antimicrobial activity and to study their preserving effect on quality and sensory parameters on flavoured ricotta cheese of Argentinean oregano essential oils (EOs). Criollo essential oil was the most effective agent controlling foodborne bacteria, with MIC values of 1.90 E-04mg mL(-1) for S.aureus and Salmonella sp. Ricotta with Cordobes essential oil exhibited the lowest percentage of lactic acid at the end of the storage (0.246%). After 30days of storage, ricotta flavoured with Cordobes and Criollo EOs had the lowest total count (5.63x10(3) and 7.80x10(3)cfug(-1), respectively). The Pearson's correlation analyses (P0.05) showed that sour flavour was negatively related to cheese and casein flavours (r=-0.46 and -0.52, respectively). The inclusion of oregano EOs into ricotta cheese improves quality parameters but affects its sensory attributes.
引用
收藏
页码：2692 / 2702
页数：11
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