Development and evaluation of antimicrobial natamycin-incorporated film in Gorgonzola cheese conservation

被引：62

作者：

de Oliveira, Talita Moreira ^{[1
]}

Ferreira Soares, Nilda de Fatima ^{[1
]}

Pereira, Rodrigo Magela ^{[1
]}

Fraga, Katia de Freitas ^{[1
]}

机构：

[1] Univ Fed Vicosa, Dept Food Technol, BR-36570000 Vicosa, MG, Brazil

来源：

PACKAGING TECHNOLOGY AND SCIENCE | 2007年 / 20卷 / 02期

关键词：

natamycin; cheese; active packaging; antimicrobial film;

D O I：

10.1002/pts.756

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Conservation of food products depends on product quality and packaging suitability. The objective of this work was to develop and evaluate the antimicrobial efficiency of natamycin-incorporated film in the production process of Gorgonzola cheese. It aims to optimize the production process and increase shelf-life and food safety for the consumer. Films with different concentrations of natamycin were produced and tested in Gorgonzola cheeses to evaluate its efficiency against Penicillium roqueforti on the cheese surface. Films with 2 and 4% natamycin presented satisfactory results for fungus inhibition and the amount of natamycin released to the cheese was below that allowed by the legislation. Copyright (c) 2006 John Wiley & Sons, Ltd.

引用

页码：147 / 153

页数：7

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