Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate
Braz. j. microbiol
;
40(4): 1002-1008, Oct.-Dec. 2009. graf
Artículo
en Inglés
| LILACS
| ID: lil-528186
ABSTRACT
There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Staphylococcus sp. and psychrotrophic bacteria on sliced mozzarella cheese. Another objective was to quantify the concentration of AIT in the headspace of cheese packaging. A reduction of 3.6 log cycles was observed in yeasts and molds counts in the mozzarella packed with the antimicrobial sachet over 15-day storage time. The sachet also showed an antibacterial effect on Staphylococcus sp., reducing 2.4 log cycles after 12-day storage. Psychrotrophic bacteria species were the most resistant to the antimicrobial action. The highest concentration of AIT (0.08µg.mL-1) inside the active packaging system was observed at the 6-day of storage at 12 ºC ± 2 ºC. At the end of the storage time, AIT concentration decreased to only 10 percent of the initial concentration. Active packaging containing antimicrobial sachet has a potential use for sliced mozzarella, with molds and yeasts being the most sensitive to the antimicrobial effects.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Staphylococcus
/
Levaduras
/
Queso
/
Embalaje de Alimentos
/
Isotiocianatos
/
Análisis de los Alimentos
/
Conservación de Alimentos
Idioma:
Inglés
Revista:
Braz. j. microbiol
Asunto de la revista:
Microbiologia
Año:
2009
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Universidade Federal de Viçosa/BR
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