Effect of Chitosan on the Rheological and Sensorial Characteristics of Apulia Spreadable Cheese

Abstract

The effect of chitosan on the rheological and sensorial properties of Apulia spreadable cheese during storage time was evaluated. The investigated spreadable cheese samples were stored at 4 degrees C. Storage modulus (G'), loss modulus (G''), tandelta, and the overall sensorial quality of the spreadable cheese were monitored for 24 d. Moreover, moisture content, pH, color, and lactic acid bacteria during storage time were evaluated. Results indicate that statistically significant differences in G', G'', and tandelta values and in the sensorial scores exist between the control sample and the spreadable cheese samples with chitosan. In particular, chitosan improved the rheological and sensorial properties of the spreadable cheese, particularly its softness. Moreover, its addition influenced the physicochemical properties of the investigated spreadable cheese during storage time, without affecting the dairy microflora.

Antimicrobial Films Based on Chitosan and Methylcellulose Containing Natamycin for Active Packaging Applications

“…Chitosan coating containing natamycin decreased mold/ yeast population on Saloio cheese after 27 days of storage [4]. Moreover, the application of chitosan films determined an increase of the shelf life of different cheese types, such as Mozzarella [32], Emmental [33], Regional Saloio [34], and Apulia spreadable cheese [35]. Furthermore, natamycin-impregnated cellulose-based films showed inhibitory effects against Penicillium roquefortii on the surface of Gorgonzola cheese [36] and, in combination with nisin, prolonged the shelf life of sliced mozzarella cheese by 6 days compared to the control [37].…”

Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of Saloio cheese

“…In addition, edible coatings can enhance food quality by acting as a semipermeable barrier to oxygen, carbon dioxide and water vapor exchange, leading to weight loss reduction and respiratory rate modification (Cerqueira et al, 2009a). Chitosan coatings were tested on different types of cheese aiming at prolonging their shelf life, such as Mozzarella (Altieri et al, 2005), Emmental (Coma et al, 2002), Regional Saloio (Cerqueira et al, 2009b), Apulia spreadable cheese (Gammariello et al, 2008); chitosan was used by itself, or as carrier of other natural antimicrobials, e.g. lysozyme (Duan et al, 2007), lysozyme and EDTA (Del Nobile et al, 2009).…”

Effect of the Fish Oil Fortified Chitosan Edible Film on Microbiological, Chemical Composition and Sensory Properties of Göbek Kashar Cheese during Ripening Time

“…Yangilar (2015) found coliform counts to be between <1 and 3.77 Log CFU/g for coated Göbek Kashar cheese samples. Sarioglu and Oner (2006) stated that counts of coliform microorganisms could not be detected in Na-caseinate film coated Kashar cheese on the 90 th d while it was possible to count them in control samples on the 60 th d. Gammariello et al (2008) stated that the Thymus essential oils decreased slightly coliforms in Fior di Latte cheese.…”

“…Chitosan coatings were tested on different types of cheese aiming at prolonging their shelf life, such as Mozzarella (Altieri et al , 2005), Emmental (Coma et al , 2002), Regional Saloio (Cerqueira et al , 2009), Apulia spreadable cheese (Gammariello et al , 2008); chitosan was used by itself, or as carrier of other natural antimicrobials, e.g., lysozyme (Duan et al , 2007), lysozyme and EDTA (Del Nobile et al , 2009). Food related pathogens are susceptible to essential oils (EOs) due to their influential antibacterial properties resulting their high phenolic compound content e.g., carvacrol and eugenol existent majorly in oregano and clove oils, respectively (Burt, 2004; Torlak and Nizamoglu, 2011).…”