Effects of chitosan coating containing lysozyme or natamycin on shelf-life, microbial quality, and sensory properties of Halloumi cheese brined in normal and reduced salt solutions

Abstract

The effects of chitosan (C) coating with or without lysozyme (L) or natamycin (N) on shelf‐life, microbial quality, and sensory properties of Halloumi cheese held at 3 °C or 25 °C in 5%, 10% or 15% (w/v) NaCl were examined. Coatings increased cheese shelf‐life by ≥ 5 days than the control when brined in 5% and 10% NaCl at 3 °C but did not affect the shelf‐life of cheese in 15% NaCl. Nonetheless, coatings reduced psychrotrophs, anaerobes, lactic acid bacteria, and yeasts and molds by 1.8 to 2.2 log in 15% brined cheese. Reductions of microbial species contaminating Halloumi cheese at 10% and 15% brine were not significantly different with CL and CN coatings throughout storage at 3 °C. Coatings did not adversely affect sensory properties of cheese. Therefore, brine concentration could be reduced to 10% for CL and CN‐coated cheeses. Practical applications Results support the possibility of reducing the high salt concentration in brine solution of Halloumi cheese by using a chitosan coating containing lysozyme or natamyc in which provided similar shelf‐life and microbial stability. The coatings did not adversely affect the sensory properties of cheese and can be applied by a simple step during processing which facilitates their use in the food industry.

Influence of hen egg white lysozyme N‐acetylmuramide glycan hydrolase on the antimicrobial activity and textural characteristics of high‐moisture mozzarella cheese

“…Mehyar et al. (2018) analyzed the impact of chitosan coating of halloumi cheese, with or without natamycin or lysozyme, on its shelf life, sensory and microbiological qualities. Lysozyme or natamycin coating did not affect the sensory properties of halloumi cheese.…”

Chitosan‐Based Materials as Edible Coating of Cheese: A Review

“…The release properties of nisin were very desirable to protect the quality of cheese and stop the evolution of harmful bacteria. [ 118 ] Yangılar [ 119 ] studied the possessions of lysozyme/natamycin with CS on bacterial quality, stability, and physical properties of Halloumi cheese. The results showed a ≥ 5 days increase in shelf‐life of cheese at 3 °C in 5 and 10% salt but no effects were detected in 15% salt.…”

“…Moreover, these coatings have no adverse effect on the appearance of cheese and also simplifies their applications in the dairy industry. [ 119 ]…”

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

“…The latter type is immersed into the brine (14–16% w/v NaCl) for at least 40 days at 25°C before storage ( Kaminarides et al, 2009 ; Kamleh et al, 2012 ). Yeasts Candida spp., P. membranifaciens , and D. hansenii were the most common contaminants, isolated from Halloumi cheese and brine in high counts (up to10 5 CFU/g) ( Mehyar et al, 2018 ).…”