| Titles |
|
English :
|
Effect of Some Essential Oils on the Quality of UF-Soft Cheese
During Storage
|
|
Arabic :
|
شيح الفوقى ?? ض الزيوت العطرية على جودة الجبن الطرى المعامل بالتر ?? أثير بع ? ت اثناء التخزين
|
|
| Abstract |
The present study aimed to evaluate the chemical composition, antioxidant activity, antimicrobial properties
and the minimum inhibitory concentrations (MICs) of three essential oils extracted from cumin, rosemary and thyme
and their mixture and their effect on physicochemical, microbial, rheological and sensorial attributes of ultrafiltrated
(UF)-soft cheese. UF-soft cheese was prepared from UF milk retentate with adding 0.1% of these essential oils. The
results revealed that the different essential oils had remarkable antimicrobial effect on the growth of Escherichia coli
(E. coli), Salmonella typhimurium (S. typhimurium), Staphylococcus aureus (S. aureus), Bacillus subtilis (B. subtilis),
Bacillus cereus (B. cereus), and Aspergillus niger (A. niger). Among essential oils, thyme oil had the highest antioxidant
activity and antimicrobial effect. Addition of essential oils appeared to affect cheese pH and total volatile fatty
acid content during storage period, while total solids and fat contents were slightly affected. Addition of essential oils
to retentate resulted in an increment in antioxidant activity and decreased the total bacterial count compared with the
control cheese. Sensory evaluation revealed that UF-soft cheese containing essential oils remained acceptable even at
the end of storage period. Adding cumin essential oil to UF-soft cheese gained the highest scores for the sensorial attributes.
The results concluded that a concentration of 0.1% of essential oils extracted from cumin, rosemary or thyme
or their mixture can be used to extend the shelf life of UF-soft cheese for up to 28 days. These essential oils could be
successfully used as natural and safe additives in production of UF- soft cheese.
Key words: UF-Soft cheese, cumin, rosemary, thyme essential oils, antioxidant activity and antimicrobial properties.
|
| Publication year |
2017
|
| Pages |
13-27
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| serial title |
Alex. J. Fd. Sci. & Technol
|
| Author(s) from ARC |
|
| External authors (outside ARC) |
رضا عبد الحكيم عامر
صر ?? ستانية – معهد بحوث تكنولوجيا الاغذية – مركز البحوث الزراعية – م ?? صلات الب ?? صنيع الحا ?? سم بحوث ت ?? 2- ق
|
| Publication Type |
Journal
|