Premium
Sensory and bio‐chemical preservation of ricotta cheese using natural products
Author(s) -
Asensio Claudia M.,
Gallucci Nicolás,
Oliva María de las Mercedes,
Demo Mirta S.,
Grosso Nelson R.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12604
Subject(s) - food science , flavour , chemistry , antimicrobial , essential oil , lactic acid , bacteria , biology , organic chemistry , genetics
Summary The objective of this study was to evaluate the antimicrobial activity and to study their preserving effect on quality and sensory parameters on flavoured ricotta cheese of A rgentinean oregano essential oils ( EO s). Criollo essential oil was the most effective agent controlling foodborne bacteria, with MIC values of 1.90 E‐04 mg mL −1 for S . aureus and S almonella sp. Ricotta with C ordobes essential oil exhibited the lowest percentage of lactic acid at the end of the storage (0.246%). After 30 days of storage, ricotta flavoured with C ordobes and C riollo EO s had the lowest total count (5.63 × 10 3 and 7.80 × 10 3 cfu g −1 , respectively). The P earson's correlation analyses ( P ≤ 0.05) showed that sour flavour was negatively related to cheese and casein flavours ( r = −0.46 and −0.52, respectively). The inclusion of oregano EO s into ricotta cheese improves quality parameters but affects its sensory attributes.