Evaluation of selected parameters of edam type cheese packed under foil with natural antimicrobial agents

Authors

  • Alena Saláková Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno, Czech Republic, Tel.: +420545133257
  • Libor Kalhotka Mendel University in Brno, Faculty of AgriSciences, Department of Agrochemistry, Soil Science, Microbiology and Plant Nutrition, Zemědělská 1, 61300 Brno, Czech Republic, Tel.: +420545133028
  • Miroslav Jůzl Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 61300 Brno, Czech Republic, Tel.: +420545133264 https://orcid.org/0000-0001-7870-7282
  • Eva Burdová Mendel University in Brno, Faculty of AgriSciences, Department of Agrochemistry, Soil Science, Microbiology and Plant Nutrition, Zemědělská 1, 61300 Brno, Czech Republic, Tel.: +420723961986
  • Gabriela Růžičková CEITEC MENDELU, Zemědělská 1, 613 00 Brno, Czech Republic, Tel.: +420545133028 https://orcid.org/0000-0002-9470-3449
  • Zdenka Pšeničková SYNPO, a.s., S. K. Neumanna 1316, 53207 Pardubice, Czech Republic, Tel.: +420 466 067 111
  • Tomáš Obr INVOS, spol. s. r. o., Svárov 83, 68713 Březolupy ”“ Svárov, Czech Republic, Tel.: +420737206098

DOI:

https://doi.org/10.5219/1110

Keywords:

packaging, sensory evaluation, colour, microbiological quality

Abstract

The aim of this study was to evaluate the properties of essential oils packed in foils derived from different plant sources used in Edam type cheese on selected parameters (total viable count of microorganism, coliform bacteria, micromycetes, sensory parameters and instrumental colour). Essential oils have antibacterial and antifungal activities against microorganisms. However, the concentration of these substances applied in cheeses should be considered carefully because of their possible negative influences on sensory parameters. Mixture of the essential oils (clove/cinnamon/thymol in a 1:2:1 ratio), three concentrations (3.9 %, 6.6 %, 9.0 %), respectively mixture of the essential oils (eugenol/thymol/cinnamon in a 1:1:1 ratio), three concentrations (0.10 %, 0.19 %, 0.24 % as a 5% solution in limonene in a dry coating) were used. Samples wrapped in polystyrene dishes were stored in the refrigerator at 3 - 6 °C. Analyses were made after 48 h, 168 h (144 h), 216 h (240 h) respectively. Taste is the most affected by presence of essential oils. The effectiveness of the film with the mixture A seems to be more effective in eliminating microorganisms. Negative sensory changes were observed at higher concentration. Based on the results, the tested foils seem to be promising materials suitable for packaging of cheese.

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Published

2019-07-28

How to Cite

Saláková, A., Kalhotka, L. ., Jůzl, M., Burdová, E., Růžičková, G., Pšeničková, Z., & Obr, T. (2019). Evaluation of selected parameters of edam type cheese packed under foil with natural antimicrobial agents. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 598–603. https://doi.org/10.5219/1110

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