Evaluation of selected parameters of edam type cheese packed under foil with natural antimicrobial agents
Keywords:packaging, sensory evaluation, colour, microbiological quality
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.
Burt, S. 2004. Essential oils: their antibacterial properties and potencial applications in foods – a rewiev. International Journal of Food Microbiology, vol. 94, no. 3, p. 223-253. https://doi.org/10.1016/j.ijfoodmicro.2004.03.022
Coma, V. 2008. Bioactive packaging technologies for extended shelf life of meatbased products. Meat Science, vol. 78, no. 1-2, p. 90-103. https://doi.org/10.1016/j.meatsci.2007.07.035
Conner, D. E., Beuchat, L. R 1984. Eﬀects of essential oil from plants on growth of food spoilage yeasts. Journal of Food Sciences, vol. 49, no. 2, p. 429-434. https://doi.org/10.1111/j.1365-2621.1984.tb12437.x
Doyle, M. P., Beuchat, L. R., Montville, J. T. 2001. Food Microbiology: Fundament Frontiers. Herndon, ASM Press, 1038 p. ISBN-13: 978-1-55581-407-6.
El-Nimr, A. A, Eissa, H. A., El-Abd, M. L., Mehriz, A. A., Abbas, H. M, Bayoumi, H. M. 2010. Water Activity, Color Characteristics and Sensory Properties of Egyptian Gouda Cheese during Ripening. Journal of American Science, vol. 6, no. 10, p. 447-453. https://doi.org/10.7537/marsjas061010.53
Garnier, L., Valence, F., Mounier, J. 2017. Diversity and Control of Spoilage Fungi in Dairy Products: An Update. Microorganism, vol. 5, no. 3, 42 p. https://doi.org/10.3390/microorganisms5030042
Gyawali, R., Ibrahim, S. A. 2012. Impact of plant derivatives on the growth of foodborne pathogens and the functionality of probiotics. Applied Microbiology and Biotechnology. vol. 95, no. 1, p. 29-45. https://doi.org/10.1007/s00253-012-4117-x.
ISO 6658:2010. 2010. Sensory Analysis. Methodology – General Condition.
Jay, J. M., Loessner, M. J., Golden, D. A. 2005. Moderm Food Microbiology. NY, USA : Springer Science, 790 p. ISBN-13 978-0-387-23180-8.
Khaneghah, A. M., Hashemi, S. M. B., Limbo, S. 2018. Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions. Food and Bioproducts Processing, vol. 111, p. 1-19. https://doi.org/10.1016/j.fbp.2018.05.001
Khorshidian, N., Yousefia, M., Khanniria, E., Mortazavian, A. M. 2018 Potential application of essential oils as antimicrobial preservatives in cheese. Innovative Food Science and Emerging Technologies, vol. 45, p. 62-75. https://doi.org/10.1016/j.ifset.2017.09.020
Pei, R. S., Zhou, F., Ji, B. P., Xu, J. 2009. Evaluation of combined antibacterial effects of eugenol, cinnamaldehyde, thymol, and carvacrol against E. coli with an improved method. Journal of Food Science, vol. 74, no. 7, p. M379-M383. https://doi.org/10.1111/j.1750-3841.2009.01287.x
Saláková, A. 2012. Instrumental measurement of texture and color of meat and meat products. Maso International, no. 2, p. 107-117.
Tajkarimi, M. M., Ibrahim, S. A., Cliver, D. O. 2010. Antimicrobial herb and spice compounds in food: A review. Food Control, vol. 21, no 9, p. 1199-1218. https://doi.org/10.1016/j.foodcont.2010.02.003
Vítová, E., Mokáňová R., Babák, L., Zemanová, J., Sklenářová, K. 2011. The changes of fl avour and aroma active compounds content during production of Edam cheese. Acta universitatis. agriculturae et silviculturae Mendelianea Brunensis, vol. 59, no. 1, p. 255-262. https://doi.org/10.11118/actaun201159010255
Vorlová, L., Prokopová, L., Pospíšil, J., Tichovský, P., Derflerová Brázdová, Z., Bogdanovičová, K. 2017. Dynymics of lactose changes during ripening of Edam cheese. Potravinarstvo Slovak Journal of Food Sciences, vol. 11, no. 1, p. 696-701. https://doi.org/10.5219/685
Wen, P., Zhu, D. H., Feng, K., Liu, F. J., Lou, W. Y., Li, N., Zong, M. H., Wu, H. 2016. Fabrication of electrospun polylactic acid nanofilm incorporating cinnamon essential oil/β-cyclodextrin inclusion complex for antimicrobial packaging. Food Chemistry, vol. 196, p. 996-1004. https://doi.org/10.1016/j.foodchem.2015.10.043
How to Cite
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).