Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate

Brazilian Journal of Microbiology

Ana Clarissa Dos Santos Pires²  Nilda De Fátima Ferreira Soares²  Nélio José De Andrade²  Luis Henrique Mendes Da Silva¹  Geany Peruch Camilloto²  Patrícia Campos Bernardes² 

[1] ,Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos Viçosa MG ,Brasil

关键词: antimicrobial sachet;    Mozzarella cheese;    food protection;    allyl isothiocyanate;   

DOI  :  10.1590/S1517-83822009000400036

来源: SciELO

【 摘 要 】

There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Staphylococcus sp. and psychrotrophic bacteria on sliced mozzarella cheese. Another objective was to quantify the concentration of AIT in the headspace of cheese packaging. A reduction of 3.6 log cycles was observed in yeasts and molds counts in the mozzarella packed with the antimicrobial sachet over 15-day storage time. The sachet also showed an antibacterial effect on Staphylococcus sp., reducing 2.4 log cycles after 12-day storage. Psychrotrophic bacteria species were the most resistant to the antimicrobial action. The highest concentration of AIT (0.08µg.mL-1) inside the active packaging system was observed at the 6-day of storage at 12 ºC ± 2 ºC. At the end of the storage time, AIT concentration decreased to only 10% of the initial concentration. Active packaging containing antimicrobial sachet has a potential use for sliced mozzarella, with molds and yeasts being the most sensitive to the antimicrobial effects.

【 授权许可】

CC BY-NC   
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