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

Alena Saláková,Miroslav Jůzl,Libor Kalhotka,Gabriela Růžičková,Tomáš Obr,Eva Burdová,Zdenka Pšeničková

doi:10.5219/1110

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.

Highlights

Active packaging becomes more and more important, rapid progress and growth of applications have been observed because of consumers food preferences (Khaneghah, Hashemi and Limbo, 2018).Active packaging has appeared as strategy for the control of microbial growth, thereby increasing food quality and safety of the packaged foodstuffs (Wen et al, 2016).Plants contain many substances that show antimicrobial effects
The application of essential oils in the film has been proven to be advantageous for avoiding direct application on the food, reducing undesirable interference in sensory parameters
Scientific hypothesis The aim of this work was to test the impact of the spray film mixtures of plant extracts without direct contact with the packaged food on microbiological parameters (Total viable count of microorganism, coliform bacteria, micromycetes), sensory characteristics and instrumental colours (L* lightness, a* redness, b* yellowness) of packaged Edam type cheese during storage

Summary

Introduction

Active packaging becomes more and more important, rapid progress and growth of applications have been observed because of consumers food preferences (Khaneghah, Hashemi and Limbo, 2018).Active packaging has appeared as strategy for the control of microbial growth, thereby increasing food quality and safety of the packaged foodstuffs (Wen et al, 2016).Plants contain many substances that show antimicrobial effects. Scientific hypothesis The aim of this work was to test the impact of the spray film mixtures of plant extracts without direct contact with the packaged food on microbiological parameters (Total viable count of microorganism, coliform bacteria, micromycetes), sensory characteristics (colour, odour, consistency, taste) and instrumental colours (L* lightness, a* redness, b* yellowness) of packaged Edam type cheese during storage. Mixture A: a mixture of the essential oils (clove/cinnamon/thymol in a 1:2:1 ratio), three concentrations (3.9%; 6.6%; 9.0%).

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Results

Conclusion