Sensory and bio-chemical preservation of ricotta cheese using natural products

International Journal of Food Science and Technology

Volumn 49, Issue 12, 2014, Pages 2692-2702

  Asensio, Claudia M ^a   Gallucci, Nicolás ^b   de las Mercedes Oliva, María ^b   Demo, Mirta S ^b   Grosso, Nelson R ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b DEPARTAMENTO DE QUÍMICA   (Argentina)

Author keywords

Antimicrobial; Cheese; Foodborne; Preserving; Ricotta; Sensory

Indexed keywords

CHEESES; CORRELATION METHODS; LACTIC ACID; MICROORGANISMS; QUALITY CONTROL;

ANTIMICROBIAL; FOODBORNE; PRESERVING; RICOTTA; SENSORY;

ESSENTIAL OILS;

ORIGANUM; SALMONELLA SP.;

EID: 84939252379     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12604     Document Type: Article

References (43)

1. Albenzio, M., Santillo, A., Caroprese, M., Ruggieri, D., Napolitano, F. & Sevi, A. (2013). Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures. Journal of Dairy Science, 96, 2781-2791.
2. Amirdivani, S. & Salihin Baba, A. (2011). Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT - Food Science and Technology, 44, 1458-1464.
3. ANMAT (2013). Alimentos Lácteos. In: Código Alimentario Argentino (edited by ANMAT). Pp. 1-206. Buenos Aires: ANMAT.
4. AOAC (2007). Official Methods of Analysis of the AOAC. Gaithersburg, MD: AOAC International.
5. Appendini, P. & Hotchkiss, J.H. (2002). Review of antimicrobial food packaging. Innovative Food Science and Emerging Technology, 3, 113-126.
6. Asensio, C.M., Nepote, V. & Grosso, N.R. (2011). Chemical stability of extra-virgin olive oil added with oregano essential oil. Journal of Food Science, 76, S445-S450.
7. Asensio, C.M., Nepote, V. & Grosso, N.R. (2012). Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant. Journal of Food Science, 77, S294-S301.
8. Asensio, C.M., Nepote, V. & Grosso, N.R. (2013). Consumers' acceptance and quality stability of olive oil flavoured with essential oils of different oregano species. International Journal of food Science and Technology, 48, 2417-2428.
9. Baratta, M.T., Dorman, H.J.D., Deans, S.G., Figueiredo, A.C., Barroso, J.G. & Ruberto, G. (2000). Antimicrobial and antioxidant properties of some commercial essential oils. Flavour and Fragrance Journal, 13, 235-244.
10. Bárcenasa, P., Pérez, F.J., Albisua, E.M. et al. (2007). An international ring trial for the sensory evaluation of raw ewes' milk cheese texture. International Dairy Journal, 17, 1139-1147.
11. Baydar, H., Sağdiç, O., Özkan, G. & Karadoğan, T. (2004). Antibacterial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey. Food Control, 15, 169-172.
12. Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods. International Journal of Food Microbiology, 94, 223-253.
13. Cadena, R.S., Cruz, A.G., Faria, J.A.F. & Bolini, H.M.A. (2012). Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping. Journal of Dairy Science, 95, 4842-4850.
14. Cruz, A.G., Cadena, R.S., Faria, J.A. et al. (2012). Parafac: adjustment for modeling consumer study covering probiotic and conventional yogurt. Food Research International, 45, 211-215.
15. Doyle, P., Zhao, T., Meng, J. & Zhao, S. (1997). Escherichia coli O157:H7. In: Food Microbiology Fundamentals and Frontiers (edited by T.A. Roberts & F.A. Skinner ). Pp. 171-191. Washington, DC: ASM Press.
16. Essen, G., Azaz, A.D., Kurkcuoglu, M., Baser, K.H.C. & Tinmaz, A. (2007). Essential oil and antimicrobial activity of wild and cultivated Origanum vulgare L. subsp. hirtum (Link) letswaart from the Marmara region. Turkey. Flavour and Fragrance Journal, 22, 371-376.
17. Ezzeddine, N.B., Abdelkefi, M.M., Ben-Aissa, R. & Chaabouni, M.M. (2001). Antibacterial screening of Origanum majorana L. oil from Tunisia. Journal of Essential oil Research, 13, 285-297.
18. Galán, E., Prados, F., Pino, A., Tejeda, L. & Fernandez-Salguero, J. (2008). Influence of different amounts of vegetable coagulant from cardoon Cynara cadunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk. International Dairy Journal, 18, 93-98.
19. Gallucci, M.N., Oliva, M., Casero, C. et al. (2009). Antimicrobial combined action of terpenes against the food-borne microorganisms Escherichia coli, Staphylococcus aureus and Bacillus cereus. Flavor ad Fragance Journal, 24, 348-354.
20. Garabal, J.I., Rodríguez-Alonso, P., Franco, D. & Centeno, J.A. (2010). Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: effects of storage under vacuum and different modified atmospheres. Journal Dairy Science, 93, 1868-1881.
21. Gomes, A.A., Braga, S.P., Cruz, A.G. et al. (2011). Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses. Journal of Dairy Science, 94, 4777-4786.
22. Grosso, N.R. & Resurrección, A.V.A. (2002). Predicting consumer acceptance ratings of crackers-coated and roasted peanuts from descriptive analysis and hexanal measurements. Journal of Food Science, 67, 1530-1537.
23. International Dairy Federation (IDF) (1997). Sensory Evaluation of Dairy Products (Standard No. 99C). IDF standard 99C. Brussels, Belgium: IDF.
24. Inglett, G.E., Chen, D., Liu, S.X. & Lee, S.G. (2014). Pasting and rheological properties of oat products dry-blended with ground chia seeds. LWT - Food Science and Technology, 55, 148-156.
25. Konning, G.H., Agyare, C. & Ennison, B. (2004). Antimicrobial activity of some medicinal plants of Ghana. Fitoterapia, 75, 65-67.
26. Mann, C.M. & Markham, J.L. (1998). A new method for determining the minimum inhibitory concentration of essential oils. Journal of Applied Microbiology, 84, 538-544.
27. Meilgaard, M.C., Carr, B.T. & Civille, G.V. (2010). Sensory Evaluation Techniques. Pp. 416. Boca Raton, FL, USA: Taylor & Francis.
28. Mosciano, G. (1998). Terpinen-4-ol. Perfumer and Flavorist Magazine, 23, 33.
29. Murtaza, M.A., Rehman, S.U., Anjum, F.M., Huma, N., Tarar, O.M. & Mueen-ud-din, G. (2012). Organic acid contents of buffalo milk cheddar cheese as influenced by accelerated ripening and sodium salt. Journal of Food Biochemistry, 36, 99-106.
30. Nollet, M.L.L. & Toldrá, F. (2010). Dairy Food Analysis. Pp. 920. Boca Ratón, FL: CRS Press.
31. Normanno, G., La Salandra, G., Dambrosio, A., Quaglia, N.C., Corrente, M. & Parisi, A. (2007). Occurrence, characterization and antimicrobial resistance of enterotoxigenic Staphylococcus aureus isolated from meat and dairy products. International Journal of Food Microbiology, 115, 290-296.
32. Nychas, G.J.E., Tassou, C.C. & Skandamis, P.N. (2003). Antimicrobials from herbs and spices. In: Natural Antimicrobials for the Minimal Processing of Foods (edited by P. Roller ). Pp. 176-200. Cambride, UK: Woodhead Publishers.
33. Oliva, M.D.L.M., Beltramino, E., Gallucci, N., Casero, C., Zygadlo, J. & Demo, M. (2010). Antimicrobial activity of essential oils of Aloysia triphylla (L'Her.) Britton from different regions of Argentina. Boletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas, 9, 29-37.
34. Olmedo, R.H., Nepote, V. & Grosso, N.R. (2012). Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants. Grasas y Aceites, 63, 5-13.
35. Olmedo, R.H., Nepote, V. & Grosso, N.R. (2013). Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils. LWT - Food Science and Technology, 53, 409-417.
36. Ong, L. & Shah, N.P. (2009). Probiotic Cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of Cheddar cheeses. Journal of Food Science, 74, 182-191.
37. Quiroga, P.R., Grosso, N.R., Lante, A., Lomolino, G., Zygadlo, J.A. & Nepote, V. (2013). Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils. International Journal of food Science and Technology, 48, 642-649.
38. Rodríguez-Alonso, P., Centeno, J.A. & Garabal, J.I. (2011). Biochemical study of industrially produced Arzúa-Ulloa semi-soft cows' milk cheese: effects of storage under vacuum and modified atmospheres with high-nitrogen contents. International Dairy Journal, 21, 261-271.
39. Shan, B., Cai, Y.Z., Brooks, J. & Corke, H. (2011). Potential application of spice and herbs extracts as natural preservatives in cheese. Journal of Medicinal Food, 14, 284-290.
40. Souza, E.L., Stamford, T.L.M., Lima, E.O. & Trajano, V.N. (2007). Effectiveness of Origanum vulgare L. essential oil to inhibit the growth of food spoiling yeasts. Food Control, 18, 409-413.
41. Torres, L.E., Chaves, A.G., Barboza, G. et al. (2010). Evaluation of the agronomic performance and taxonomic characterization of four clones of oregano (Origanum sp.). Molecular Medicinal Chemistry, 21, 91-93.
42. Ultee, A., Bennik, M.H.J. & Moezelaar, R. (2002). The phenolic hydroxyl group of carvacrol is essential for action against the food-borne pathogen Bacillus cereus. Applied Environmental Microbiology, 58, 1561-1568.
43. Veldhuizen, E.J.A., Tjeerdsma-Van Bokhoven, J.L.M., Zweijtzer, C., Burt, S.A. & Haagsman, H.P. (2006). Structural requirements for the antimicrobial activity of carvacrol. Journal of Agriculture and Food Chemistry, 54, 1874-1879.