Edible coating with oregano and rosemary essential oils for use in ricotta cheese
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/309 |
Resumo: | The objective of this work was apply alginate – based edible coating with essential oils of rosemary and oregano in ricotta in order to evaluate the physical, chemical, microbiological and sensory characteristics . The prepared samples were uninsured ricotta, ricotta coverage, ricotta with added coverage of essential oil of oregano and ricotta covered with added rosemary essential oil. The samples were stored at 5 ºC for 21 days and instrumental analyzes were carried out in color, texture and weight loss; microbiological testing of total coliform count and coliform at 45 ºC, detection of Salmonella sp., coagulase positive staphylococci plus sensory analysis (acceptance test). There was no difference between the samples in the analysis of mass loss, texture and color. Values of 6.1 × 10² CFU/g were found for total coliform in ricotta samples with coverage and 5.4 × 10² CFU/g for ricotta with coverage and adding oregano oil. There was also absence of coliform at 45 ºC, staphylococci and Salmonella for all samples analyzed during 21 days and all samples met the legal standards for count of coagulase positive staphylococci, coliforms at 35 ºC and 45 ºC and absence of Salmonella in 25 g. There was no difference between the samples in relation to sensory analysis. The addition of edible coating in ricotta may be an alternative, since it contributed positively to the conservation and product quality.T |
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Edible coating with oregano and rosemary essential oils for use in ricotta cheeseCOBERTURA COMESTÍVEL ADICIONADA DE ÓLEOS ESSENCIAIS DE ORÉGANO E ALECRIM PARA USO EM RICOTAsensory analysis; microbiological analysis; texture; color.Ciências Agrariasanálise sensorial, análise microbiológica, textura, cor.The objective of this work was apply alginate – based edible coating with essential oils of rosemary and oregano in ricotta in order to evaluate the physical, chemical, microbiological and sensory characteristics . The prepared samples were uninsured ricotta, ricotta coverage, ricotta with added coverage of essential oil of oregano and ricotta covered with added rosemary essential oil. The samples were stored at 5 ºC for 21 days and instrumental analyzes were carried out in color, texture and weight loss; microbiological testing of total coliform count and coliform at 45 ºC, detection of Salmonella sp., coagulase positive staphylococci plus sensory analysis (acceptance test). There was no difference between the samples in the analysis of mass loss, texture and color. Values of 6.1 × 10² CFU/g were found for total coliform in ricotta samples with coverage and 5.4 × 10² CFU/g for ricotta with coverage and adding oregano oil. There was also absence of coliform at 45 ºC, staphylococci and Salmonella for all samples analyzed during 21 days and all samples met the legal standards for count of coagulase positive staphylococci, coliforms at 35 ºC and 45 ºC and absence of Salmonella in 25 g. There was no difference between the samples in relation to sensory analysis. The addition of edible coating in ricotta may be an alternative, since it contributed positively to the conservation and product quality.TObjetivou-se neste trabalho aplicar coberturas comestíveis à base de alginato e adição de óleos essenciais de alecrim e de orégano em ricota, a fim de avaliar as características físicas, químicas, microbiológicas e sensoriais. As amostras elaboradas foram: ricota sem cobertura, ricota com cobertura, ricota com cobertura adicionada de óleo essencial de orégano e ricota com cobertura adicionada de óleo essencial de alecrim. As amostras foram armazenadas a 5 °C durante 21 dias e realizaram-se análises instrumentais de cor, textura e perda de massa; contagens de coliformes totais e coliformes a 45 ºC, Estafilococos coagulase positiva, detecção de Salmonella sp., além de análise sensorial (teste de aceitação). Não houve diferença entre as amostras nas análises de perda de massa, textura e cor. Foram encontrados valores de 6,1×10² UFC/g de coliformes totais para amostras de ricota com cobertura e de 5,4×10² UFC/g para ricota com cobertura e adição de óleo de orégano. Verificou-se também ausência de coliformes a 45 ºC, estafilococos e Salmonella sp. para todas as amostras analisadas durante 21 dias, assim as amostras atenderam os padrões legais para contagem de Estafilococos coagulase positiva, coliformes a 35 ºC e 45 ºC e ausência de Salmonella sp. em 25 gramas. Não houve diferença entre as amostras em relação à análise sensorial. Assim, conclui-se que adição de cobertura comestível em ricota é uma alternativa, pois contribui favoravelmente na conservação e qualidade do produto.ILCTFundação AraucariaTavares, Fernanda de OliveiraPieretti, Gabriella GianiAntigo, Jéssica LorrainePozza, Magali Soares dos SantosScapim, Monica Regina da SilvaMadrona, Grasiele Scaramal2014-06-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/30910.14295/2238-6416.v69i4.309Journal of Candido Tostes Dairy Institute; v. 69, n. 4 (2014); 249-257Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 4 (2014); 249-2572238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/309/324Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2014-09-08T19:04:40Zoai:oai.rilct.emnuvens.com.br:article/309Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2014-09-08T19:04:40Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Edible coating with oregano and rosemary essential oils for use in ricotta cheese COBERTURA COMESTÍVEL ADICIONADA DE ÓLEOS ESSENCIAIS DE ORÉGANO E ALECRIM PARA USO EM RICOTA |
title |
Edible coating with oregano and rosemary essential oils for use in ricotta cheese |
spellingShingle |
Edible coating with oregano and rosemary essential oils for use in ricotta cheese Tavares, Fernanda de Oliveira sensory analysis; microbiological analysis; texture; color. Ciências Agrarias análise sensorial, análise microbiológica, textura, cor. |
title_short |
Edible coating with oregano and rosemary essential oils for use in ricotta cheese |
title_full |
Edible coating with oregano and rosemary essential oils for use in ricotta cheese |
title_fullStr |
Edible coating with oregano and rosemary essential oils for use in ricotta cheese |
title_full_unstemmed |
Edible coating with oregano and rosemary essential oils for use in ricotta cheese |
title_sort |
Edible coating with oregano and rosemary essential oils for use in ricotta cheese |
author |
Tavares, Fernanda de Oliveira |
author_facet |
Tavares, Fernanda de Oliveira Pieretti, Gabriella Giani Antigo, Jéssica Lorraine Pozza, Magali Soares dos Santos Scapim, Monica Regina da Silva Madrona, Grasiele Scaramal |
author_role |
author |
author2 |
Pieretti, Gabriella Giani Antigo, Jéssica Lorraine Pozza, Magali Soares dos Santos Scapim, Monica Regina da Silva Madrona, Grasiele Scaramal |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Fundação Araucaria |
dc.contributor.author.fl_str_mv |
Tavares, Fernanda de Oliveira Pieretti, Gabriella Giani Antigo, Jéssica Lorraine Pozza, Magali Soares dos Santos Scapim, Monica Regina da Silva Madrona, Grasiele Scaramal |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
sensory analysis; microbiological analysis; texture; color. Ciências Agrarias análise sensorial, análise microbiológica, textura, cor. |
topic |
sensory analysis; microbiological analysis; texture; color. Ciências Agrarias análise sensorial, análise microbiológica, textura, cor. |
description |
The objective of this work was apply alginate – based edible coating with essential oils of rosemary and oregano in ricotta in order to evaluate the physical, chemical, microbiological and sensory characteristics . The prepared samples were uninsured ricotta, ricotta coverage, ricotta with added coverage of essential oil of oregano and ricotta covered with added rosemary essential oil. The samples were stored at 5 ºC for 21 days and instrumental analyzes were carried out in color, texture and weight loss; microbiological testing of total coliform count and coliform at 45 ºC, detection of Salmonella sp., coagulase positive staphylococci plus sensory analysis (acceptance test). There was no difference between the samples in the analysis of mass loss, texture and color. Values of 6.1 × 10² CFU/g were found for total coliform in ricotta samples with coverage and 5.4 × 10² CFU/g for ricotta with coverage and adding oregano oil. There was also absence of coliform at 45 ºC, staphylococci and Salmonella for all samples analyzed during 21 days and all samples met the legal standards for count of coagulase positive staphylococci, coliforms at 35 ºC and 45 ºC and absence of Salmonella in 25 g. There was no difference between the samples in relation to sensory analysis. The addition of edible coating in ricotta may be an alternative, since it contributed positively to the conservation and product quality.T |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-06-12 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/309 10.14295/2238-6416.v69i4.309 |
url |
https://www.revistadoilct.com.br/rilct/article/view/309 |
identifier_str_mv |
10.14295/2238-6416.v69i4.309 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/309/324 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 69, n. 4 (2014); 249-257 Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 4 (2014); 249-257 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
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Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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