Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “regional” cheese

Detalhes bibliográficos
Autor(a) principal: Cerqueira, M. A.
Data de Publicação: 2010
Outros Autores: Gallagher, Maria Jose Sousa, Macedo, Isabel, Rodríguez Aguilera, Rocío, Souza, B. W. S., Teixeira, J. A., Vicente, A. A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/10196
Resumo: The objectives of this work were to determine the influence of the application of two different coatings (galactomannan and chitosan) and of storage temperature on the gas exchange rate of “Regional” cheese; subsequently, the coating that showed the greatest influence on the cheese gas exchange and simultaneously decreased the O2 consumption (RO2) and the CO2 production (RCO2) rates was applied on cheese, being the shelf-life parameters monitorized through the performance of chemical and microbiological analyses. Both coatings caused a reduction of RO2 and RCO2 of the cheese (between 0.19- and 1.30-fold for RO2 and between 0.19- and 1.50-fold for RCO2, depending on the temperatures). The cheese coated with the galactomannan coating was the one with the lower values of RO2 (between 0.195 and 0.635 mL kg−1 h−1) and RCO2 (between 0.125 and 0.900 mL kg−1 h−1). Temperature was also found to have an important effect on RO2 and RCO2, its influence being well described by an Arrhenius equation with coefficients of determination, R2, of 0.85 and above. The chemical and microbiological analyses showed that the application of the coating in cheese samples can be used to decrease the water loss and the colour changes during the storage time. The presence of the coating decreased the moisture loss of the cheese in 2.5% and 1.9%, and the weight loss in 3.8% and 3.1% at 4 °C and 20 °C, respectively. Also, the hardness of the cheese can be decreased as a result of the interaction of the presence of the coating with changes in the storing temperature. In the studied range (4–20 °C) temperature has a statistically significant effect in moisture loss, colour change, hardness and total mesophilic bacterial growth. Overall, galactomannan coating can be used to improve “Regional” cheese shelf-life as it decreases RO2 and RCO2, improves its weight and appearance and can be used to incorporate natural preservatives to reduce post contamination.
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spelling Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “regional” cheeseEdible coatingTemperatureShelf-lifeCheeseScience & TechnologyThe objectives of this work were to determine the influence of the application of two different coatings (galactomannan and chitosan) and of storage temperature on the gas exchange rate of “Regional” cheese; subsequently, the coating that showed the greatest influence on the cheese gas exchange and simultaneously decreased the O2 consumption (RO2) and the CO2 production (RCO2) rates was applied on cheese, being the shelf-life parameters monitorized through the performance of chemical and microbiological analyses. Both coatings caused a reduction of RO2 and RCO2 of the cheese (between 0.19- and 1.30-fold for RO2 and between 0.19- and 1.50-fold for RCO2, depending on the temperatures). The cheese coated with the galactomannan coating was the one with the lower values of RO2 (between 0.195 and 0.635 mL kg−1 h−1) and RCO2 (between 0.125 and 0.900 mL kg−1 h−1). Temperature was also found to have an important effect on RO2 and RCO2, its influence being well described by an Arrhenius equation with coefficients of determination, R2, of 0.85 and above. The chemical and microbiological analyses showed that the application of the coating in cheese samples can be used to decrease the water loss and the colour changes during the storage time. The presence of the coating decreased the moisture loss of the cheese in 2.5% and 1.9%, and the weight loss in 3.8% and 3.1% at 4 °C and 20 °C, respectively. Also, the hardness of the cheese can be decreased as a result of the interaction of the presence of the coating with changes in the storing temperature. In the studied range (4–20 °C) temperature has a statistically significant effect in moisture loss, colour change, hardness and total mesophilic bacterial growth. Overall, galactomannan coating can be used to improve “Regional” cheese shelf-life as it decreases RO2 and RCO2, improves its weight and appearance and can be used to incorporate natural preservatives to reduce post contamination.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Brazil (Capes, Brazil)Queijo Saloio S.A.Fundação para a Ciência e a Tecnologia (FCT)ElsevierUniversidade do MinhoCerqueira, M. A.Gallagher, Maria Jose SousaMacedo, IsabelRodríguez Aguilera, RocíoSouza, B. W. S.Teixeira, J. A.Vicente, A. A.2010-032010-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/10196eng"Journal of Food Engineering". ISSN 0260-8774. 97:1 (Mar. 2010) 87-94.0260-877410.1016/j.jfoodeng.2009.09.019info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:15:05Zoai:repositorium.sdum.uminho.pt:1822/10196Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:07:31.026855Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “regional” cheese
title Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “regional” cheese
spellingShingle Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “regional” cheese
Cerqueira, M. A.
Edible coating
Temperature
Shelf-life
Cheese
Science & Technology
title_short Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “regional” cheese
title_full Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “regional” cheese
title_fullStr Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “regional” cheese
title_full_unstemmed Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “regional” cheese
title_sort Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “regional” cheese
author Cerqueira, M. A.
author_facet Cerqueira, M. A.
Gallagher, Maria Jose Sousa
Macedo, Isabel
Rodríguez Aguilera, Rocío
Souza, B. W. S.
Teixeira, J. A.
Vicente, A. A.
author_role author
author2 Gallagher, Maria Jose Sousa
Macedo, Isabel
Rodríguez Aguilera, Rocío
Souza, B. W. S.
Teixeira, J. A.
Vicente, A. A.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Cerqueira, M. A.
Gallagher, Maria Jose Sousa
Macedo, Isabel
Rodríguez Aguilera, Rocío
Souza, B. W. S.
Teixeira, J. A.
Vicente, A. A.
dc.subject.por.fl_str_mv Edible coating
Temperature
Shelf-life
Cheese
Science & Technology
topic Edible coating
Temperature
Shelf-life
Cheese
Science & Technology
description The objectives of this work were to determine the influence of the application of two different coatings (galactomannan and chitosan) and of storage temperature on the gas exchange rate of “Regional” cheese; subsequently, the coating that showed the greatest influence on the cheese gas exchange and simultaneously decreased the O2 consumption (RO2) and the CO2 production (RCO2) rates was applied on cheese, being the shelf-life parameters monitorized through the performance of chemical and microbiological analyses. Both coatings caused a reduction of RO2 and RCO2 of the cheese (between 0.19- and 1.30-fold for RO2 and between 0.19- and 1.50-fold for RCO2, depending on the temperatures). The cheese coated with the galactomannan coating was the one with the lower values of RO2 (between 0.195 and 0.635 mL kg−1 h−1) and RCO2 (between 0.125 and 0.900 mL kg−1 h−1). Temperature was also found to have an important effect on RO2 and RCO2, its influence being well described by an Arrhenius equation with coefficients of determination, R2, of 0.85 and above. The chemical and microbiological analyses showed that the application of the coating in cheese samples can be used to decrease the water loss and the colour changes during the storage time. The presence of the coating decreased the moisture loss of the cheese in 2.5% and 1.9%, and the weight loss in 3.8% and 3.1% at 4 °C and 20 °C, respectively. Also, the hardness of the cheese can be decreased as a result of the interaction of the presence of the coating with changes in the storing temperature. In the studied range (4–20 °C) temperature has a statistically significant effect in moisture loss, colour change, hardness and total mesophilic bacterial growth. Overall, galactomannan coating can be used to improve “Regional” cheese shelf-life as it decreases RO2 and RCO2, improves its weight and appearance and can be used to incorporate natural preservatives to reduce post contamination.
publishDate 2010
dc.date.none.fl_str_mv 2010-03
2010-03-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/10196
url http://hdl.handle.net/1822/10196
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Journal of Food Engineering". ISSN 0260-8774. 97:1 (Mar. 2010) 87-94.
0260-8774
10.1016/j.jfoodeng.2009.09.019
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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