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

• Autor(a) principal: Pires, Ana Clarissa dos Santos
• Data de Publicação: 2009
• Outros Autores: Soares, Nilda de Fátima Ferreira, Andrade, Nélio José de, Silva, Luis Henrique Mendes da, Camilloto, Geany Peruch, Bernardes, Patrícia Campos
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://dx.doi.org/10.1590/S1517-83822009000400036; http://www.locus.ufv.br/handle/123456789/13720
• topic: Antimicrobial sachet; Mozzarella cheese; Food protection; Allyl isothiocyanate

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.