The possibility to use a antimicrobial substance from natural source to prolong the shelf-life of mozzarella cheese was evaluated. With this purpose, both the antimicrobial effect of the active compound on the growth of some foodborne microorganisms and changes in textural properties of the mozzarella cheese were monitored on storage after fresh samples were packed by using two types of plastic packaging systems containing the active substance. Results point out that the investigated substance may exert an important inhibitory effect on TC and TMB in both the used packaging systems and that they can be used to prolong the mozzarella shelf-life.
Use of a natural antimicrobial substance to prolong the shelf-life of the mozzarella cheese / C., Scrocco; S., Chillo; Falcone, Pasquale Massimiliano; M., Sinigaglia; M. A., Del Nobile. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - STAMPA. - (2006), pp. 1120-1170.
Use of a natural antimicrobial substance to prolong the shelf-life of the mozzarella cheese
FALCONE, Pasquale Massimiliano;
2006-01-01
Abstract
The possibility to use a antimicrobial substance from natural source to prolong the shelf-life of mozzarella cheese was evaluated. With this purpose, both the antimicrobial effect of the active compound on the growth of some foodborne microorganisms and changes in textural properties of the mozzarella cheese were monitored on storage after fresh samples were packed by using two types of plastic packaging systems containing the active substance. Results point out that the investigated substance may exert an important inhibitory effect on TC and TMB in both the used packaging systems and that they can be used to prolong the mozzarella shelf-life.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
