Use este identificador para citar ou linkar para este item: https://locus.ufv.br//handle/123456789/13720
Tipo: Artigo
Título: Increased presevation of sliced mozzarella cheese by antimibrobial sachet incorporated with allyl isothiocyanate
Autor(es): Pires, Ana Clarissa dos Santos
Soares, Nilda de Fátima Ferreira
Andrade, Nélio José de
Silva, Luis Henrique Mendes da
Camilloto, Geany Peruch
Bernardes, Patrícia Campos
Abstract: 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.
Palavras-chave: Antimicrobial sachet
Mozzarella cheese
Food protection
Allyl isothiocyanate
Editor: Brazilian Journal of Microbiology
Tipo de Acesso: Open Access
URI: http://dx.doi.org/10.1590/S1517-83822009000400036
http://www.locus.ufv.br/handle/123456789/13720
Data do documento: 27-Jul-2009
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