Use of chitosan to prolong Mozzarella cheese shelf life

被引:65
作者
Altieri, C [1 ]
Scrocco, C [1 ]
Sinigaglia, M [1 ]
Del Nobile, MA [1 ]
机构
[1] Univ Foggia, Dept Food Sci, I-71100 Foggia, Italy
关键词
Mozzarella cheese; chitosan; shelf life; natural antimicrobial substance;
D O I
10.3168/jds.S0022-0302(05)72946-5
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
This study was undertaken to evaluate the feasibility of using chitosan, a natural antimicrobial substance, to improve the preservation of a very perishable cheese. The effectiveness of chitosan to inhibit the growth of spoilage microorganisms in Mozzarella cheese was studied during refrigerated storage. A lactic acid/chitosan solution was added directly to the starter used for Mozzarella cheese manufacturing. Mozzarella cheese samples were stored at 4 degrees C for about 10 d and microbial populations as well as the pH were monitored. Results demonstrated that chitosan inhibited the growth of some spoilage microorganisms such as coliforms, whereas it did not influence the growth of other microorganisms, such as Micrococcaceae, and lightly stimulated lactic acid bacteria.
引用
收藏
页码:2683 / 2688
页数:6
相关论文
共 21 条
[11]  
Ottogalli G., 1979, Annali di Microbiologia ed Enzimologia, V29, P41
[12]   Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan [J].
Ouattara, B ;
Simard, RE ;
Piette, G ;
Bégin, A ;
Holley, RA .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2000, 62 (1-2) :139-148
[13]  
Parisi S., 2003, Industrie Alimentari, V42, P29
[14]  
Parisi S., 2003, Industrie Alimentari, V42, P249
[15]  
RONDININI G, 1990, IND ALIMENT-ITALY, V29, P329
[16]   Food applications of chitin and chitosans [J].
Shahidi, F ;
Arachchi, JKV ;
Jeon, YJ .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1999, 10 (02) :37-51
[17]   Utilization of chitosan for preservation of raw shrimp (Pandalus borealis) [J].
Simpson, BK ;
Gagne, N ;
Ashie, INA ;
Noroozi, E .
FOOD BIOTECHNOLOGY, 1997, 11 (01) :25-44
[18]   Antibacterial activity of shrimp chitosan against Escherichia coli [J].
Tsai, GJ ;
Su, WH .
JOURNAL OF FOOD PROTECTION, 1999, 62 (03) :239-243
[19]   Antibacterial activity of a chitooligosaccharide mixture prepared by cellulase digestion of shrimp chitosan and its application to milk preservation [J].
Tsai, GJ ;
Wu, ZY ;
Su, WH .
JOURNAL OF FOOD PROTECTION, 2000, 63 (06) :747-752
[20]   INHIBITION AND INACTIVATION OF 5 SPECIES OF FOODBORNE PATHOGENS BY CHITOSAN [J].
WANG, GH .
JOURNAL OF FOOD PROTECTION, 1992, 55 (11) :916-919