Use of ginger essential oil-fortified edible coatings in Kashar cheese and its effects on Escherichia coli O157:H7 and Staphylococcus aureus


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KAVAS N. , KAVAS G. , SAYGILI D.

CYTA-JOURNAL OF FOOD, cilt.14, ss.317-323, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 14 Konu: 2
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1080/19476337.2015.1109001
  • Dergi Adı: CYTA-JOURNAL OF FOOD
  • Sayfa Sayıları: ss.317-323

Özet

In this study, edible coating (WPIG) was produced by using 1.5% (w/v) sorbitol + 5% (w/v) whey protein isolate (WPI) + 0.5% (w/v) alginate and 1.5% (v/v) ginger essential oil. Kashar cheese samples were artificially contaminated with Escherichia coli O157:H7 and Staphylococcus aureus at a level of 10(6) cfu/mL. After coating some of the Kashar samples with edible coating, all samples were stored at 4 degrees C for 30 days. Antimicrobial activities and selected physical-chemical parameters were assessed on the 1st, 7th, 15th and 30th days of storage. WPI was found to have good water barrier properties, which improved with the addition of 1.5% (v/v) ginger essential oil to the coating, and WPIG was determined to have antimicrobial effects. During storage, Escherichia coli O157:H7 and Staphylococcus aureus levels increased in the control samples, while they decreased in the coated samples.