The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

The aim of this study was to evaluate a Guar/Tragacanth gum‐based edible coating used on Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were coated by different coating materials in triplicate as following: C, coated with polyvinyl acetate as control, GC, coated wi...

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Bibliographic Details
Published in:Journal of food safety 2018-12, Vol.38 (6), p.n/a
Main Authors: Pourmolaie, Hediyeh, Khosrowshahi Asl, Asghar, Ahmadi, Mohammad, Zomorodi, Shahin, Naghizadeh Raeisi, Shahram
Format: Article
Language:English
Subjects:
Acetic acid
Acidity
Aerobic bacteria
Cheddar cheese
Cheese
Chemical industry
Coating effects
Coatings
Dairy products
Dry matter
Fatty acid composition
Food safety
Guar gum
Lipolysis
Nitrogen
Polyvinyl acetates
Protective coatings
Proteins
Qualitative analysis
Ripening
Sensory evaluation
Tragacanth
Trichloroacetic acid
Tryptophan
Tyrosine
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Summary:The aim of this study was to evaluate a Guar/Tragacanth gum‐based edible coating used on Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were coated by different coating materials in triplicate as following: C, coated with polyvinyl acetate as control, GC, coated with 1% Guar gum and TG1, TG2, and TG3, coated with 0.75, 1, and 1.25% Tragacanth gum, respectively. All samples were kept at 8 ± 2 °C for 90 days. The results showed that total mesophilic aerobic bacteria counts were altered under the effect of edible coating materials (p
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12529