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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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| Published in: | Journal of food safety 2018-12, Vol.38 (6), p.n/a |
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| cites | cdi_FETCH-LOGICAL-c3349-a7dc47064ab0e19f455baa6b6716c1e57242929db386888c346bbe0cbe6687cf3 |
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| container_issue | 6 |
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| container_title | Journal of food safety |
| container_volume | 38 |
| creator | Pourmolaie, Hediyeh Khosrowshahi Asl, Asghar Ahmadi, Mohammad Zomorodi, Shahin Naghizadeh Raeisi, Shahram |
| description | 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 |
| doi_str_mv | 10.1111/jfs.12529 |
| format | article |
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Practical applications
The coating of Cheddar cheese by edible coatings (Guar/Tragacanth gum) compared to commercial coating (polyvinyl acetate), in addition to easy use and reduction of environmental pollution, improved the qualitative characteristics of this type of cheese. Therefore, these edible coatings can be used as new coatings for packaging of Cheddar cheese.</description><identifier>ISSN: 0149-6085</identifier><identifier>EISSN: 1745-4565</identifier><identifier>DOI: 10.1111/jfs.12529</identifier><language>eng</language><publisher>Hoboken, USA: John Wiley & Sons, Inc</publisher><subject>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</subject><ispartof>Journal of food safety, 2018-12, Vol.38 (6), p.n/a</ispartof><rights>2018 Wiley Periodicals, Inc.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3349-a7dc47064ab0e19f455baa6b6716c1e57242929db386888c346bbe0cbe6687cf3</citedby><cites>FETCH-LOGICAL-c3349-a7dc47064ab0e19f455baa6b6716c1e57242929db386888c346bbe0cbe6687cf3</cites><orcidid>0000-0002-4318-487X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782,27907,27908</link.rule.ids></links><search><creatorcontrib>Pourmolaie, Hediyeh</creatorcontrib><creatorcontrib>Khosrowshahi Asl, Asghar</creatorcontrib><creatorcontrib>Ahmadi, Mohammad</creatorcontrib><creatorcontrib>Zomorodi, Shahin</creatorcontrib><creatorcontrib>Naghizadeh Raeisi, Shahram</creatorcontrib><title>The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening</title><title>Journal of food safety</title><description>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 < .01). The moisture and protein contents of the samples decreased and increased during ripening, respectively (p < .01). pH, acidity, fat in dry matter, tyrosine, and tryptophan contents of samples also significantly affected with edible coatings (p < .01). The free fatty acid composition of samples affected by all edible coatings. Trichloroacetic acid soluble nitrogen as a percent of total nitrogen, lipolysis, and sensory evaluation of samples were not significantly different (p > .01).
Practical applications
The coating of Cheddar cheese by edible coatings (Guar/Tragacanth gum) compared to commercial coating (polyvinyl acetate), in addition to easy use and reduction of environmental pollution, improved the qualitative characteristics of this type of cheese. Therefore, these edible coatings can be used as new coatings for packaging of Cheddar cheese.</description><subject>Acetic acid</subject><subject>Acidity</subject><subject>Aerobic bacteria</subject><subject>Cheddar cheese</subject><subject>Cheese</subject><subject>Chemical industry</subject><subject>Coating effects</subject><subject>Coatings</subject><subject>Dairy products</subject><subject>Dry matter</subject><subject>Fatty acid composition</subject><subject>Food safety</subject><subject>Guar gum</subject><subject>Lipolysis</subject><subject>Nitrogen</subject><subject>Polyvinyl acetates</subject><subject>Protective coatings</subject><subject>Proteins</subject><subject>Qualitative analysis</subject><subject>Ripening</subject><subject>Sensory evaluation</subject><subject>Tragacanth</subject><subject>Trichloroacetic acid</subject><subject>Tryptophan</subject><subject>Tyrosine</subject><issn>0149-6085</issn><issn>1745-4565</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp1kD9PwzAQxS0EEqUw8A0sMTGktR3_SUZU0QKqxECZGCzbOTep2qTYiVC_PYawcsuddL937_QQuqVkRlPNdz7OKBOsPEMTqrjIuJDiHE0I5WUmSSEu0VWMO0JyyVg-QR-bGjB4D67HncerwQRs2gpvgtkaZ9q-xtvhELGJGKrG7gG7zvRNu424afGihqpKClcDRMDVENIGh-YIbRqu0YU3-wg3f32K3pePm8VTtn5dPS8e1pnL8_SVUZXjikhuLAFaei6ENUZaqah0FIRinJWsrGxeyKIoXM6ltUCcBSkL5Xw-RXfj3WPoPgeIvd51Q2iTpWZUEFGoUtJE3Y-UC12MAbw-huZgwklTon-y0yk7_ZtdYucj-9Xs4fQ_qF-Wb6PiG7gIb4c</recordid><startdate>201812</startdate><enddate>201812</enddate><creator>Pourmolaie, Hediyeh</creator><creator>Khosrowshahi Asl, Asghar</creator><creator>Ahmadi, Mohammad</creator><creator>Zomorodi, Shahin</creator><creator>Naghizadeh Raeisi, Shahram</creator><general>John Wiley & Sons, Inc</general><general>Blackwell Publishers Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7T2</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-4318-487X</orcidid></search><sort><creationdate>201812</creationdate><title>The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening</title><author>Pourmolaie, Hediyeh ; Khosrowshahi Asl, Asghar ; Ahmadi, Mohammad ; Zomorodi, Shahin ; Naghizadeh Raeisi, Shahram</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3349-a7dc47064ab0e19f455baa6b6716c1e57242929db386888c346bbe0cbe6687cf3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Acetic acid</topic><topic>Acidity</topic><topic>Aerobic bacteria</topic><topic>Cheddar cheese</topic><topic>Cheese</topic><topic>Chemical industry</topic><topic>Coating effects</topic><topic>Coatings</topic><topic>Dairy products</topic><topic>Dry matter</topic><topic>Fatty acid composition</topic><topic>Food safety</topic><topic>Guar gum</topic><topic>Lipolysis</topic><topic>Nitrogen</topic><topic>Polyvinyl acetates</topic><topic>Protective coatings</topic><topic>Proteins</topic><topic>Qualitative analysis</topic><topic>Ripening</topic><topic>Sensory evaluation</topic><topic>Tragacanth</topic><topic>Trichloroacetic acid</topic><topic>Tryptophan</topic><topic>Tyrosine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pourmolaie, Hediyeh</creatorcontrib><creatorcontrib>Khosrowshahi Asl, Asghar</creatorcontrib><creatorcontrib>Ahmadi, Mohammad</creatorcontrib><creatorcontrib>Zomorodi, Shahin</creatorcontrib><creatorcontrib>Naghizadeh Raeisi, Shahram</creatorcontrib><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food safety</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pourmolaie, Hediyeh</au><au>Khosrowshahi Asl, Asghar</au><au>Ahmadi, Mohammad</au><au>Zomorodi, Shahin</au><au>Naghizadeh Raeisi, Shahram</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening</atitle><jtitle>Journal of food safety</jtitle><date>2018-12</date><risdate>2018</risdate><volume>38</volume><issue>6</issue><epage>n/a</epage><issn>0149-6085</issn><eissn>1745-4565</eissn><abstract>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 < .01). The moisture and protein contents of the samples decreased and increased during ripening, respectively (p < .01). pH, acidity, fat in dry matter, tyrosine, and tryptophan contents of samples also significantly affected with edible coatings (p < .01). The free fatty acid composition of samples affected by all edible coatings. Trichloroacetic acid soluble nitrogen as a percent of total nitrogen, lipolysis, and sensory evaluation of samples were not significantly different (p > .01).
Practical applications
The coating of Cheddar cheese by edible coatings (Guar/Tragacanth gum) compared to commercial coating (polyvinyl acetate), in addition to easy use and reduction of environmental pollution, improved the qualitative characteristics of this type of cheese. Therefore, these edible coatings can be used as new coatings for packaging of Cheddar cheese.</abstract><cop>Hoboken, USA</cop><pub>John Wiley & Sons, Inc</pub><doi>10.1111/jfs.12529</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-4318-487X</orcidid></addata></record> |
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| ispartof | Journal of food safety, 2018-12, Vol.38 (6), p.n/a |
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| language | eng |
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| source | Wiley-Blackwell Read & Publish Collection |
| 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 |
| title | The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening |
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