Investigation on antimicrobial and antioxidant effects of Thymus vulgaris on mozzarella cheese
نویسندگان
1 Young Researchers and Elite Club, Quchan Branch, Islamic Azad University, Quchan, Iran
2 Assistant Professor, Department of Food Science and Technology, College of Agriculture Bu-Ali Sina University, Hamedan, Iran
3 Young Researchers and Elite Club, Quchan Branch, Islamic Azad University, Quchan, Iran
doi
10.22101/JRIFST.2015.11.22.434چکیده
The aim of this study was the production of mozzarella cheese flavored with thymus vulgaris essence and the examination of the inhibitory effect of thisessence against mold, yeasts, E.coli and coliforms, some proteolitic and lipolytic reaction and shelf life of mozzarella cheese in refrigerator conditions. In this study, the effect of different percents of essence (zero, 0.001, 0.003, 0.005) was investigated on physicochemical, microbial, antioxidant and organoleptic properties of mozzarella cheese at refrigerator temperatures for 45 days.The results showed that zero, 0.003 and 0.005 concentration had a significant effect on reduction of coliforms, E.coli, molds and yeasts growth(P<0.05). Also, 0.003 and 0.005 percent of the essence, had a significant effect on reduction of peroxid index during shelf life (P<0.05) and had no significant effects on pH, acidity, moisture and salt content (P>0.05).Also, samples with 0.005 % essence had the most flavor and overall acceptance. Generally the results showed that thymus vulgaris essence as a natural preservative is able to increase the shelf life of mozzarella cheese at refrigerator temperature.
