Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils

Autores
Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of this study was to evaluate the effect of oregano and rosemary essential oils on the oxidative and fermentative stabilities of flavoured cheese prepared with cream cheese base. The studied samples were cream cheese (CC) and cream cheese with the addition of oregano (CO) and rosemary (CR) essential oils which were evaluated for peroxide (PV) and anisidine (AV) values, descriptive analysis and fermentation parameters as stability indicators during storage. The samples CO and CR showed higher stability during storage. On day 35, CO and CR exhibited lower PV (11.70 and 12.32 meq O2/kg, respectively)



than CC. Also, rancid flavour intensities were much higher in CC during storage showing ratings of 26.27 with respect to the ratings of 20.22 in CO and 20.67 in CR detected on storage day 35. Furthermore, the samples with essential oils treatments showed lower acidity and total viable counts (TVCs) and higher pH than CC. On storage day 35, CO samples had the highest pH (4.68), and the lowest acidity (1.24 mg lactic acid/100 g) and TVC (2.35 CFU/g). Oregano and rosemary essential oils demonstrated a protective effect against lipid oxidation and fermentation in flavoured cheese prepared with cream cheese base.
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Materia
Oregano
Rosemary
Fermentation
Cheese
Sensory
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/9675
Acceder
id CONICETDig_4c912366dc06fe69d2872d987c1d7712
oai_identifier_str oai:ri.conicet.gov.ar:11336/9675
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oilsOlmedo, Rubén HoracioNepote, ValeriaGrosso, NelsonOreganoRosemaryFermentationCheeseSensoryhttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4The purpose of this study was to evaluate the effect of oregano and rosemary essential oils on the oxidative and fermentative stabilities of flavoured cheese prepared with cream cheese base. The studied samples were cream cheese (CC) and cream cheese with the addition of oregano (CO) and rosemary (CR) essential oils which were evaluated for peroxide (PV) and anisidine (AV) values, descriptive analysis and fermentation parameters as stability indicators during storage. The samples CO and CR showed higher stability during storage. On day 35, CO and CR exhibited lower PV (11.70 and 12.32 meq O2/kg, respectively)<br></br><br></br>than CC. Also, rancid flavour intensities were much higher in CC during storage showing ratings of 26.27 with respect to the ratings of 20.22 in CO and 20.67 in CR detected on storage day 35. Furthermore, the samples with essential oils treatments showed lower acidity and total viable counts (TVCs) and higher pH than CC. On storage day 35, CO samples had the highest pH (4.68), and the lowest acidity (1.24 mg lactic acid/100 g) and TVC (2.35 CFU/g). Oregano and rosemary essential oils demonstrated a protective effect against lipid oxidation and fermentation in flavoured cheese prepared with cream cheese base.Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaElsevier Science2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/9675Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson; Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils; Elsevier Science; Lwt - Food Science And Technology; 53; 5-2013; 409-4170023-6438enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2013.04.007info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813001333info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:09:04Zoai:ri.conicet.gov.ar:11336/9675instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:09:05.182CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
title Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
spellingShingle Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
Olmedo, Rubén Horacio
Oregano
Rosemary
Fermentation
Cheese
Sensory
title_short Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
title_full Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
title_fullStr Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
title_full_unstemmed Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
title_sort Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
dc.creator.none.fl_str_mv Olmedo, Rubén Horacio
Nepote, Valeria
Grosso, Nelson
author Olmedo, Rubén Horacio
author_facet Olmedo, Rubén Horacio
Nepote, Valeria
Grosso, Nelson
author_role author
author2 Nepote, Valeria
Grosso, Nelson
author2_role author
author
dc.subject.none.fl_str_mv Oregano
Rosemary
Fermentation
Cheese
Sensory
topic Oregano
Rosemary
Fermentation
Cheese
Sensory
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The purpose of this study was to evaluate the effect of oregano and rosemary essential oils on the oxidative and fermentative stabilities of flavoured cheese prepared with cream cheese base. The studied samples were cream cheese (CC) and cream cheese with the addition of oregano (CO) and rosemary (CR) essential oils which were evaluated for peroxide (PV) and anisidine (AV) values, descriptive analysis and fermentation parameters as stability indicators during storage. The samples CO and CR showed higher stability during storage. On day 35, CO and CR exhibited lower PV (11.70 and 12.32 meq O2/kg, respectively)<br></br><br></br>than CC. Also, rancid flavour intensities were much higher in CC during storage showing ratings of 26.27 with respect to the ratings of 20.22 in CO and 20.67 in CR detected on storage day 35. Furthermore, the samples with essential oils treatments showed lower acidity and total viable counts (TVCs) and higher pH than CC. On storage day 35, CO samples had the highest pH (4.68), and the lowest acidity (1.24 mg lactic acid/100 g) and TVC (2.35 CFU/g). Oregano and rosemary essential oils demonstrated a protective effect against lipid oxidation and fermentation in flavoured cheese prepared with cream cheese base.
Fil: Olmedo, Rubén Horacio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
description The purpose of this study was to evaluate the effect of oregano and rosemary essential oils on the oxidative and fermentative stabilities of flavoured cheese prepared with cream cheese base. The studied samples were cream cheese (CC) and cream cheese with the addition of oregano (CO) and rosemary (CR) essential oils which were evaluated for peroxide (PV) and anisidine (AV) values, descriptive analysis and fermentation parameters as stability indicators during storage. The samples CO and CR showed higher stability during storage. On day 35, CO and CR exhibited lower PV (11.70 and 12.32 meq O2/kg, respectively)<br></br><br></br>than CC. Also, rancid flavour intensities were much higher in CC during storage showing ratings of 26.27 with respect to the ratings of 20.22 in CO and 20.67 in CR detected on storage day 35. Furthermore, the samples with essential oils treatments showed lower acidity and total viable counts (TVCs) and higher pH than CC. On storage day 35, CO samples had the highest pH (4.68), and the lowest acidity (1.24 mg lactic acid/100 g) and TVC (2.35 CFU/g). Oregano and rosemary essential oils demonstrated a protective effect against lipid oxidation and fermentation in flavoured cheese prepared with cream cheese base.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/9675
Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson; Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils; Elsevier Science; Lwt - Food Science And Technology; 53; 5-2013; 409-417
0023-6438
url http://hdl.handle.net/11336/9675
identifier_str_mv Olmedo, Rubén Horacio; Nepote, Valeria; Grosso, Nelson; Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils; Elsevier Science; Lwt - Food Science And Technology; 53; 5-2013; 409-417
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2013.04.007
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813001333
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842270068194410496
score 13.13397

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