Sensory and bio-chemical preservation of ricotta cheese using natural products
- Autores
- Asensio, Claudia Mariana; Gallucci, Mauro Nicolas; Oliva, Maria de Las Mercedes; Demo, Mirta Susana; Grosso, Nelson
- Año de publicación
- 2014
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The objective of this study was to evaluate the antimicrobial activity and to study their preserving effect on quality and sensory parameters on flavoured ricotta cheese of Argentinean oregano essential oils (EOs). Criollo essential oil was the most effective agent controlling foodborne bacteria, with MIC values of 1.90 E-04 mg mL 1 for S. aureus and Salmonella sp. Ricotta with Cordobes essential oil exhibited the lowest percentage of lactic acid at the end of the storage (0.246%). After 30 days of storage, ricotta flavoured with Cordobes and Criollo EOs had the lowest total count (5.63 9 103 and 7.80 9 103 cfu g 1 , respectively). The Pearson’s correlation analyses (P ≤ 0.05) showed that sour flavour was negatively related to cheese and casein flavours (r = 0.46 and 0.52, respectively). The inclusion of oregano EOs into ricotta cheese improves quality parameters but affects its sensory attributes.
Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Gallucci, Mauro Nicolas. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Oliva, Maria de Las Mercedes. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Demo, Mirta Susana. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina - Materia
-
Antimicrobial
Chesse
Foodborne
Preserving
Ricotta
Sensory - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/22517
Ver los metadatos del registro completo
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Sensory and bio-chemical preservation of ricotta cheese using natural productsAsensio, Claudia MarianaGallucci, Mauro NicolasOliva, Maria de Las MercedesDemo, Mirta SusanaGrosso, NelsonAntimicrobialChesseFoodbornePreservingRicottaSensoryhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The objective of this study was to evaluate the antimicrobial activity and to study their preserving effect on quality and sensory parameters on flavoured ricotta cheese of Argentinean oregano essential oils (EOs). Criollo essential oil was the most effective agent controlling foodborne bacteria, with MIC values of 1.90 E-04 mg mL 1 for S. aureus and Salmonella sp. Ricotta with Cordobes essential oil exhibited the lowest percentage of lactic acid at the end of the storage (0.246%). After 30 days of storage, ricotta flavoured with Cordobes and Criollo EOs had the lowest total count (5.63 9 103 and 7.80 9 103 cfu g 1 , respectively). The Pearson’s correlation analyses (P ≤ 0.05) showed that sour flavour was negatively related to cheese and casein flavours (r = 0.46 and 0.52, respectively). The inclusion of oregano EOs into ricotta cheese improves quality parameters but affects its sensory attributes.Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Gallucci, Mauro Nicolas. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Oliva, Maria de Las Mercedes. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Demo, Mirta Susana. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaWiley2014-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/22517Asensio, Claudia Mariana; Gallucci, Mauro Nicolas; Oliva, Maria de Las Mercedes; Demo, Mirta Susana; Grosso, Nelson; Sensory and bio-chemical preservation of ricotta cheese using natural products; Wiley; International Journal of Food Science and Technology; 49; 12; 7-2014; 2692-27020950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12604info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12604/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:39Zoai:ri.conicet.gov.ar:11336/22517instacron: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 09:56:39.915CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Sensory and bio-chemical preservation of ricotta cheese using natural products |
title |
Sensory and bio-chemical preservation of ricotta cheese using natural products |
spellingShingle |
Sensory and bio-chemical preservation of ricotta cheese using natural products Asensio, Claudia Mariana Antimicrobial Chesse Foodborne Preserving Ricotta Sensory |
title_short |
Sensory and bio-chemical preservation of ricotta cheese using natural products |
title_full |
Sensory and bio-chemical preservation of ricotta cheese using natural products |
title_fullStr |
Sensory and bio-chemical preservation of ricotta cheese using natural products |
title_full_unstemmed |
Sensory and bio-chemical preservation of ricotta cheese using natural products |
title_sort |
Sensory and bio-chemical preservation of ricotta cheese using natural products |
dc.creator.none.fl_str_mv |
Asensio, Claudia Mariana Gallucci, Mauro Nicolas Oliva, Maria de Las Mercedes Demo, Mirta Susana Grosso, Nelson |
author |
Asensio, Claudia Mariana |
author_facet |
Asensio, Claudia Mariana Gallucci, Mauro Nicolas Oliva, Maria de Las Mercedes Demo, Mirta Susana Grosso, Nelson |
author_role |
author |
author2 |
Gallucci, Mauro Nicolas Oliva, Maria de Las Mercedes Demo, Mirta Susana Grosso, Nelson |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Antimicrobial Chesse Foodborne Preserving Ricotta Sensory |
topic |
Antimicrobial Chesse Foodborne Preserving Ricotta Sensory |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
The objective of this study was to evaluate the antimicrobial activity and to study their preserving effect on quality and sensory parameters on flavoured ricotta cheese of Argentinean oregano essential oils (EOs). Criollo essential oil was the most effective agent controlling foodborne bacteria, with MIC values of 1.90 E-04 mg mL 1 for S. aureus and Salmonella sp. Ricotta with Cordobes essential oil exhibited the lowest percentage of lactic acid at the end of the storage (0.246%). After 30 days of storage, ricotta flavoured with Cordobes and Criollo EOs had the lowest total count (5.63 9 103 and 7.80 9 103 cfu g 1 , respectively). The Pearson’s correlation analyses (P ≤ 0.05) showed that sour flavour was negatively related to cheese and casein flavours (r = 0.46 and 0.52, respectively). The inclusion of oregano EOs into ricotta cheese improves quality parameters but affects its sensory attributes. Fil: Asensio, Claudia Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Gallucci, Mauro Nicolas. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Oliva, Maria de Las Mercedes. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Demo, Mirta Susana. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina |
description |
The objective of this study was to evaluate the antimicrobial activity and to study their preserving effect on quality and sensory parameters on flavoured ricotta cheese of Argentinean oregano essential oils (EOs). Criollo essential oil was the most effective agent controlling foodborne bacteria, with MIC values of 1.90 E-04 mg mL 1 for S. aureus and Salmonella sp. Ricotta with Cordobes essential oil exhibited the lowest percentage of lactic acid at the end of the storage (0.246%). After 30 days of storage, ricotta flavoured with Cordobes and Criollo EOs had the lowest total count (5.63 9 103 and 7.80 9 103 cfu g 1 , respectively). The Pearson’s correlation analyses (P ≤ 0.05) showed that sour flavour was negatively related to cheese and casein flavours (r = 0.46 and 0.52, respectively). The inclusion of oregano EOs into ricotta cheese improves quality parameters but affects its sensory attributes. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-07 |
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/11336/22517 Asensio, Claudia Mariana; Gallucci, Mauro Nicolas; Oliva, Maria de Las Mercedes; Demo, Mirta Susana; Grosso, Nelson; Sensory and bio-chemical preservation of ricotta cheese using natural products; Wiley; International Journal of Food Science and Technology; 49; 12; 7-2014; 2692-2702 0950-5423 1365-2621 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/22517 |
identifier_str_mv |
Asensio, Claudia Mariana; Gallucci, Mauro Nicolas; Oliva, Maria de Las Mercedes; Demo, Mirta Susana; Grosso, Nelson; Sensory and bio-chemical preservation of ricotta cheese using natural products; Wiley; International Journal of Food Science and Technology; 49; 12; 7-2014; 2692-2702 0950-5423 1365-2621 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12604 info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12604/abstract |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley |
publisher.none.fl_str_mv |
Wiley |
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_ |
1842269416140570624 |
score |
13.13397 |