Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese - (Journal of Food Science )
November 1, 2007 – 7:55 pmABSTRACT: This study investigated the antimicrobial activities of chitosan-lysozyme (CL) composite films and coatings against tested microorganisms inoculated onto the surface of Mozzarella cheese.
CL film-forming solutions (FFS) with a pH of 4.4 to 4.5 were prepared by incorporating 0% or 60% lysozyme (per dry weight of chitosan) into chitosan FFS with or without a pH adjustment to 5.2. Sliced cheese was subjected to 3 CL package applications: film, lamination on a multilayer coextruded film, and coating. Cheese was inoculated with Listeria monocytogenes, Escherichia coli, or Pseudomonas fluorescens at 104 CFU/g, or with mold and yeast at 102 CFU/g. Inoculated cheese was individually vacuum packaged and stored at 10 °C for sampling at 1, 7, and 14 d for bacteria, and at 10, 20, and 30 d for fungi. Inoculated bacteria survived but failed to multiply in untreated cheese during storage.
Treated cheese received 0.43- to 1.25-, 0.40- to 1.40-, […]
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