出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract In this study, the effects of edible film (EWPPCVV) produced by the addition (2% v/v) orange essential oil (EOCVV) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on the physico-chemical and antibacterial properties, appearance (color, structure, brightness) and odor of kashar cheese were studied .Cheese samples were separately coated with these films and stored at +4°C for 30 days. Analyses were performed on the 1st, 7th, 15th and the 30th days of storage. During storage, the inner and outer hardness values during storage of the samples coated with EWPPCVV were lower than of those coated with EWPP. With the addition of EOCVV to the film, the antimicrobial effects on of the studied microorganisms increased. EWPP film was brighter and more transparent compared to EWPPCVV. The color of EWPPCVV was more yellowish.
其他摘要：Abstract In this study, the effects of edible film (EWPPCVV) produced by the addition (2% v/v) orange essential oil (EOCVV) to sorbitol (3% w/v) egg white protein powder (EWPP) based film on the physico-chemical and antibacterial properties, appearance (color, structure, brightness) and odor of kashar cheese were studied .Cheese samples were separately coated with these films and stored at +4°C for 30 days. Analyses were performed on the 1st, 7th, 15th and the 30th days of storage. During storage, the inner and outer hardness values during storage of the samples coated with EWPPCVV were lower than of those coated with EWPP. With the addition of EOCVV to the film, the antimicrobial effects on of the studied microorganisms increased. EWPP film was brighter and more transparent compared to EWPPCVV. The color of EWPPCVV was more yellowish.
其他关键词：egg white protein powder;edible films;orange essential oil;kashar cheese
