INVESTIGATION ON ANTIMICROBIAL AND ANTIOXIDANT EFFECTS OF THYMUS VULGARIS ON MOZZARELLA CHEESE

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ROSHANI SAHAR; GOHARI ARDEBILI ASHRAF; ARIANFAR AKRAM

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Journal: Research and Innovation in Food Science and Technology Year:2015 | Volume:4 | Issue:3 Page(s): 233-246

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Title

INVESTIGATION ON ANTIMICROBIAL AND ANTIOXIDANT EFFECTS OF THYMUS VULGARIS ON MOZZARELLA CHEESE

Author(s)

ROSHANI SAHAR | GOHARI ARDEBILI ASHRAF | ARIANFAR AKRAM | Issue Writer Certificate

Keywords

ANTIBACTERIALQ1

ANTIOXIDANTQ1

MOZZARELLA CHEESEQ1

THYME ESSENCEQ2

Abstract

The aim of this study was the production of MOZZARELLA CHEESE flavored with thymus vulgaris essence and the examination of the inhibitory effect of this essence 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.

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APA: Copy

ROSHANI, SAHAR, GOHARI ARDEBILI, ASHRAF, & ARIANFAR, AKRAM. (2015). INVESTIGATION ON ANTIMICROBIAL AND ANTIOXIDANT EFFECTS OF THYMUS VULGARIS ON MOZZARELLA CHEESE. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 4(3), 233-246. SID. https://sid.ir/paper/234116/en

Vancouver: Copy

ROSHANI SAHAR, GOHARI ARDEBILI ASHRAF, ARIANFAR AKRAM. INVESTIGATION ON ANTIMICROBIAL AND ANTIOXIDANT EFFECTS OF THYMUS VULGARIS ON MOZZARELLA CHEESE. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;4(3):233-246. Available from: https://sid.ir/paper/234116/en

IEEE: Copy

SAHAR ROSHANI, ASHRAF GOHARI ARDEBILI, and AKRAM ARIANFAR, “INVESTIGATION ON ANTIMICROBIAL AND ANTIOXIDANT EFFECTS OF THYMUS VULGARIS ON MOZZARELLA CHEESE,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 4, no. 3, pp. 233–246, 2015, [Online]. Available: https://sid.ir/paper/234116/en

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