Sensorial, Microbiological, and Physico-Chemical Analysis of Minas Frescal Cheese with Oregano Essential Oil (Origanum Vulgare) Addition
Year: 2014
Type: article
Abstract: This study aims to evaluate, from production to shelf-life, the physico-chemical, sensorial, and microbiological characteristics of minas frescal cheese made with oregano essential oil. Three samples F1, F2, and F3 were prepared with different levels of essential oil concentration and evaluated using the hedonic scale for attributes such as color, flavor, texture, odor, and overall evaluation. The physico-chemical analysis included the determination of moisture, total fat, ash, protein, and carbohydrates which were evaluated by ANOVA and Tukey test (p<0.05). The samples were analysed for Staphylococcus coagulase positive, mesophilic, psychrotrophic, coliforms, and Salmonella at 0, 7, 14, 21, and 28 days. Results for Staphylococcus coagulase positive, aerobic mesophilic, psychrotrophic, coliforms, and salmonella were found within the limits established by applicable Brazilian legislation. The sensory acceptance rates were satisfactory, being greater than 70 % at all concentrations, suggesting that the insertion of oregano essential oil cheese in the consumer market is feasible at the evaluated concentrations.
Source: Food and public health
Institution: Universidade Estadual de Maringá
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W94623202