Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices

Josipović, Renata; Medverec Knežević, Zvonimira; Frece, Jadranka; Markov, Ksenija; Kazazić, Snježana; Mrvčić, Jasna (2015) Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices. Food Technology and Biotechnology, 53 (4). pp. 454-462. ISSN 1330-9862

Preview

PDF - Published Version - article Download (322kB) | Preview

Abstract

The study focuses on developing novel cottage cheese containing spices with acceptable sensory properties, increased biological value and extended shelf life. Thirty types of cheese with added fresh or dried parsley, dill, pepper, garlic and rosemary were produced. Characterisation of phenolic compounds, antioxidant capacity and antibacterial activity of spices and cheese samples were evaluated. The cheese containing fresh pepper and fresh and dried herbs showed excellent sensory properties, with the best results obtained with fresh sweet red pepper. Dry rosemary had the highest antioxidant and antibacterial activity due to high mass fractions of caffeic and rosmarinic acids as well as high mass fractions of flavones and phenolic diterpenes. The plant extracts examined in vitro and in situ effectively reduce numbers of foodborne pathogens like Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, and therefore have potential as natural preservatives and antioxidants.

Item Type:	Article
Uncontrolled Keywords:	fresh pepper; spices; cheese; food spoilage bacteria; phenols; antioxidant activity
Subjects:	NATURAL SCIENCES > Chemistry
Divisions:	Division of Physical Chemistry
Depositing User:	Snježana Kazazić
Date Deposited:	13 Jun 2016 13:20
URI:	http://fulir.irb.hr/id/eprint/2876
DOI:	10.17113/ftb.53.04.15.4029

Actions (login required)

View Item