Effect of different forms of application of ethyl lauryl arginine ester on quality changes during storage of cheese
In this study,different forms of ethyl lauryl arginate such as aqueous solution,emulsion,solid lipid pellet and chitosan edible coating were con-structed and applied to cheese storage,and the most suitable application form for cheese storage was evaluated by measuring and analyzing the total num-ber ofcolonies,color,texture and sensory ofcheese during storage.The experimental results showed that ethyl lauryl arginate could effectively inhibit the growth ofListeria innocua on the surface ofcheese and prolong the storage time.After 20 d storage at 4 ℃,the colony count of the control group increased by 7.02 log CFU/g,while ethyl lauryl arginate could effectively inhibit the growth of Listeria monocytogenes,and the best inhibition effect was found in the small particle size emulsion treatment group,where the colony count only increased by 2.44 log CFU/g.In the color,texture and sensory analysis,it was found that ethyl lauryl arginate did not affect the quality of cheese.As a new preservative,ethyl lauryl arginate has a promising application in cheese storage,and the small particle size emulsion has better preservation effect.
NETL
NSTL
万方数据
维普
