EVALUATION OF BIOCHEMICAL AND MICROBIOLOGICAL CHANGES OCCURRING IN FRESH CHEESE WITH ESSENTIAL OILS DURING STORAGE TIME

Melinda  FOGARASI; Dan  SĂLĂGEAN; Dorin  ȚIBULCĂ; Anca  ROTAR; Maria  TOFANĂ; Carmen  POP; Mirela  JIMBOREAN; Szabolcs  FOGARASI; Sonia Ancuța  SOCACI; Liana-Claudia  SALANȚĂ

doi:10.24193/subbchem.2019.2.45

EVALUATION OF BIOCHEMICAL AND MICROBIOLOGICAL CHANGES OCCURRING IN FRESH CHEESE WITH ESSENTIAL OILS DURING STORAGE TIME

Authors

Melinda FOGARASI Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: melinda.fogarasi@usamvcluj.ro. https://orcid.org/0000-0002-9561-1183
Dan SĂLĂGEAN Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: dan.salagean@usamvcluj.ro. https://orcid.org/0000-0002-4177-8543
Dorin ȚIBULCĂ Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: dorin.tibulca@usamvcluj.ro. https://orcid.org/0000-0001-5668-1587
Anca ROTAR Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: anca.rotar@usamvcluj.ro.
Maria TOFANĂ Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: maria.tofana@usamvcluj.ro. https://orcid.org/0000-0002-5872-7216
Carmen POP Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: carmen-rodica.pop@usamvcluj.ro. https://orcid.org/0000-0002-7798-3397
Mirela JIMBOREAN Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: mirela.jimborean@usamvcluj.ro. https://orcid.org/0000-0001-5948-5098
Szabolcs FOGARASI Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, Cluj-Napoca, Romania. Email: szfogarasi@chem.ubbcluj.ro. https://orcid.org/0000-0002-9917-6406
Sonia Ancuța SOCACI Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: sonia.socaci@usamvcluj.ro. https://orcid.org/0000-0003-0594-4628
Liana-Claudia SALANȚĂ Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: liana.salanta@usamvcluj.ro. https://orcid.org/0000-0003-2435-405X

DOI:

https://doi.org/10.24193/subbchem.2019.2.45

Keywords:

Antibacterial activity, Biochemical changes, essential oils, microbiologic, sensory evaluation, storage, volatile profile

Abstract

The current study aimed to determine the chemical composition and antibacterial activity of two essential oils extracted from herbs belonging to the family Lamiaceae (mint and oregano), and their beneficial impact on the biochemical and microbiological changes occurring in fresh cheese during storage time. Based on the essential oils results three types of fresh cheese were formulated and the samples consumers preferred were sensory rated using the 9-point hedonic test. In order to determine the stability during storage, the selected sample and the essential oil free control sample were sampled initially, after 6 and 12 days of storage than subjected to physicochemical (protein, fat, moisture, ash, total carbohydrates, and energy) and microbiological analyses (S. aureus, E. coli).

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STUDIA UBB CHEMIA, Volume 64 (LXIV), No.2, Tome II, June 2019

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Published

2019-06-28

How to Cite

FOGARASI, M. ., SĂLĂGEAN, D. ., ȚIBULCĂ, D. ., ROTAR, A. ., TOFANĂ, M. ., POP, C. ., … SALANȚĂ, L.-C. . (2019). EVALUATION OF BIOCHEMICAL AND MICROBIOLOGICAL CHANGES OCCURRING IN FRESH CHEESE WITH ESSENTIAL OILS DURING STORAGE TIME. Studia Universitatis Babeș-Bolyai Chemia, 64(2), 527–537. https://doi.org/10.24193/subbchem.2019.2.45