Preservation of Sensory and Chemical Properties in Flavoured Cheese Prepared with Cream Cheese Base Using Oregano and Rosemary Essential Oils

OLMEDO RH; NEPOTE V; GROSSO NR

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2013 vol. 53 p. 409 - 417

0023-6438

The purpose of this study was to evaluate the effect of oregano and rosemary essential oils on the oxidative and fermentative stabilities of flavoured cheese prepared with cream cheese base. The studied samples were cream cheese (CC) and cream cheese with the addition of oregano (CO) and rosemary (CR) essential oils which were evaluated for peroxide (PV) and anisidine (AV) values, descriptive analysis and fermentation parameters as stability indicators during storage. The samples CO and CR showed higher stability during storage. On day 35, CO and CR exhibited lower PV (11.70 and 12.32 meq O2/kg, respectively)than CC. Also, rancid flavour intensities were much higher in CC during storage showing ratings of 26.27 with respect to the ratings of 20.22 in CO and 20.67 in CR detected on storage day 35. Furthermore, the samples with essential oils treatments showed lower acidity and total viable counts (TVCs) and higher pH than CC. On storage day 35, CO samples had the highest pH (4.68), and the lowest acidity (1.24 mg lactic acid/100 g) and TVC (2.35 CFU/g). Oregano and rosemary essential oils demonstrated a protective effect against lipid oxidation and fermentation in flavoured cheese prepared with cream cheese base.