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 objective was to evaluate the effect of oregano and rosemary essential oils on the oxidative and fermentative stabilities of cream cheese. Cream cheese (CC) and cream cheese with the addition of oregano (CO) and rosemary (CR) essential oils were prepared. Peroxide (PV) and anisidine (AV) values, descriptive analysis and fermentation parameters were evaluated on samples over 35 storage days. Terpineol (E) beta (55.5%) and camphor (35.70%) were the major components in oregano and rosemary essential oils, respectively. CO and CR samples showed higher stability during storage at 5ºC. On day 35, CO and CR exhibited lower PV (11.70 and 12.32 meqO2/kg, respectively) than CC. Rancid and fermented flavour intensity ratings were much higher in CC during storage. The intensity ratings of rancid flavour were 26.27 in CC, 20.22 in CO and 20.67 in CR on storage day 35. Cream cheese treatments with essential oils showed lower acidity and total viable counts (TVC) and higher pH than CC. CO had the highest pH (4.68) and the lowest acidity (1.24 mg lactic acid/100 g) and TVC (2.35 CFU/g) on storage day 35. Oregano and rosemary essential oils demonstrated a protective effect against lipid oxidation and fermentation in cream cheese.