Effects of chitosan coating containing lysozyme or natamycin on shelf‐life,microbial quality,and sensory properties of Halloumi cheese brined in normal and reduced salt solutions |
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| Authors: | Ghadeer F Mehyar Anas A Al Nabulsi Mohammed Saleh Amin N Olaimat Richard A Holley |
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| Affiliation: | 1. Department of Nutrition and Food Technology, The University of Jordan, Amman, Jordan;2. Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan;3. Department of Clinical Nutrition and Dietetics, Hashemite University, Zarqa, Jordan;4. Department of Food Science, University of Manitoba, Winnipeg, Canada |
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| Abstract: | The effects of chitosan (C) coating with or without lysozyme (L) or natamycin (N) on shelf‐life, microbial quality, and sensory properties of Halloumi cheese held at 3 °C or 25 °C in 5%, 10% or 15% (w/v) NaCl were examined. Coatings increased cheese shelf‐life by ≥ 5 days than the control when brined in 5% and 10% NaCl at 3 °C but did not affect the shelf‐life of cheese in 15% NaCl. Nonetheless, coatings reduced psychrotrophs, anaerobes, lactic acid bacteria, and yeasts and molds by 1.8 to 2.2 log in 15% brined cheese. Reductions of microbial species contaminating Halloumi cheese at 10% and 15% brine were not significantly different with CL and CN coatings throughout storage at 3 °C. Coatings did not adversely affect sensory properties of cheese. Therefore, brine concentration could be reduced to 10% for CL and CN‐coated cheeses. Practical applications Results support the possibility of reducing the high salt concentration in brine solution of Halloumi cheese by using a chitosan coating containing lysozyme or natamyc in which provided similar shelf‐life and microbial stability. The coatings did not adversely affect the sensory properties of cheese and can be applied by a simple step during processing which facilitates their use in the food industry. |
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