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Coatings 2018, 8(2), 80; https://doi.org/10.3390/coatings8020080

The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening

1
Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol 4635143358, Iran
2
Agricultural Engineering Research Department, West Azarbaijan Agricultural and Natural Resources Research and Education Center, AREEO, Urmia 5716963963, Iran
3
Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol 4635143358, Iran
4
Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia 5756151818, Iran
*
Author to whom correspondence should be addressed.
Received: 26 December 2017 / Revised: 6 February 2018 / Accepted: 13 February 2018 / Published: 23 February 2018
(This article belongs to the Special Issue Edible Films and Coatings)
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Abstract

The object of this study was to investigate the possibility of using xanthan gum and flaxseed mucilage as edible coatings for Cheddar cheese during ripening for 90 days. Five samples of Cheddar cheese blocks were coated with different coating materials in triplicate as follows: Coated with polyvinyl acetate as control (C), coated with 0.5% xanthan gum (XG), coated with 0.75% flaxseed mucilage (FM1), coated with 1% flaxseed mucilage (FM2), and coated with 1.25% flaxseed mucilage (FM3). All samples were kept at 8 ± 2 °C in a cold room for 90 days. The statistical analysis of the results showed that the moisture content of the samples decreased and the protein content increased during the ripening period (P < 0.01). The pH, acidity, fat in dry matter, and TCA-SN/TN of samples were significantly affected by xanthan gum and flaxseed mucilage treatment (P < 0.01). The free fatty acid composition of samples was significantly affected by edible coatings. Edible coatings affected the growth of non-starter lactic acid bacteria and the total mesophilic aerobic bacteria in a non-significant manner (P > 0.01). The growth of starter bacteria was significantly altered under the effect of edible coating materials (P < 0.05). Tyrosine and tryptophan contents as an index of proteolysis, lipolysis, and sensory evaluation of samples were not significantly different. View Full-Text
Keywords: Cheddar cheese; edible coatings; xanthan gum; flaxseed mucilage Cheddar cheese; edible coatings; xanthan gum; flaxseed mucilage
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Soleimani-Rambod, A.; Zomorodi, S.; Naghizadeh Raeisi, S.; Khosrowshahi Asl, A.; Shahidi, S.-A. The Effect of Xanthan Gum and Flaxseed Mucilage as Edible Coatings in Cheddar Cheese during Ripening. Coatings 2018, 8, 80.

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