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

摘要: The effects of chitosan (C) coating with or without lysozyme (L) natamycin (N) on shelf-life, microbial quality, and sensory properties Halloumi cheese held at 3 °C 25 °C in 5%, 10% 15% (w/v) NaCl were examined. Coatings increased shelf-life by ≥ 5 days than the control when brined 5% but did not affect NaCl. Nonetheless, coatings reduced psychrotrophs, anaerobes, lactic acid bacteria, yeasts molds by 1.8 to 2.2 log cheese. Reductions species contaminating brine significantly different CL CN throughout storage 3 °C. adversely Therefore, concentration could be for CN-coated cheeses. Practical applications Results support possibility reducing high salt solution using a containing natamyc which provided similar stability. can applied simple step during processing facilitates their use food industry.