Active packaging of cheese with allyl isothiocyanate, an alternative to modified atmosphere packaging.
作者： METTE WINTHER , PER VÆGGEMOSE NIELSEN
DOI: 10.4315/0362-028X-69.10.2430
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摘要: The natural antimicrobial compound allyl isothiocyanate (AITC), found in mustard oil, is effective against cheese-related fungi both on laboratory media and cheese. Penicillium commune, roqueforti, Aspergillus flavus were more sensitive to AITC when it was added just after the spores had completed 100% germination branching started Czapek yeast extract agar than dormant phase. use of 1 label (Wasaouro interior labels, LD30D, 20 by mm) combination with atmospheric air packaging extended shelf life Danish Danbo cheese from 4½ 13 weeks. Two labels 28 Both 2 modified atmosphere 18 This study showed that absorbed cheese, but not possible detect any volatile breakdown products Cheese stored for up 12 weeks an unacce...
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