Desarrollo y caracterización de recubrimientos de propóleo para extender vida útil en quesos madurados
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Date
2024
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Abstract
Development and characterization of propolis coatings to extend shelf life in ripened cheeses. Thesis, Master in Animal Production Systems, Faculty of Agronomy and Natural Systems, Pontifical Catholic University of Chile. Santiago, Chile. Cheese is one of the main dairy products consumed worldwide. Its importance is such that the study of technologies to protect this food has increased, focusing on avoiding contamination by alterable and pathogenic microorganisms. Among all the methods that can be applied are the barriers that are responsible for keeping the cheese in optimal conditions; the implementation of coatings has proven to be effective in preventing losses. The present study sought to develop propolis-based coatings for ripened cheeses, which was evaluated with physical tests such as color and presence of microorganisms; work mechanics, compression and Young's modulus; finally, a sensory and acceptability analysis was performed. The incorporation of films with antimicrobial agent presented a longer duration compared to other treatments. The chromatic parameters showed different values in the CAG and SAG cheeses compared to the control. The mechanical tests showed that the coated cheeses preserve their physical characteristics better, avoiding the loss of moisture and interaction with oxygen. The sensory and acceptability panel shows that the coating does not interfere with the organoleptic properties. In general, the propolis coating can be used to create biofilms in cheeses since it helps prevent the growth of microorganisms that can be altered.
Description
Tesis (Magíster en Sistemas de Producción Animal)--Pontificia Universidad Católica de Chile, 2024.
Keywords
Biopolymer, Propolis, Cheese