Volume 3 - Volume 3
APPLICATION THE BIOFILMS PIGMENTED IN COALHO CHEESE
Abstract
The Coalho cheese is typically a product northeastern and very popular. It is a product whose
technology is relatively simple, the manufacture of which does not require sophisticated equipment,
which makes the short shelf life, thus necessitating, employing some process to preserve its quality
during storage. Thus, the use of edible coating is presented as a good choice to improve the quality
and increase the shelf life of the product. The present study aimed to investigate the influence of the
application of edible coatings for cheese curds, in order to increase their shelf life. For this,
coatings were performed on samples of cheese curd with molten paraffin, pigmented with 3%
saffron, and alcoholic solutions formed with 3% safflower (solution 1) and 3% Fuchsin (solution
2). Since the samples coated and uncoated samples (control samples) were stored for five days at ± 4°C. We evaluated the parameters of pH, acidity, water activity and moisture in storage times 0
and 5 days for all samples. Furthermore, microscopic analyzes were performed on the surfaces of
cheeses coated, using a digital microscope, an increase of 60x. The data of physico-chemical
parameters such as pH and water activity (aw) of coated and control samples showed no statistical
difference. With regard to humidity it was observed a significant difference between samples and
during the storage period. The samples coated with alcoholic solutions of turmeric fuchsin and
showed good adhesion to the product, which was not observed in the samples with wax coating.
Paper Details
PaperID: p 041-047
Author's Name: Alessandra Almeida Castro Pagani, Michele Matos de Santana, Allana Patrícia Santos Alexandre, Eriane Alves da Silva and Gabriel Francisco da Silva
Volume: Volume 3
Issues: Volume 3
Keywords: Paraffin, saffron, fuchsin.
Year: 2013
Month: March
Pages: 41-47