Active packaging of cheese with allyl isothiocyanate, an alternative to modified atmosphere packaging.

Full Abstract

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, Penicillium roqueforti, and Aspergillus flavus were more sensitive to AITC when it was added just after the spores had completed 100% germination and branching had started on Czapek yeast extract agar than were spores in the dormant phase. The use of 1 AITC label (Wasaouro interior labels, LD30D, 20 by 20 mm) in combination with atmospheric air in the packaging extended the shelf life of Danish Danbo cheese from 4 1/2 to 13 weeks. Two AITC labels extended the shelf life from 4 1/2 to 28 weeks. Both 1 and 2 labels in combination with modified atmosphere packaging extended the shelf life of the cheese from 18 to 28 weeks. This study showed that AITC was absorbed in the cheese, but it was not possible to detect any volatile breakdown products from AITC in the cheese. Cheese stored for up to 12 weeks with an AITC label had an unacceptable mustard flavor. The mustard flavor decreased to an acceptable level between weeks 12 and 28. Cheese stored in atmospheric air had a fresher taste without a CO2 off-flavor than did cheese stored in modified atmosphere packaging. AITC may be a good alternative to modified atmosphere packaging for cheese. The extended shelf life of cheese in the package is very desirable:
the cheese can be transported longer distances, and the packaging can be used for the final maturing of the cheese. Furthermore, AITC can address problems such as pinholes and leaking seals in cheese packaging.

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Author information

Author/s: Winther, Mette (M); Nielsen, Per Vaeggemose (PV);

Affiliation: Centre for Microbial Biotechnology, BioCentrum-DTU, DK-2800 Lyngby, Denmark.

Journal and publication information

Publication Type: Journal Article

Journal: Journal of food protection (J Food Prot), published in United States. (Language: eng)

Reference: 2006-Oct; vol 69 (issue 10) : pp 2430-5

Dates: Created 2006/10/27; Completed 2006/11/09;

PMID: 17066923, status: MEDLINE (last retrieval date: 12/26/2008)

Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.

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MeSH headings (categories)

This article was linked to the MESH Headings shown below.

Cheese - microbiology; standards
Consumer Product Safety
Consumer Satisfaction
Food Contamination - prevention & control
Food Handling - methods
Food Microbiology
Food Packaging - methods

Food Packaging - methods
Food Preservation - methods
Food Preservatives - adverse effects; pharmacology
Humans
Isothiocyanates - adverse effects; pharmacology
Taste
Time Factors

Associated Chemicals: Food Preservatives (0) ; Isothiocyanates (0) ; allyl isothiocyanate (57-06-7)

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