Use of Egg White Protein Powder Based Films Fortified with Basil (Ocimum basilicum L.) Essential Oils in the Storage of Çökelek Cheese

Abstract

Edible film was produced by adding 1.5% sorbitol (w/v) to egg white protein powder (EWPP). The 1th batch of the çökelek cheese samples was coated with film fortified with basil essential oil (EOB) at concentrations [2% (v/v)]. The 2th batch of the çökelek cheese samples was coated exclusively with non-fortified EWPP and the 3th batch was left uncoated (Control). All of the cheese samples were artificially contaminated with Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus. All the samples were stored at +4±1°C. Their physicochemical and microbiological properties were examined on the 1st, 7th, 15th and 30th days of the storage. It was found that addition of 2% (v/v) EOB caused an increase in film thickness and consequently a decrease in water vapor permeability, weight loss and inner and outer hardness values. The relation between EOB addition and the increase in fat levels was significant (p<0.05). Microbial counts during storage were significant (p<0.05). Escherichia coli O157:H7 was the most resistant microorganism to the essential oils while Staphylococcus aureus was the most sensitive.