Preparation and Characterization of Novel Chitosan Coatings to Reduce Changes in Quality Attributes and Physiochemical and Water Characteristics of Mongolian Cheese during Cold Storage.

Xin Gao, Yuanrong Zheng, Yu Zhong, Ran Zhou, Bo Li, Ming Ma

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

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5 · Who and what money

Authors and funding

6 authors.

Xin GaoCollege of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China.

Yuanrong ZhengState Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China.

Yu ZhongDepartment of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, China.

Ran ZhouCollege of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China.

Bo LiCollege of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China.

Ming MaCollege of Food and Tourism, Shanghai Urban Construction Vocational College, Shanghai 201415, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The objective of this study was to evaluate the effect of O-carboxymethyl chitosan coating on microbiological, physiochemical, and water characteristics of Mongolian cheese during refrigerated storage. O-carboxymethyl chitosan coatings, particularly at 1.5%, improved cheese preservation by significantly inhibiting microbial growth, reducing changes in protein and non-protein nitrogen, and preserving pH and titratable acidity. For texture profile analysis (TPA), the hardness, gumminess, and chewiness in O-CMC treatments were significantly more stable than those in the control during storage. In addition, the relaxation component and image of nuclear magnetic resonance (NMR) were used to analyze the internal water mobility of the cheese during storage. Compared with other treatments, the 1.5% O-carboxymethyl chitosan coating had the best overall preserving effect during storage. O-carboxymethyl chitosan coating could be used in cheese preservation applications and could extend the shelf life of Mongolian cheese. The cheese coated with 1.5% O-carboxymethyl chitosan coating ranked the highest in acceptability at the end of the storage period.

Indexed as

Mongolian cheesenon-protein nitrogenO-carboxymethyl chitosanpreservationproteinwater mobility

Identifiers

PMID37509823

DOI10.3390/foods12142731

PMCPMC10379865

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.