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Volume 91, Issue 11 , Pages 4155-4163 , November 2008

Effect of Chitosan on the Rheological and Sensorial Characteristics of Apulia Spreadable Cheese

D. Gammariello
- Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, University of Foggia, via Napoli, 25-71100 Foggia, Italy
S. Chillo
- Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, University of Foggia, via Napoli, 25-71100 Foggia, Italy
M. Mastromatteo
- Department of Production Science, Engineering, Mechanics, Economics in Agriculture and Livestock Systems, University of Foggia, via Napoli, 25-71100 Foggia, Italy
S. Di Giulio
- Department of Food Science, University of Foggia, via Napoli, 25-71100 Foggia, Italy
M. Attanasio
- Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, University of Foggia, via Napoli, 25-71100 Foggia, Italy
M.A. Del Nobile
- Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, University of Foggia, via Napoli, 25-71100 Foggia, Italy
- Department of Food Science, University of Foggia, via Napoli, 25-71100 Foggia, Italy
- Corresponding author.

Received 18 April 2008 ,Accepted 17 June 2008.

Storage modulus (G′) values as function of shear strain for the (■) control, (○) C12, (◊) C24, and (▾) C36 samples at d 14. Control=spreadable cheese without chitosan; C12, C24, and C36=spreadable che

Storage modulus (G′) values as function of shear strain for the (■) control, (○) C12, (◊) C24, and (▾) C36 samples at d 14. Control=spreadable cheese without chitosan; C12, C24, and C36=spreadable cheese with chitosan added at 0.012, 0.024, and 0.036%, respectively.
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Storage modulus (G′, closed symbols) and loss modulus (G″, open symbols) values as function of oscillatory frequency at d 14 storage time for the spreadable cheese samples: control (■) and (□) and C24

Storage modulus (G′, closed symbols) and loss modulus (G″, open symbols) values as function of oscillatory frequency at d 14 storage time for the spreadable cheese samples: control (■) and (□) and C24 (♦ and ◊). Control=spreadable cheese without chitosan; C24=spreadable cheese with chitosan added at 0.024%.
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Tanδ values as function of oscillatory frequency at d 14 storage time for the spreadable cheese samples (■) control, (○) C12, (◊) C24, and (▾) C36. Control=spreadable cheese without chitosan; C12, C24

Tanδ values as function of oscillatory frequency at d 14 storage time for the spreadable cheese samples (■) control, (○) C12, (◊) C24, and (▾) C36. Control=spreadable cheese without chitosan; C12, C24, and C36=spreadable cheese with chitosan added at 0.012, 0.024, and 0.036%, respectively.
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Storage modulus (G′) values as function of oscillatory frequency of C24 spreadable cheese sample during storage time: d 0 (•), d 3 (□), d 7 (■)), d 10 (♦), d 14 (○), d 17 (◊), d 21 (▾), and d 24 (*).

Storage modulus (G′) values as function of oscillatory frequency of C24 spreadable cheese sample during storage time: d 0 (•), d 3 (□), d 7 (■)), d 10 (♦), d 14 (○), d 17 (◊), d 21 (▾), and d 24 (*). C24=spreadable cheese with chitosan added at 0.024%.
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Evolution of lactic acid bacteria bacilli count in spreadable cheese samples during storage at 4°C: (■)) control, (○) C12, (◊) C24, and (▾) C36. Control=spreadable cheese without chitosan; C12, C24, a

Evolution of lactic acid bacteria bacilli count in spreadable cheese samples during storage at 4°C: (■)) control, (○) C12, (◊) C24, and (▾) C36. Control=spreadable cheese without chitosan; C12, C24, and C36=spreadable cheese with chitosan added at 0.012, 0.024, and 0.036%, respectively.
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Evolution of lactic acid bacteria cocci count in spreadable cheese samples during storage at 4°C: (■)) control, (○) C12, (◊) C24, and (▾) C36. Control=spreadable cheese without chitosan; C12, C24, and

Evolution of lactic acid bacteria cocci count in spreadable cheese samples during storage at 4°C: (■)) control, (○) C12, (◊) C24, and (▾) C36. Control=spreadable cheese without chitosan; C12, C24, and C36=spreadable cheese with chitosan added at 0.012, 0.024, and 0.036%, respectively.
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The overall acceptability plotted as a function of storage time for the control spreadable cheese sample, (■)) experimental data and (——) best fit; for the C12 spreadable cheese sample, (○) experiment

The overall acceptability plotted as a function of storage time for the control spreadable cheese sample, (■)) experimental data and (——) best fit; for the C12 spreadable cheese sample, (○) experimental data and (-----) best fit; for the C24 spreadable cheese sample, (◊) experimental data and (- - - -) best fit; for the C36 spreadable cheese sample, (▾) experimental data and (—•—) best fit. Control=spreadable cheese without chitosan; C12, C24, and C36=spreadable cheese with chitosan added at 0.012, 0.024, and 0.036%, respectively.
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