Effects of chitosan coating containing lysozyme or natamycin on shelf-life, microbial quality, and sensory properties of Halloumi cheese brined in normal and reduced salt solutions

The effects of chitosan (C) coating with or without lysozyme (L) or natamycin (N) on shelf-life, microbial quality, and sensory properties of Halloumi cheese held at 3 degrees C or 25 degrees C in 5%, 10% or 15% (w/v) NaCl were examined. Coatings increased cheese shelf-life by5 days than the control when brined in 5% and 10% NaCl at 3 degrees C but did not affect the shelf-life of cheese in 15% NaCl. Nonetheless, coatings reduced psychrotrophs, anaerobes, lactic acid bacteria, and yeasts and molds by 1.8 to 2.2 log in 15% brined cheese. Reductions of microbial species contaminating Halloumi cheese at 10% and 15% brine were not significantly different with CL and CN coatings throughout storage at 3 degrees C. Coatings did not adversely affect sensory properties of cheese. Therefore, brine concentration could be reduced to 10% for CL and CN-coated cheeses. Practical applicationsResults support the possibility of reducing the high salt concentration in brine solution of Halloumi cheese by using a chitosan coating containing lysozyme or natamyc in which provided similar shelf-life and microbial stability. The coatings did not adversely affect the sensory properties of cheese and can be applied by a simple step during processing which facilitates their use in the food industry.